Chocolate Orange Brownie Recipe

Prepare oven and tin

Preheat oven to 170°C (340°F). Line a 20 x 20 cm (8 x 8 in) square baking tin with baking paper, leaving an overhang to lift the brownie out.

Melt chocolate and butter

Chop the dark chocolate and place it with the butter in a heatproof bowl set over a pan of barely simmering water (double boiler). Stir occasionally until smooth and glossy. Remove from heat and let cool for 5 minutes.

Mix sugars and eggs

In a large bowl, whisk the caster sugar and whole eggs together until slightly thickened and pale (about 1–2 minutes by hand or 1 minute with a mixer). Stir in the vanilla extract and orange zest.

Combine chocolate and egg mixture

Pour the slightly cooled chocolate-butter mixture into the egg-sugar mixture and fold gently until combined and streak-free.

Add dry ingredients

Sift the flour and cocoa powder over the mixture, add the salt, and fold just until no dry streaks remain. Do not overmix — aim for a glossy batter.

Bake

Transfer batter to the prepared tin, smoothing the top. Bake 22–28 minutes until the edges are set and a skewer inserted into the center comes out with a few moist crumbs (for fudgy brownie). Cool in the tin on a wire rack for 30 minutes, then lift out and cool fully before cutting.

Whip cream

Chill a mixing bowl and whisk. Pour the double cream into the bowl and whip to soft peaks.

Combine base

In a separate bowl, whisk together the sweetened condensed milk, sifted cocoa powder, melted dark chocolate (cooled), orange zest, orange extract/Grand Marnier (if using), and a pinch of salt until smooth and uniform.

Fold and freeze

Fold one-third of the whipped cream into the chocolate-condensed milk mixture to loosen it, then gently fold in the remaining cream until fully combined and airy. Spoon the mixture into a loaf pan or container, smooth the top, cover with cling film and freeze for at least 6 hours or overnight until firm.

Make caramel

In a medium heavy-bottomed saucepan, combine the granulated sugar and water over medium heat. Without stirring, swirl the pan occasionally until the sugar dissolves and turns a deep amber color (watch carefully to avoid burning).

Finish caramel

Remove the pan from heat and carefully pour in the warmed cream (it will steam and bubble). Stir in the butter until melted and combined. Whisk in the white miso paste and a pinch of salt until smooth. If any large lumps form, return briefly to very low heat while stirring. Cool to warm room temperature before using — caramel will thicken as it cools.

Slice brownie

Cut the cooled brownie into 8 equal squares (for generous portions) or 12 for smaller portions. For clean edges, chill the brownie briefly and wipe the knife between cuts.

Plate components

Place one brownie square on each serving plate. Spoon or drizzle 1–2 tablespoons of the miso caramel over and around the brownie to taste (about 15–30 ml per plate).

Add ice cream

Scoop a generous quenelle or scoop (about 80–100 g) of the frozen choc orange ice cream and place it next to or on top of the brownie. If ice cream is very hard, let it sit 2–3 minutes at room temperature to soften slightly for easier scooping.

Garnish with gold and sparkle

Scatter a few edible gold rocks (2–3 per plate) around the brownie and ice cream. Lightly dust with edible gold dust and a pinch of sparkling sugar or edible glitter for shine. Finish with micro orange zest or a strip of candied orange peel placed atop the ice cream.

Serve

Serve immediately so the ice cream retains texture. If preparing ahead, keep brownie at room temperature covered and caramel in a jar at room temp; ice cream should remain frozen until plating.