Ingredients

• Base
• 150g (1 cup) plain flour
• 80g unsalted butter, chopped
• 2 tbsp brown sugar
• ¼ tsp sea salt flakes
• 1 egg yolk
• 1 1/2 – 2 tbsp chilled water
• Chocolate sauce* to drizzle
• Filling
• 200g pkt Allen’s Jaffas (chocolate/orange hard-shell candy)
• 75g (1/2 cup) plain flour
• 40g (1/4 cup) self-raising flour
• 35g (1/3 cup) cocoa powder
• 300g (1 1/2 cups) firmly packed brown sugar
• 1 tsp finely grated orange rind
• 200g butter, melted
• 3 eggs, lightly whisked

Instructions

1. Pre-heat oven to 180C (160C fan-forced, 350F). Line the base and sides of a 20 x 30cm slice pan with non-stick baking paper.
2. Process the flour, butter, sugar and salt in a food processor until mixture resembles fine breadcrumbs. Add the egg yolk and enough water to process until mixture starts to come together. Press evenly over the base of the prepared pan. If it’s a bit sticky which mine was, lightly flour your fingertips to make it easier.
3. Bake for 15 minutes or until light golden and cooked through. Set aside in the pan to cool completely.
4. Place the Jaffas in a small plastic bag and using a rolling pin or meat mallet roughly smash. Reserve 2 tbsp of the crushed Jaffa to decorate.
5. Sift the flours and cocoa into a large bowl. Stir in the sugar and orange rind. Add the butter and eggs and mix well until combined. Spread the mixture evenly over the base. Sprinkle evenly with the crushed Jaffa, lightly pressing into the mixture. Bake for 23-30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely. Cut into slices. Drizzle with the chocolate sauce* and sprinkle with the reserved Jaffa.
6. *Chocolate Sauce – you can use store-bought chocolate sauce, or heat a little cream until scalding and pour over some squares of dark chocolate, leave for 5 minutes, then whisk until smooth.