Ingredients 11/2 cups of plain flour
2 teaspoons of baking soda
3/4 cup of cocoa powder
1 1/4 cups of caster sugar
1 teaspoon of vanilla essence
1 1/2 teaspoons of sunflower oil
200g of vanilla yoghurt
1/4 cup of orange juice
Grated rind of 1 orange
Preheat the oven to 180 degrees C and prepare a slice tray by layering it with silver foil.
Into a mixing bowl, sift the baking soda, flour and cocoa and stir to completely combine. Make a well in the centre in which to put the wet ingredients in the following steps.
In another bowl, place the sugar, vanilla essence, eggs, oil, and yoghurt. Whisk these together until they are completely combined, then add these to the flour mixture.
Use a spoon to mix all of the ingredients together until smooth.
Add the orange juice and stir the juice through the mixture until none can be seen on the chocolate's surface.
Add the orange rind and stir it through until it is completely coated by the chocolate mix and firmly embedded within the brownie mixture.
Pour the brownie mixture into the prepared slice tray and bake for 30 minutes or until cooked when tested with a skewer (the skewer should come out clean when inserted into the centre of the brownie).
Once cooked, remove from the oven and leave to cool on a wire rack.
Lift the cooled brownie from the baking tray on its silver foil, then tip the brownie onto a wire rack and peel off the silver foil. Allow the brownie to stand for a further few minutes before slicing it into pieces.
Slice the brownie into pieces and serve with an icing sugar dusting. Serve the brownies straight away, or store them in an airtight container for a treat later on!
Add a dollop of ice cream and serve warm straight from the oven (after allowing the brownie to cool slightly, for about 5 minutes) for a lovely dessert.