195g light brown sugar
200g Bourneville chocolate
3 large eggs
140g self raising flour
1tsp vanilla extract
zest of 1 orange
Preheat the oven to 170 degrees (fan oven). Butter and line a tin (roughly 23cm x 23cm).
Add to a new bowl and leave to cool for roughly 10 minutes.
Separate the eggs and set the whites aside.
Beat in the egg yolks, flour, vanilla and orange zest.
Whisk the egg whites until they stand in stiff peaks. Or you can be brave like me and hold the bowl of whisked egg whites about your head and see if it stays there! Stir a spoonful of the stiff egg whites into the chocolate mix to loosen it and then fold in the remaining whites.
Pour the mix into the tin and bake for 25 minutes or until evenly risen and just firm to touch.
Serve cut into squares still warm, delicious!