Melt the butter in a large saucepan over a low heat. Remove from the heat and add the chocolate. Leave for a couple of minutes, then add the sugar and stir until mixed and smooth.
100 g butter, 100 g dark chocolate, 150 g muscovado sugar
Beat in the eggs followed by the orange zest and juice.
2 eggs, 1 orange
Add the dry ingredients and stir until everything is well mixed.
75 g wholemeal flour, 1 tsp ground cinnamon, ⅛ tsp ground cloves, good grating of nutmeg, 1 pinch sea or rock salt
Scrape into an 8" sq tin or a 7" x 9" one and bake at 180℃ (350℉, Gas 4) for 20 mins.
Leave to cool completely, then turn out onto a board and cut into 12 rectangles.
Notes
You can swap the dark chocolate for a bar of spicy orange dark chocolate such as Maya Gold and omit the orange zest and ground spices.For a nutty boost, you can use 50g wholemeal flour and 25g ground almonds instead of only wholemeal flour.I use a silicone mould these days as it's so much easier. No need to line it. Although I must say, I never used to line my tin when I made my brownies in one either. Depending on the tin you use, however, it might be best if you do.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.