- 3 eggs
- 150 g sugar
- 150 g dark chocolate
- 100 g butter
- 100 g flour
- 1 tsp vanilla extract
- 1 tbsp instant coffee
- 2 tbsp water
- 2 tbsp jam (any kind)
- 150 g yogurt
- 30 g cocoa powder
- 1 tsp baking powder
- Pinch of salt
- 120 ml whipping cream
- 180 g dark chocolate (60–80%)
- Fresh or candied orange slices
Beat the eggs together with the sugar until fluffy and pale. Meanwhile, melt the chocolate gently using a bain-marie, stirring occasionally to avoid burning.
Add the butter to the melted chocolate and mix until smooth and shiny. Pour the chocolate mixture into the eggs and sugar blend while stirring continuously.
Incorporate the flour gradually into the batter until fully combined. Pour the mixture into a greased baking tray and smooth the top evenly before baking.
Bake in a preheated oven at 180°C (350°F) for about 20 minutes. Let it cool in the tray completely before glazing and cutting into squares.
Separately, beat eggs with sugar and vanilla. Dissolve the instant coffee in water and stir it into the mixture along with yogurt and jam for extra moisture.
In another bowl, mix the dry ingredients: flour, cocoa, baking powder, and a pinch of salt. Gently fold the dry mix into the wet batter.
Pour this second mixture into a baking pan and bake for 30 minutes at 180°C. This will give a more complex layered texture to the dessert.
Heat the cream until almost boiling and pour it over finely chopped chocolate. Let it sit for 1–2 minutes, then stir until you get a smooth glaze.
Pour the glaze over the cooled brownie and let it set. Once firm, slice the dessert into squares and top each one with an orange slice to decorate.