Preheat your oven to 190C/170C Fan and line a 9x9inch Square Tin with parchment paper, and leave to the side for now.
Whisk/Mix the Plain Flour, Cocoa Powder, Bicarbonate, Salt and Cornflour together so its evenly distributed – leave to the side.
In a larger bowl, melt the butter. Add in the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture is smooth. Add in the Egg and the Vanilla and Orange, and whisk again briefly till smooth.
Add in the Dry Ingredients, then the chopped Chocolate Orange pieces, and mix with a spatula till a thick cookie dough is formed.
Press the mixture into the bottom of the tin and press in the handful of into the top for decoration. Bake the traybake in the oven for 18-20 minutes, until the top of the cookie bake looks ‘dry’ and a skewer comes out basically clean, bar a few crumbs.
Leave the cookie bake to cool for about 10 minutes, then leave to cool fully on a wire rack. Cut the bake into 4×4 for decent sizes, or 5×5 for smaller ones! Enjoy!
This delicious recipe is based on a recipe by Crunchy Creamy Sweet which I have adapted to grams, and swapped up slightly such as by using the Chocolate Orange.
One way to seriously jazz these up is to use the Chocolate Orange segment selection you can buy as there are many different flavours, but that could be expensive. You could also use Dark Chocolate Oranges, or even just a different chocolate bar entirely.
These delicious beings will last in an airtight container for up to 5 days, but honestly, they’ll be eaten before then.