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.
My husband cannot get enough of them. He is a Terry’s Chocolate Orange fiend so I just loved to be able to top each one with a chocolate orange segment. I make them for him for Father’s Day. Saves me buying socks, pants and hankerchiefs anyways.
This is a very easy Brownie recipe, exactly the same as my Easy Chocolate Brownies that are already on my blog. I have simply added orange extract and decorated with the chocolate orange segments. There is nothing simpler to put together. Deeply fudgy in a way that transports you some place else for a chocolate mad moment.
I love my brownies this fudgy way but if you don’t then do bake them for as little longer.
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. I found that this was a perfect size to fit the chocolate orange slices on top.
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. Traybakes are close to my baking heart and I bake them a lot.
Scroll down for the recipe card below if you do not need these step by step instructions and photos.
Ingredients for Chocolate Orange Brownies
Butter – unsalted
Flour – plain. To make this recipe gluten free then substitute a gluten free flour.
Orange Extract – standard orange extract. If you don’t have any you could use the zest of half a large orange instead.
Eggs – large
Sugar – caster sugar is best because it gives a smooth light crust but unrefined and granulated are fine to use too.
Dark Chocolate – I recommend quality cooking chocolate
Terry’s Chocolate Orange
Method
- I start by placing 12 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 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 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 Do I Store Brownies?
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
- Substitute 1/2 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.
If You Like This Recipe Then You May Like These
Easy Chocolate Brownies
Chocolate Orange Brownies
This Chocolate Orange Brownie Recipe is so very good and very easy to make. Deliciously fudgy and all made in one saucepan.Simply topped with chocolate orange pieces for a real crowd pleaser of a brownie.
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 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 12 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.
-
Apply To Father's Face
Recipe Video
Recipe Notes
- Substitute 1/2 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.
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