Method
1 Preheat the oven to 180˚C/gas mark 4. Line a 20 x 20cm square cake tin with baking parchment, making sure the parchment covers the sides of the tin and overhangs the edges.
2 Put the butter, chocolate and sugar in a large heatproof bowl and set it over (but not in) a saucepan of warm water. Let the butter and chocolate melt over the gentle heat, stirring occasionally, then remove the bowl from the pan and set aside to cool.
3 Whisk the eggs, vanilla, salt, orange zest and juice until well combined. Whisk the egg mix into the cooled melted chocolate. Sift over the flour, cocoa and baking powder and fold in, along with the white chocolate chunks.
4 Pour into the prepared tin and bake for 30 to 35 minutes. Thirty minutes gives a very fudgy brownie – some liquid batter will cling to a skewer inserted in the centre. Thirty-five minutes gives a slightly more cakey brownie.
5 Allow the brownie slab to cool completely in the tin before removing by pulling the sides using the overhanging parchment paper. Place the brownie on a wire rack. Once cool, cut into squares.
Taken from You Can Cook, Dorling Kindersley
