Halloween Brownies with Orange Jelly by @decoracondolcezza

1h5

12 servings

🌾

120 g

Flour 00

🧈

230 g

Butter

🥚

3

Eggs

🍫

200 g

Dark chocolate

🍬

200 g

Granulated sugar

🍫

30 g

Unsweetened cocoa powder

🍦

1 tsp

Vanilla extract

🧂

Salt

🫙

Baking powder

🧃

2

Orange juice

🍬

1 tbsp

Sugar

10 g

Powdered gelatin

  1. Melt
    • Dark chocolate
    • Butter

    In a saucepan, melt the dark chocolate cut into pieces and the butter over low heat.

  2. Add
    • Unsweetened cocoa powder

    Remove from heat, add the cocoa and let cool.

  3. Whisk
    • Eggs
    • Granulated sugar
    • Vanilla extract

    Whisk the eggs with the sugar and vanilla extract by hand, then add the melted chocolate.

  4. Sift
    • Flour 00
    • Salt

    Sift the flour, then add the salt and baking powder.

  5. Mix

    Mix well and pour the batter into the Decorflex mould, not filling the cavities to the brim but leaving a couple of cm.

  6. Bake

    Bake for about 35 minutes at 180° in a static oven.

  7. Cool

    Let cool completely and remove from the mould.

  8. Wash

    Wash the mould and prepare the jelly.

  9. Dissolve
    • Sugar
    • Orange juice

    In a saucepan, dissolve the sugar in the juice of 2 oranges.

  10. Cool
    • Powdered gelatin

    Remove from heat, let it cool, and add the powdered gelatin.

  11. Pour

    Pour about 2 cm of jelly into each cavity and transfer to the refrigerator for one hour.

  12. Cut

    Cut the surface of the brownies by 2-3 cm.

  13. Place

    Remove the mould from the fridge and place the brownie on top, pressing lightly.

  14. Transfer

    Transfer to the freezer for 2 hours.

  15. Serve

    Remove from the mould gently and leave at room temperature for 1 hour before serving.

Halloween Brownies with Orange Jelly by @decoracondolcezza

1h5

12 servings

🌾

120 g

Flour 00

🧈

230 g

Butter

🥚

3

Eggs

🍫

200 g

Dark chocolate

🍬

200 g

Granulated sugar

🍫

30 g

Unsweetened cocoa powder

🍦

1 tsp

Vanilla extract

🧂

Salt

🫙

Baking powder

🧃

2

Orange juice

🍬

1 tbsp

Sugar

10 g

Powdered gelatin

Preparation Steps

  1. Step 1/15

    In a saucepan, melt the dark chocolate cut into pieces and the butter over low heat.

    🍫Dark chocolate
    🧈Butter
    🍲saucepan

  2. Step 2/15

    Remove from heat, add the cocoa and let cool.

    🍫Unsweetened cocoa powder
    🍲saucepan

  3. Step 3/15

    Whisk the eggs with the sugar and vanilla extract by hand, then add the melted chocolate.

    🥚Eggs
    🍬Granulated sugar
    🍦Vanilla extract
    🍫Dark chocolate
    🧈Butter
    🥄whisk

  4. Step 4/15

    Sift the flour, then add the salt and baking powder.

    🌾Flour 00
    🧂Salt
    🫙Baking powder
    🧺sieve

  5. Step 5/15

    Mix well and pour the batter into the Decorflex mould, not filling the cavities to the brim but leaving a couple of cm.

    Decorflex silicone mould

  6. Step 6/15

    Bake for about 35 minutes at 180° in a static oven.

    Decorflex silicone mould

  7. Step 7/15

    Let cool completely and remove from the mould.

    Decorflex silicone mould

  8. Step 8/15

    Wash the mould and prepare the jelly.

    Decorflex silicone mould

  9. Step 9/15

    In a saucepan, dissolve the sugar in the juice of 2 oranges.

    🍬Sugar
    🧃Orange juice
    🍲saucepan

  10. Step 10/15

    Remove from heat, let it cool, and add the powdered gelatin.

    🍮Powdered gelatin
    🍲saucepan

  11. Step 11/15

    Pour about 2 cm of jelly into each cavity and transfer to the refrigerator for one hour.

    Decorflex silicone mould

  12. Step 12/15

    Cut the surface of the brownies by 2-3 cm.

    🔪knife

  13. Step 13/15

    Remove the mould from the fridge and place the brownie on top, pressing lightly.

    Decorflex silicone mould

  14. Step 14/15

    Transfer to the freezer for 2 hours.

  15. Step 15/15

    Remove from the mould gently and leave at room temperature for 1 hour before serving.

    Decorflex silicone mould

Composition

Ingredients

Types

Grains, Dairy, Eggs, Sweets, Spices, Baking agents, Fruits, Gelling agents

Ingredients

Flour 00, Butter, Eggs, Dark chocolate, Granulated sugar, Unsweetened cocoa powder, Vanilla extract, Salt, Baking powder, Orange juice, Sugar, Powdered gelatin

Notes

Dark chocolate (cut into small pieces), Baking powder (for cakes), Orange juice (juice of 2 oranges), Powdered gelatin (sweet-setting powdered gelatin)

Allergens

Gluten, Milk, Eggs, Soy

Dietetics

Dietary regimen

Nut-Free

Calories

320 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 32g, Fat: 20g, Fiber: 2g, Sugars: 24g

Nutritional Information

Minerals

Iron: 2mg, Calcium: 25mg, Magnesium: 35mg, Potassium: 150mg, Sodium: 90mg

Vitamins

Vitamin A: 180mcg, Vitamin C: 15mg, Vitamin B2 (Riboflavin): 0.1mg

Preparation

Time Information

Preparation

30 minutes

Cooking

35 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Dessert

Occasions

Halloween

Origin

Source

Platform

instagram

Original Creator

@decoracondolcezza

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Fudgy, Gooey, Jiggly, Dense

Flavors

Chocolatey, Citrus, Sweet, Orange

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigeration : 2-3 days (in an airtight container,keep chilled due to orange jelly topping), freezing : up to 1 month (wrap tightly before freezing,note: recipe already requires a freezer-setting step for the jelly layer,thaw gently in the fridge before serving)