This is a BBQ Brownie recipe served with Candied Orange Peel, Orange Syrup, Orange Segments & a Bourbon Whipped Cream
250g Unsalted Butter
200g Chocolate – Best to use a good quality dark chocolate with 70%+ Cocoa Solids but I have tried it with lots of combinations & all have turned out lovely.
80g Cacao Powder
65g Plain Flour Sifted
1tsp Baking Powder
350g Icing Sugar
4 Large Free Range Eggs
150g Dried Fruit (raisins, sour cherries, apricots etc)
150g Nuts (Macadamias etc)
zest of 1 Orange
In a Bain-Marie melt the butter & chocolate together – if using fruit or nuts add them once melted.
In a seprate bowl combine through a sieve the Cacao Powder, Flour, Icing Sugar & Baking Powder. Bring the melted Chocolate & Butter mixture off the heat & sieve the flour mixture into it mixing well. Once combined add the beaten egg to this & mix until you have a silky texture.
Pour this into a lined baking tin (rectangle approx 10″x 6″)
Bake in the BBQ Indirect at 350F for approx 35-40 mins
The mixture should be set but a skewer should not come out clean! You want this to be a gooey texture brownie.
Bring out & leave on a wire rack for 15-20mins
Candied Orange Peel
Orange Peel cut into strips
4 cups sugar
3 cups water
Put Peel strips in pot of boiling water 15 minutes & drain,
Bring 3 cups sugar and 3 cups water to boil over medium heat & dissolve sugar.
Add the peel, return to boil then reduce the heat to a simmer for about 30 minutes until the peel is very soft then drain. (save the liquid for the syrup)
Sprinkle sugar over the peel in the sieve & toss to coat. Leave it to dry here.
3 Cups of Orange infused Simple Syrup from Candied Peel Recipe
125ml Fresh Organge Juice
Combine & simmer to cook down to a thick syrup.
Bourbon Whipped Cream
1 Cup Double Cream
1 TblS Bourbon
2 TblS Caster Sugar
Combine in bowl & whisk together to form whipped cream.