Jelly and cream brownie bites

Preparation

1. Preheat the oven to 180c/160c fan/gas mark 4 and line a 20cm x 25cm tin with baking paper. Melt 120g of the butter then allow to cool.

2. Mix the melted and cooled butter with the flour, sugar, cocoa, vanilla for added sweetness and eggs until smooth then stir in the chopped chocolate until combined. The dark chocolate will provide some added richness.

3. Spoon the mixture into the tin and level the surface, making sure to push the mixture right up to the edges of the tin, this will help to stop the jelly from leaking. Bake in the oven for 10-15 minutes then allow to cool completely.

4. Meanwhile make the tangy orange jelly by breaking the cubes in a jug and pouring over 285ml of boiling water. Stir until the jelly is dissolved then add 150ml cold water and leave to cool.

5. Beat the remaining butter with the icing sugar to make a smooth icing. Spread this over the cooled brownie and smooth up to the edges ensuring there are no gaps so when the jelly is poured on it sits on top.

6. Decorate the top of the brownie with the satsuma segments for some fruitiness, gently pushing them into the icing then carefully pour over the jelly and set in the fridge for at least an hour before cutting into 12 squares.