Recipe | Jaffa Cake chocolate orange brownies

 Because sometimes you need some cake with your brownie!

Jaffa cake orange chocolate brownies recipe

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.

Recipe for brownies with jaffa cakes

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:

Wait! There’s more. Click for the recipe and more pics!

Recipe | Giant choux buns filled with whipped cream and topped with melted Terry’s chocolate orange

Giant choux buns, profiteroles, or whatever you want to call them! Filled with whipped cream and topped with melted Terry’s chocolate orange ­čÖé

Giant choux buns profiteroles filled with double whipped cream and topped with melted Terry's chocolate orange

This recipe is from my notebook. Reading it back to myself, I think I copied it verbatim from my mum’s instructions.

Ingredients (makes 16-20 large choux buns)
Continue reading for the recipe and more lovely pics!

Recipe | Chocolate orange cups

Your eyes do not deceive you: these are all chocolate, including the white cases!

Chocolate orange cups in white orange cupcake cases home made sweets

Ingredients

  • 100 g/ 3.5 oz white chocolate

Filling

  • 150 g/ 5.5 oz orange-flavoured dark chocolate (if you can’t find this, you can add orange liqueur to dark chocolate instead. Don’t make my initial mistake: make sure your chocolate is smooth and doesn’t contain lumps of orange!)
  • 150 ml/ 0.25 pint double cream
  • 25 g/ 1 oz icing sugar

Method

Continue reading for the method and more photos…