The Big O
Indulge your sweet tooth with "The Big O," a decadent dessert that combines the richness of dark chocolate and the vibrant zest of orange for a show-stopping treat. These fudgy chocolate brownies are infused with fragrant orange zest and finished with a luscious orange-spiked caramel topping, creating the perfect harmony of bittersweet and citrusy flavors. Topped with a glossy layer of orange liqueur-infused caramel, this indulgent dessert is ideal for dinner parties, celebrations, or whenever you need a sophisticated sweet fix. Ready in under an hour and serving eight, "The Big O" is a simple yet luxurious recipe that will satisfy chocolate lovers and citrus enthusiasts alike. Bake it today for a delicious marriage of bold, bright flavors in every irresistible bite!
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Recipe Information
Ingredients
- 200 grams dark chocolate (70% cocoa)
- 150 grams unsalted butter
- 200 grams granulated sugar
- 4 large eggs
- 100 grams all-purpose flour
- 2 teaspoons orange zest
- 1 pinch sea salt
- 200 milliliters heavy cream
- 150 grams caramel sauce
- 30 milliliters orange liqueur (e.g., Grand Marnier)
Instructions
Preheat your oven to 180°C (350°F) and line a square baking pan (20x20 cm) with parchment paper.
In a heatproof bowl set over a pot of simmering water, melt the dark chocolate and unsalted butter together. Stir until smooth and well combined. Remove from heat and let it cool slightly.
In a separate bowl, whisk together the granulated sugar and eggs until pale and fluffy, about 2-3 minutes.
Slowly add the melted chocolate mixture to the egg mixture, whisking constantly to combine.
Sift the all-purpose flour into the batter and gently fold it in until just combined.
Stir in the orange zest and a pinch of sea salt.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the top is set and a toothpick inserted in the center comes out with moist crumbs. Let the brownie cool completely in the pan.
While the brownie cools, prepare the orange caramel topping: In a small saucepan, heat the heavy cream over low heat until warm. Do not boil.
Stir the caramel sauce and orange liqueur into the warm cream until smooth and silky.
Pour the orange caramel topping over the cooled brownie layer, spreading it evenly. Allow the caramel to set in the refrigerator for about 1 hour.
Once the caramel is set, slice The Big O into squares or bars. Serve cold or at room temperature for the ultimate indulgent experience!
Nutrition Facts
Calories |
614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 135 mg | 6% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 41.8 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 249 mg | 5% | |
*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.
