Name: Chocolate & orange fudge squares
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Makes 15
Cuisine: British
Ingredients: 200g plain chocolate broken into cubes (we used Bournville); 200g dark muscovado sugar; 175g butter plus extra for greasing; 3 eggs separated; 140g plain flour; 1 tsp vanilla extract; zest 1 orange; 200g tub soft cheese (I used Philadelphia Extra Light); ½ tsp vanilla extract; 50g icing sugar

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Chocolate & orange fudge squares

Chocolate & orange fudge squares

Jane Hornby

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Makes 15

Easy

Prep: 10 mins

Cook: 30 mins

Plus cooling

A star rating of 4.4 out of 5.23 ratingsRate

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Rich chocolate brownies with a light, carrot cake-style orange topping

Freezable (Can be frozen without topping)

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A star rating of 4.2 out of 5.40 ratings

Ingredients

Nutrition

Units:

MetricUS

200g plain chocolate

broken into cubes (we used Bournville)
200g dark muscovado sugar
175g butter

plus extra for greasing
3 eggs

separated
140g plain flour
1 tsp vanilla extract
zest 1 orange

For the topping

200g tub soft cheese

(I used Philadelphia Extra Light)
½ tsp vanilla extract
50g icing sugar

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Nutrition: per square

kcal289
fat16g
saturates9g
carbs34g
sugars27g
fibre1g
protein5g
salt0.37g

low

Method

step 1

Heat oven to 180C/fan 160C/gas 4. Butter and line a traybake tin, 23 x 23cm or thereabouts. Put the chocolate, sugar and butter in a pan, then heat very gently for about 5 mins, stirring every min until the butter and chocolate have melted. Leave to cool for 10 mins. Beat in the egg yolks, flour, vanilla and half the orange zest.
step 2

Put the egg whites into a large, very clean bowl, then whisk until they stand up in peaks. Stir ¼ of the whites into the chocolate mix to loosen it, then carefully fold in the rest with a metal spoon. Pour the mix into the tin, then bake for 25 mins or until evenly risen and just firm to the touch. Cool in the tin, then cut into squares. Can be frozen for up to 1 month.
step 3

Beat together the cheese, vanilla, sugar and remaining zest until smooth. Spread over each chocolate square and serve. If you’re making ahead, spread the topping over just before serving.

RECIPE TIPS

CHOOSING CHOCOLATE

Sometimes you need to use the finest high-cocoa chocolate for baking, but ordinary plain or cooking chocolate will do the job perfectly here – once melted with dark muscovado, you’ll have all the fudgy, chocolatey flavour you could ever need.

Recipe from Good Food magazine, March 2009

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A star rating of 4.4 out of 5.23 ratings

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