When Ben from Havoc In The Kitchen posted a recipe for lavender brownies I thought they would be perfect for me. However, when I got home I decided to change the recipe completely and make orange blossom brownies. This used up the last of the cordials I had received as my Christmas gift from the kids.
The first time I went to Australia a work colleague asked me to take gifts over for her partners’ grandchildren. On clarifying that it was just chocolates, I said yes. At that time, luggage allowance was a strict 20 kilograms and I think my suitcase probably weighed 4 of those. So you can imagine the look on my face when a shopping bag filled to the brim was brought to our office. I told her I would take as much as I could while thinking ‘what a cheek’. She expected more than half of my suitcase to be dedicated to the treats. I went home that night to pack, took what I could, and left the rest for my house mate. Had I known how strict the Border Control is in Sydney I might have left even more at home. I faced a grilling of note from them.
Today’s inspirational recipe from Lavender and Lime ♥ Orange Blossom Brownies ♥ #LavenderAndLime Click To Tweet
As far as I was concerned, they could confiscate the lot. I was let off with a stern warning and made arrangements for the packet to be collected. They came at a time convenient to them which meant leaving it on the front porch. This was in the days before cell phones so the only way he could have told me he had collected the parcel was to call the landline. He never did so to this day I have no idea who got the chocolates. But since then I have been very circumspect at agreeing to take things overseas for people. Or for that matter, bring them back with us. It is only a pleasure to help people out, but not if they take advantage. And I am sure to not ask someone to bring too much over for me. Would you ever have taken over all that chocolate?
Click on the links for conversions and notes.
Orange Blossom Brownies
- 300 g 80% dark chocolate, roughly chopped
- 227 g salted butter, cubed
- 95 g coconut sugar
- 4 eggs
- 50 mls orange blossom water
- 200 g flour
- 35 g cocoa powder
- icing sugar for dusting (optional)
- Preheat the oven to 175° Celsius
- Place the chocolate and butter into a large bowl over a bain-marie and leave to melt over a low temperature
- Stir to combine with a spatula once melted, then remove from the heat and set aside
- Add the sugar and stir until it dissolves
- Crack the eggs into a jug, add the orange blossom water and whisk to combine
- Slowly pour into the chocolate while whisking until combined
- Place the flour and cocoa into a mixing bowl and whisk to combine
- Gently fold into the chocolate until just combined then pour into a lined brownie tin
- Place into the oven and bake for 25 minutes
- Remove from the oven and leave to cool in the tin for 20 minutes
- Dust with icing sugar, cut and serve