Marmalade Nut Brownies
Indulge in the rich, fudgy decadence of Marmalade Nut Brownies—a delightful twist on the classic brownie that brings together bittersweet dark chocolate, vibrant orange marmalade, and crunchy toasted nuts. Perfectly balanced between sweet and tangy, these brownies feature luscious swirls of fruity marmalade and a satisfying nutty crunch in every bite. The recipe is simple yet sophisticated, combining melted butter and chocolate with a thick, glossy batter for an irresistibly chewy texture. Layered with dollops of marmalade and topped with chopped walnuts or pecans, these brownies are baked to perfection with a shiny, crackling top. Ideal as a dessert or indulgent snack, this creative treat is guaranteed to impress both chocolate lovers and citrus enthusiasts alike.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 170 grams Dark chocolate
- 200 grams Granulated sugar
- 100 grams Brown sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 95 grams All-purpose flour
- 30 grams Cocoa powder
- 0.5 teaspoons Salt
- 120 grams Orange marmalade
- 100 grams Walnuts or pecans, chopped
Instructions
Preheat your oven to 175°C (350°F). Grease and line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
In a heatproof bowl set over a pot of simmering water, melt the butter and dark chocolate together. Stir until smooth, then remove from heat and allow to cool slightly.
In a medium mixing bowl, whisk together the granulated sugar and brown sugar. Add the eggs one at a time, whisking well after each addition until the mixture is thick and glossy.
Stir in the vanilla extract. Gradually pour in the melted chocolate mixture, whisking constantly until fully combined.
Sift the flour, cocoa powder, and salt into the wet mixture. Fold gently with a spatula until no streaks of flour remain, being careful not to overmix.
Pour half of the brownie batter into the prepared baking pan and spread evenly.
Dollop half of the orange marmalade over the batter in small spoonfuls, then swirl gently with a knife or skewer.
Sprinkle half of the chopped nuts evenly over the marmalade layer.
Pour the remaining brownie batter over the top and spread evenly. Repeat with the rest of the marmalade, swirling lightly, and top with the remaining nuts.
Bake the brownies in the preheated oven for 28-32 minutes, or until the top is set and shiny and a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownies to cool completely in the pan before lifting them out using the parchment paper overhang. Slice into 12 squares and serve.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 110 mg | 5% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 34.9 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 207 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
