This recipe for chocolate orange brownies is topped with a simple ganache and marmalade orange peels.
Preheat the oven to 375F.
Grease a 9 x 13 inch baking pan with butter.
Place the butter and chocolate chips into a small saucepan and melt over low heat. Add marmalade, stir until smooth.
Turn off heat and mix in vanilla and orange extract. Set aside to cool.
In a bowl whisk together flour and salt.
In a large mixing bowl, use and electric mixer to beat together eggs and sugar until light and has thickened.
Beat in the cooled chocolate mixture until smooth.
Beat in the flour mixture and mix till well incorporated.
Place into the preheated oven and bake for 25 minutes, or until a toothpick inserted in the center of the brownie comes out clean.
Remove to a cooling rack and let cool before frosting.
Heat the cream in a small saucepan over medium heat. Bring
just to the boiling point, but do notboil.
Place the chocolate chips into a small heatproof bowl.
Pour the hot cream over and let sit for 10 minutes without stirring.
After 10 minutes, stir with a whisk until smooth and shiny.
Break up any pieces of chocolate that remain and scrape the bottom of the bowl with a spatula to incorporate.
Let cool for a few minutes then pour over the brownie and use a metal spatula to spread evenly.
Wash and dry your oranges.
To cut the orange peel, use a small sharp knife to peel the orange cutting the peel off in long pieces. Trim the white pith off the peels.
Cut these peels into long narrow strips.
In a small saucepan, heat the marmalade.
Add the cut peel to coat and glaze.
Decorate the brownie with a little of this glazed peel on each piece.