Because sometimes you need some cake with your brownie!
This bake came about because double packs of Jaffa Cakes were on offer in my local supermarket. Honestly, that’s how I make my baking decisions. I then put it to Twitter: should I make Jaffa Cake brownies or cupcakes? And the people spoke: two thirds of those who voted wanted brownies. So here you go!
I used the same brownie mixture I used to make my After Eight mint chocolate brownies. If you haven’t seen those already, follow the link.
A note on Jaffa Cakes. These are made by McVities and I hope they’re widely available outside the UK. Sorry if they’re not, but with any luck there’s a local equivalent you can use. They’re a sponge base with a layer of orange jelly on top, covered with a thin coat of chocolate. They sit nicely inside the brownie mixture and give the whole lot a subtle orange flavour. This is what they look like:
- 180 g / 6.5 oz butter/margarine
- 180 g / 6.5 oz dark chocolate
- 3 large eggs
- 250 g / 9 oz caster sugar
- 110 g / 4 oz plain flour
- 2 packets of Jaffa Cakes (I used 14 Jaffa Cakes but the number you need will depend on the baking tin you use. There are about 10 in a packet)
Method (makes 16 – 24 brownies)
- Preheat the oven to 160 degrees C.
- Line your brownie pan or baking tray with baking paper. My tin measures 24 x 20 x 4 cm. You can use whatever size tin you have, but you may have to adjust ingredient quantities up or down accordingly.
- Melt the butter and chocolate together in a bowl. You can do this over a pan of hot water or you can cheat, like me, and use the microwave to give the mixture short zaps then stir in between zaps. Specifically, in this case, I zapped the chocolate for 30 seconds, added the butter and put the whole lot back in for another 30 seconds. I stirred the mixture, encouraging the chocolate to melt into the butter. I gave the mixture another 20 seconds in the microwave and another stir and that got me a smooth, lumpless mixture.
- Beat the eggs together with the sugar in another bowl.
- Let the butter and chocolate mix cool a little before adding to the eggs and sugar. Add the flour. Beat the brownie mixture until smooth.
- Pour half of your brownie mixture into your tin. Add a layer of closely-spaced Jaffa Cakes. I managed to use 12 whole Jaffa Cakes and then 4 halves to fill out the tin. Pour the rest of the mixture into the tin, covering your Jaffa Cakes. This process is shown, left to right, in the following pictures:
Bake for 35-40 minutes. Brownies should be moist, so a knife stuck into the middle of the pan should come out with a little mixture stuck to it. But the mixture shouldn’t be runny if you’ve cooked it enough. After 40 minutes I turned my oven off and left the brownies in there another 10 minutes. Then, when I took them out of the oven, I left them to cool completely in the tin.
I cut this slab of Jaffa Cake brownie into 24 small brownies, but you could opt for far larger ones if you don’t mind having fewer 🙂 As you can see, the very top is lighter in colour than what’s just beneath and tends to crack when you slice the brownie. I wouldn’t let that worry you! The brownies in the centre of the tray will be gooier than those around the edges, but that’s not a worry; these are the brownies you’ll have to serve for dessert to be eaten with a fork or spoon (preferably with ice cream).
As you can see in the following pictures, the Jaffa Cakes keep their shape within the brownie. Somehow, the orange flavour of the Jaffa Cakes migrates to the brownie around it too, which is great.
I like the next picture because you can see the orange layer of the Jaffa Cake in the top brownie and the one to the lower left.
Jaffa Cake chocolate orange brownies: delicious on their own or served warm with ice cream.
Looking for other brownie recipes? Try these!
Chocolate cheesecake brownies.
Chocolate caramel brownies.
Claire Huston / Art and Soul