Marmalade brownies

THE FUDGINESS OF A BROWNIE, PLUS RIPPLES OF BITTER ORANGE

Makes 12

225g dark chocolate (use 80% cocoa solids for intense flavour) 100g unsalted butter 4 eggs 200g coconut blossom nectar or brown sugar 1 tsp vanilla extract 2 tbsp ground almonds 8 tbsp marmalade 4 tbsp flaked or chopped almonds A pinch of sea salt

1 Preheat oven to 180C/Fan 160C/ 350F. Line a 25cm square (or 20x30cm rectangular) tin with baking parchment or lightly oil a tin with a removeable base.

2 Get a little pool of water simmering in a saucepan. Set a heatproof bowl on top of the saucepan, break the chocolate into small pieces and tumble into the bowl. Stir the butter into the melting chocolate. Remove from the heat.

3 Separate the eggs into two goodsized bowls. Whisk the whites until meringue-stiff (tip: using a cold metal bowl helps them to stiffen up more quickly). Whisk the yolks with the sugar and vanilla, then fold in the ground almonds. If the mixture is too stiff, add 1 tbsp water.

4 Add the cooled, but still warm, chocolate/butter mixture to the egg yolks. Gently fold in the whisked egg whites, a third at a time, then pour into your prepared tin.

5 Gently warm the marmalade in a small saucepan with 1 tbsp of water until it’s the consistency of honey. Pour this over the brownie mixture and use the tip of a butter knife to ripple it through. Scatter the almonds and sea salt over the top.

6 Bake in the centre of the oven for 20–25 mins or until a knife inserted in the centre comes out clean. Leave to cool completely before removing from the tin and cutting into squares.