Marmalade & Walnut Brownies
I had been reading The Culinary Taste Blog where Rita had talked about making orange marmalade and what to do if the batch you made didn’t set properly and it reminded me of what I did with a slightly over cooked batch of marmalade. I put a jar into a batch of brownies to experiment since I didn’t want throw it away in place of using sugar and they were amazing. That was in the days before I was blogging and P keeps asking me to repeat it but have no idea what the original recipe was so this time I used Kristina’s recipe from Plum Kitchen and it worked perfectly. Pop over to her her blog for a brownie recipe which contains cranberries & white chocolate and has nice photographed step by step instructions.
The marmalade in mine gives it a lovely tang and I threw in a bag of walnuts that I had left over for the nut crunch so typical to brownies. This recipe also contains 200g of melted chocolate which why it is deliciously rich and moist.
- 200g butter
- 2 free range eggs
- 200g Whittakers 70% cocoa chocolate, chopped
- 250g jar of thick shred marmalade
- 1 tbsp cocoa powder
- 125g plain flour
- Pre heat oven a 180C bake (not fan) and grease and line a 22cm cake tin.
- Place butter & marmalade in a pan over a low heat and once it has melted add the chopped chocolate and remove from the heat. The chocolate should melt from the heat of the pan and butter but if not, place it back over a low heat for a minute.
- Allow the mixture to cool then whisk in the eggs with a hand whisk or fork.
- Sift in the flour and cocoa powder a little at a time and combine between each addition.
- Pour into prepared cake tin and bake for 20 -25 mins depending on your oven. You want the mixture to still be moist when tested with a knife so you end up with a sticky brownie in the centre but a firm outer. Mine did not go crisp but I think it is due to using marmalade rather than sugar but still delicious.