Choc-orange brownie jawbreaker

The true secret to this shake is the orange zest, providing an intense orange zing that can’t be beat.

Choc-orange brownie jawbreaker Credit: Chris Middleton

• makes

  2

• prep

  15 minutes

• difficulty

  Easy

Ingredients

• 500 ml (17 oz/2 cups) milk 
• 125 ml (4 oz/½ cup) chocolate syrup (see note) 
• 2 tbsp orange curd (see note) 
• 1 large orange, zested and juiced
• 5 scoops chocolate ice cream 

Monster your shake 

• chocolate buttercream frosting (see note) 
• orange sprinkles, for decorating
• 2 scoops chocolate ice cream
• orange blossom whipped cream (see note)
• 2 chocolate brownies (see note)
• 6 Jaffas, 3 crushed
• 2 choc-orange cookies (such as Jaffa Cakes)
• 4 choc-orange wafer rolls 

Instructions

To make the shake, combine the ingredients in a blender or food processor. Blend until smooth and combined. 

Using a spatula, smear the frosting around the outer rim of each glass then decorate with half the orange sprinkles. Gently pour in the shake and top with a scoop of ice cream. 

Using a piping bag fitted with a star nozzle, pipe a generous amount of whipped cream on top

of the shakes. Place a slice of brownie across the top of each glass. Top with more whipped cream and decorate with the Jaffas, cookies and wafer rolls. 

Note: 

•  For the chocolate syrup, combine 110 g (4 oz/½ cup) sugar,125 ml (4 oz/½ cup) light corn syrup and 90 g (3 oz/¾ cup) cocoa powder with 250 ml (8½ oz/1 cup) water in a medium- sized saucepan over low heat. Stir for 2 minutes until the sugar has dissolved. Remove from the heat and add 100 g (3½ oz) dark chocolate buttons, stirring for 3 minutes or until melted. Set aside to cool completely before transferring into a squeeze bottle or container. This syrup will keep in the fridge for up to 1 week.  

•  To make the orange curd, add 2 eggs, 2 egg yolks and 170 g (6 oz/¾ cup) caster (superfine) sugar to a medium saucepan and whisk for 4 minutes or until smooth and pale. Place over low heat and add 90 g (3 oz/⅓ cup) chilled, chopped unsalted butter, the zest and juice of 1 orange, and whisk the mixture constantly for 3-4 minutes or until thickened. Remove from the heat and allow to cool for 30 minutes. If you prefer a totally smooth curd without zest, pass through a fine mesh sieve. The curd will keep in an airtight container for up to 1 week. 

•  To make chocolate buttercream frosting, place 125 g (4½ oz/½ cup) softened unsalted butter in a medium-sized bowl. Using an electric mixer, beat on high for 5 minutes or until pale and fluffy. Gradually beat in 92 g (3¼ oz/¾ cups) sifted icing sugar and 2 tablespoons milk, then another 92 g (3¼ oz/¾ cups) sifted icing sugar. Beat for 4 minutes or until the sugar has dissolved and the mixture is smooth. Add 1 tablespoon sifted cocoa powder and beat for another 1 minute. Use immediately or transfer to an airtight container. This frosting will keep in the fridge for up to 1 week.

•  For the orange-blossom whipped cream, place 300 ml (10 oz) thickened cream in a medium-sized bowl along with 2 tablespoons orange blossom water, 1 teaspoon orange zest and 2 tablespoons icing (confectioners’) sugar. Using an electric mixer, beat on medium for 3–4 minutes until the cream is fluffy and holds soft peaks. Use immediately or transfer to an airtight container. This whipped cream will keep in the fridge for up to 1 week.

•  For the chocolate brownies, preheat the oven to 180°C (350°F). Grease and line a 20 cm (8 in) square baking tin with baking paper. Place 180 g (6½ oz) butter in a medium-sized saucepan over low heat for 2 minutes or until melted. Remove from the heat, add 250 g (9 oz) dark cooking 

Chocolate (broken into pieces) and stir until melted. Set aside to cool. Meanwhile, place 3 eggs, 330 g (11½ oz/1½ cups) sugar and 2 teaspoons vanilla extract in a bowl and, using an electric mixer, beat on medium for 5–6 minutes until thick and pale. Sift 150 g (5½ oz/1 cup) plain (all-purpose) flour and60 g (2 oz/½ cup) cocoa together. Fold into the egg mixture using a large wooden spoon. Gently stir in 150 g (5½ oz/1 cup) chocolate buttons. Pour the batter into the prepared tin and bake for 30–35 minutes. Allow to cool in the pan before cutting the brownie into squares. 

This recipe is from Monster Shakes (Smith Street Books). Photography by Chris Middleton.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.