Preheat the oven to 180°c (160 fan/ Gas 4) and line a small brownie tin or 20cm square tin with baking paper.
In a large bowl cream together the sugars and butter until light and fluffy.
200 g Butter, 175 g Light Brown Sugar, 75 g Dark Brown Sugar
Beat in the eggs, orange zest and salt.
2 Eggs, 1 Orange, ¼ teaspoon Sea Salt
Stir in the flour and chopped chocolate orange pieces.
275 g Plain Flour, 157 g Terrys Chocolate Orange
Spoon into the prepared tin and bake for 25 minutes (start checking after 20 minutes).
Allow to cool before drizzling on the melted chocolate orange and scattering over more chopped chocolate orange pieces (and sprinkles if using). Allow to set completely before cutting into bars.
100 g Chocolate Orange Minis, 25 g Chocolate Orange Minis, 2 tablespoon Orange or Gold Sprinkles