125g dark chocolate - 70% cocoa
(Around) 50g Terry's chocolate orange pieces - I used just under half a bag of mini segments (125g bag)
150g unsalted butter
175g unrefined golden caster sugar - I used Billington's
75g plain white flour
Rectangle cake tin - I used a glass oven dish (worked fine and didn't stick)
Extra butter for greasing
Break up chocolate in a medium sized mixing dish (all of your ingredients need to fit in this) along with butter and set over a pan of gently simmering water. If the water is too hot the chocolate will overheat and ruin so make sure it's on a low setting.
Keep stirring gently until melted, then take off pan and allow to cool slightly for a few minutes. In the mean time set your oven to 150 (fan oven) and evenly grease your dish with butter. Beat sugar into chocolate mixture and add eggs 1 by 1 and give it a good mix.
Lastly add the flour and beat until the mixture is smooth, then you are ready to transfer it to your dish and put in the oven. I left mine in for 30 minutes and it came out perfect, then I left the dish to cool.
After half an hour or so your brownie should be mildly warm so then you can start melting the rest of your chocolate orange segments. You want to leave a few out for decorating the top - should be about 9-12.
Once perfectly melted you want to take a teaspoon and drizzle the chocolate up and down the dish creating stripes, don't worry about it being neat or even. This chocolate then needs to set before adding the last detail otherwise the segments will melt (like one has in my pictures), so I put the dish in the freezer for about 10 minutes.
Finally you can use a spatula to remove the brownie from the dish and transfer to a plate ready for cutting into smaller brownie squares and adding a segment to each. And there you should have your gorgeous little chocolate orange brownies ready for scoffing :)
Hope you enjoyed my recipe!