Chocolate Orange Townie Recipe – Cross Between a Brownie & Tarte

This is a recipe that has been adapted from SortedFood’s chocolate orange townie. I’ve decided to adapt it to imperial measurements so we Americans can more easily enjoy this recipe.

The word “townie” refers to a cross between a tarte and a brownie. In essence, it is a brownie in a tarte case, topped with a thin layer of chocolate ganache. I made this for a small gathering of friends, and it was quite a hit, especially the candied orange.

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Ingredients & Measurements

Tarte Case (adapted from Mastering the Art of French Cooking)
1 cup all purpose flour
1 Tb granulated sugar
1/8 tsp salt
5 1/2 tb butter
2 tb cold water
Zest of one orange

Brownie filling
5oz plain chocolate
1/2 cup butter
1c brown sugar
2 eggs
1 orange
2/3 cup self-raising flour

0.5 cups heavy cream
1 tbsp corn syrup
3.5 oz plain chocolate

Candied Orange
1 orange
1/2c granulated sugar
1/2c water
1/2c granulated sugar, reserved


Step 1 – Create the tarte case
Begin by combining all the ingredients in a large metal bowl. Work the ingredients with your hands for 2-3 minutes until it resembles breadcrumbs. From there, empty the bowl onto a lightly floured work surface and continue working for 2-3 more minutes until you have a dough. For best results, chill the dough for about 20 minutes and roll it to approximately 1/8 inch thick on a lightly floured work surface. Blind bake at 375 for 12 minutes. Continue to step 2 while baking.

Step 2 – Create the brownie
Begin by melting the chocolate and butter together over a double boiler. As they are beginning to melt, add the brown sugar. Allow to cool, then add the eggs, followed by the orange zest, and finally the flour. If you cannot find self-raising flour, you can make your own. Pour batter into tarte case and bake the brownie for 20 minutes at 350.

Step 3 – Candy the orange
Over high heat, place the water and sugar into a pot and bring to a boil. Peel the orange using a vegetable peeler (yes–you can do this, even though oranges are fruits) and julienne the peel to 1/8 inch strips. Place in the boiling water for 5-7 minutes or until the bitterness subsides. Remove from the simple syrup solution, then allow them to cool, and dredge in sugar. Reserve them for now, and use as a topping.

Step 4 – Create the ganache
The ganache is as simple as combining all of the ingredients in a pan and melting over low heat. Allow to cool down, and pour over the finished brownie. Then place candied orange over the ganache and allow to cool for at least 4 hours but preferably overnight. Cooling it allows for the ganache to set (otherwise it would be too melty to eat).

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I quite like how it came out and I was proud of the result. It was time consuming, taking about an hour and a half, but no part of it was particularly difficult. Additionally, I adapted some items from SortedFood as others didn’t have American equivalents. I also didn’t like the tarte case that SortedFood made, as I found its American equivalent to be difficult to work with.