These Chocolate Orange Brownies are incredible. Deeply chocolatey with an orange twist that works perfectly and is a huge crowd pleaser. An absolute triumph of a brownie recipe and fudgy as you like.
Chocolate and orange just seem to love each other....really love each other. A classy flavour combo if ever there was one.The Fred Astaire and Ginger Rogers of Brownies. Timeless and classic.
Terry's Chocolate Orange
This is a very easy Brownie recipe, using my Easy Chocolate Brownies recipe that is already on my blog.
I use Terry's Chocolate Orange Pieces for visual loveliness and of course their famous flavour. I love the whole vibe of them, the wrapping, the cracking them open. I know I should get out more.
I have added orange extract to go with the theme here and decorated with the chocolate orange segments. Squeal!
What Are Chocolate Orange Brownies?
Brownies are an American invention that appeared around the end of the 19th century and became popular in the first half of the 20th century. They made it across the pond eventually, albeit a little late to the chocolate cake party.
They are a traybake and can be fudgy or cakey and can be iced or topped with sweet treats to suit. A vanilla and brown sugar version is known as a Blondie.
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Scroll down for the recipe card below if you do not need these step by step instructions and photos.
Ingredients
225 grams Butter - unsalted
175 grams Flour - plain. To make this recipe gluten free then substitute a gluten free flour.
1 tsp Orange Extract - standard orange extract. If you don't have any you could use the zest of half a large orange instead.
4 Eggs - large
400 grams Sugar - caster sugar is best because it gives a smooth light crust but unrefined and granulated are fine to use too.
270 grams Dark Chocolate - I recommend quality cooking chocolate
1 Terry's Chocolate Orange
Method
- I start by placing 12 or how many you need for your portion size, chocolate orange segments on a plate and in the freezer. I cut into 12 or 16 portions to suit the situation.
- Preheat your oven to 180 C/350 F/Gas Mark 4
- Then begin the brownies by melting butter and the chocolate over a very gentle heat in a medium size saucepan. Be careful that the chocolate does not burn on the bottom of the pan.
- When nearly all the chocolate is melted remove from the heat and stir until it is all smooth.
- Tip in the sugar and stir for a few minutes until the sugar has begun to disappear and become less grainy in the chocolate mixture.
- Add in the eggs and the orange extract and again mix well until smooth.
- Finally add the flour, mix very well until shiny. I then add the rest of the chocolate orange pieces cut up into chunks and mix through.
- Tip the chocolate orange brownie batter into your lined baking tin.
- Bake for 25 minutes before taking out and placing 12 (or however many to suit your portion sizes) orange segments in regular spaces on top of the brownie. Gently press them just into the surface of the brownie crust and place back in the oven for another 5 minutes.
- Leave to cool completely in their tin before cutting into 12 rectangles measuring 3 inches by 2 inches each or however you want to partition them up.
How To Store
They store very well in a airtight container for 3-4 days at room temperature. They will last slightly longer in the fridge.
You can also freeze brownies. They freeze best double wrapped in cling film and silver foil and then in a stout plastic container. You can freeze them individually or as a whole slab. Defrost at room temperature for a few hours still wrapped.
Baking Tips
- One important point to note is that this recipe is for a 8 " by 12 " baking tray. Using a bigger or smaller tin will affect the thickness of the brownies and so may require less or more baking to get the fudgy result.
- Substitute ½ an orange zest for the orange extract if you don't have it in your cupboard.
- Take your time in stirring each ingredient through.
- Stir until the mixture is shiny before putting the batter in the tin.
- Use a long ruler to quickly measure out your rectangles. I cut out the rectangle size on a piece of paper the first time so I could get a rough idea of the size of each one when pressing in the orange segments. After you have done these once it will feel easier to put the orange segments in the right place without measuring. It's not that important!
- Use an independent oven thermometer to check the temperature of your oven is correct.
- Bake the brownies for longer if you want them less fudgy.
More Brownie & Traybake Recipes
- Nutella Brownies
- Chocolate Brownies
- Halloween Brownies
- Quick & Easy Lemon Bars
- Blondies
- Flapjacks
- Marshmallow Krsipies
Terry's Chocolate Orange Brownies
Ingredients
- 270 grams dark chocolate cooking
- 225 grams unsalted butter
- 400 grams sugar
- 175 grams plain flour
- 4 large eggs
- 1 tsp orange extract
- 1 chocolate orange
Instructions
- I start by placing 12 or however many you need for portion sizes chocolate orange segments on a plate and in the freezer.
- Preheat your oven to 180 C/350 F/Gas Mark 4
- Then begin the brownies by melting 225 grams of butter and the 270 grams dark cooking chocolate over a very gentle heat in a medium size saucepan. Be careful that the chocolate does not burn on the bottom of the pan.
- When nearly all the chocolate is melted remove from the heat and stir until it is all smooth.
- Tip in 400 grams of sugar and stir for a few minutes until the sugar has begun to disappear and become less grainy in the chocolate mixture.
- Add in the 4 beaten eggs and the 1 tsp of orange extract and again mix well until smooth.
- Finally add 175 grams flour, mix very well until shiny. I then add the rest of the chocolate orange pieces cut up into chunks and mix through.
- Tip the chocolate orange brownie batter into your lined baking tin.
- Bake for 25 minutes
- Place the orange segments in regular spaces on top of the brownie. Gently press them just into the surface of the brownie crust and place back in the oven for another 5 minutes.
- Leave to cool completely in their tin before cutting into your portion sizes for however you want to partition them up.
Video
Notes
- Substitute ½ an orange zest for the orange extract if you don't have it in your cupboard.
- Take your time in stirring each ingredient through.
- Stir until the mixture is shiny before putting the batter in the tin.
- Use a long ruler to quickly measure out your rectangles. I cut out the rectangle size on a piece of paper the first time so I could get a rough idea of the size of each one when pressing in the orange segments. After you have done these once it will feel easier to put the orange segments in the right place without measuring. It's not that important!
- Use an independent oven thermometer to check the temperature of your oven is correct.
- Bake the brownies for longer if you want them less fudgy.
Nutrition
All nutritional information is approximate and intended only as a guide.
Do let me know how you got on in the comments below or come on over and join me on my Facebook and Instagram Pages. I'd really love to see you x
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