Lately – over the past week, at least – I’ve been a bit of a Domestic Goddess.
No, I don’t mean I’ve been doing loads of housework or anything. Don’t get me wrong, I do find housework fun at times (wife material right here) but I mean that I’ve been spending a lot of time making tasty things happen in the kitchen! Much of it can be seen on my Instagram – my username is @sarahwielgosz (creative, I know) and any kitchen shenanigans I get up to will be tagged with #sneakypuddingblog … if you happen to try out a recipe from here, it’d be swell if you could use that hashtag too!
On the topic of hashtags, a thought occurred to me whilst I was writing this post. I’ve seen the hashtag #mealforameal floating around on Instagram and Facebook. I’m sure most of you already know about it, but basically when you hashtag your food photos with that tag, a donation is made to OzHarvest that allows them to feed someone in need. Although there will always be starving people out there and one hashtagged photo of your lunch isn’t going to change the world, it’s a small step that we can each take to raise awareness of the issue. Besides , we’re all obviously addicted to snapping photos of our food, so we might as well make something good come out of it!
Anyway, back to the topic of my recent baking kick. The kitchen has been my second home lately, which is a bit weird because technically it’s in my home. I’ve overcome my aversion to kneading dough – I baked raspberry jam-filled scones and even some Damper! I’ve found the time to cook dinner for my family – lamb stew, fish pie, and lots of other delicious winter warmers.
Last Saturday I had some friends over for a board games night, and I really felt the urge to whip up some brownies to share around. I’ve made a variety of brownies before – brownies that are rich and fudgy, and brownies that are lighter and more cake-like. Brownies stuffed with marshmallows, and even completely egg-free, butter-free and sugar-free brownies with chickpeas as the secret ingredient (recipe coming soon!) This time, wanting to try something different, I searched my cupboards for some inspiration and came across a jar of orange marmalade. Chocolate and orange is a tried-and-true combination so I thought, why not?
Essentially, I prepared brownies the normal way but swirled the orange marmalade on top before they went in the oven. If you want to make these, the trick is to not use too much marmalade and to distribute it evenly, otherwise some of the brownies are just going to be drenched in marmalade and be a bit too gooey. Still delicious, but just not something that I want to serve to people in my house for fear that they’ll drip chocolatey-and-marmaladey-goodness all over my couch, floor and Monopoly set.
So, here’s the recipe. Enjoy! And if you do bake these (or anything) don’t forget: #mealforameal!
Orange Marmalade Brownies
200g dark chocolate
¾ cup brown sugar
a pinch of salt
½ teaspoon cinnamon
2 tablespoons cocoa powder
1 cup plain flour
2 tablespoons Olive oil
1/2 cup dark chocolate chips
3 tablespoons orange marmalade
Preheat oven to 160 degrees Celsius. Grease and line a brownie/slice tin.
Melt butter and chocolate in a saucepan, stirring, until smooth. Set aside to cool.
Beat the brown sugar and eggs until creamy, then beat in oil. Sift in flour, salt, cocoa powder and cinnamon and add the melted butter/chocolate mixture and the chos chips. Stir until combined.
Pour the mixture into the prepared tin, and evenly swirl the marmalade through the mixture. Bake in the oven for 40-45 minutes or until cooked (test with a skewer) Allow to cool and firm up in the tin for a while (10-15 minutes) before transferring to a wire rack to cool completely.
Serve warm with cream or ice cream, or refrigerate and enjoy cold. :)