Marmalade Brownie Recipe

THE PADDINGTON BROWNIE

Paddington Bear’s love for marmalade is legendary, so we thought, why not infuse that zesty, citrusy goodness into our classic brownie? The result is a rich, fudgy brownie with just the right amount of orange to cut through the chocolatey sweetness. Whether you’re enjoying it with a cup of tea or on a teddybears's picnic, this brownie is a little slice of Paddington in every bite.

We’re thrilled to share the Paddington Brownie recipe with you, and because we know you’ll want to try making it at home, plus, it keeps selling out on our website. 

Paddington Brownie Ingredients

Chocolate - It's quite fitting if you can get some Peruvian single origin chocolate. Go for the best you can get and go dark, like darkest Peru
Butter - Use either salted or unsalted. But if you used salted, leave out the added salt
Sugar - We've blended two sugars here. The brown sugar helps give a chewiness and a deeper flavour
Flour - We use organic, UK grown wheat. But any supermarket flour is fine. Wholemeal flour can be tasty, but thirsty on taking moisture out of your cake
Mixed Peel - This is a standard blend of candied citrus peel. Usually orange, lemon and lime
Marmalade - We've used Frank Cooper's 'Original Oxford Marmalade' with 40% fruit, but the cheaper ones are ok. Just don't use a runny marmalade as it wont set on the brownie after the bake
Eggs - Fresh free-range eggs will add a richness and lightness to the bake. But most importantly help bind the butter and melted chocolate to emulsify the brownie mix
Cocoa Powder - This adds a richness to the cake and depth in flavour
Salt - This is a flavour enhancer and will make it all taste even more chocolatey
Orange - Clean your orange to remove any wax from the skin. You can use other citrus, such as tangerines, clementines, satsumas, or mandarins. After zesting juice the fruit or simply eat

TO MAKE THE BROWNIE

230g butter
410g dark chocolate, broken into small pieces
170g soft light brown sugar
220g caster (superfine) sugar
4 medium eggs
140g plain, all purpose flour
20g cocoa powder
1 teaspoon salt
100g mixed peel
1 orange zested

TO MAKE THE TOPPING

40g marmalade (warmed)
1 orange zested 

Recipe 

Preheat the oven to 160°C fan/320°F/gas 4 and line your 22 x 33 x 5cm baking tray.

Place the dark chocolate and butter together into bowl and melt on a bain-marie or in the microwave. Allow to melt on a low heat, keep an eye on the temperature (the ideal temperature is around 50°C).

In a large mixing bowl or the bowl of your stand mixer and add the eggs and both sugars and whisk for about 5 minutes on a high speed so the mixture becomes pale and frothy. The sugars should also dissolve a little. Add the melted chocolate and butter and mix on a regular speed until the mixture becomes smooth and glossy and emulsifies.

Now add the cocoa powder, flour, mixed peel and zest. Gently combine the mixture until it slightly thickens and remember to scrape down the side of the bowl and on the bottom to stop any ingredients lurking around down there.

Transfer the mixture to your lined tray, warm your marmalade and pour on top of the brownie in any pattern you like. We just do two strips down the middle. You can add a little more marmalade if you choose. bake for 40 to 45 minutes until the brownie is just set, but still has a little wobble in the middle. Leave to cool in the tray. 

Once the brownie has cooled, add a little orange zest to bring some colour and contrast to the brownie. You can decorate with nuts and melted chocolate of that's your thing. Maybe a scattering of marigold petals to add to the orange theme.

Enjoy with a cup of tea whilst watching your favourite Paddington film (we prefer Paddington 2). Or smuggle into the cinema and devour when watching Paddington in Peru.

This will keep for 5 days when stored in an airtight container in the fridge.