Chocolate orange brownies – dark, fudgy chocolate brownies with chunks of milk chocolate orange -absolute heaven!
I love Christmas baking. For me personally, these chocolate orange brownies fall under the festive baking category because there is no other chocolate that screams “IT’S CHRISTMAS” to me more than chocolate orange.
BUT having said that, these brownies are WAY too good to keep for just Christmas. Just like my classic chocolate brownie recipe, they are everything I want in a brownie – a crisp, wafer thin top, chewy edges and a gooey, fudgy middle.
Adding chunks of chocolate orange really takes them to the next level. If you’re a chocolate orange lover, do yourself a favour and make these. Honestly, you will NOT be disappointed, I promise.
more chocolate orange recipes to try
My chocolate orange cookies, no Bake Terry’s chocolate orange traybake, chocolate orange cheesecake, chocolate orange Millionaire’s shortbread and these super decadent chocolate orange muffins have been extremely popular with you all, so it seems that I’m certainly not alone in my love of chocolate orange.
I thought it would only be right to come up with a brand new chocolate orange recipe, so here it is!
- This recipe uses orange extract to ramp up the chocolate orange flavour, but if you don’t have orange extract don’t worry – just use the zest of a finely grated orange instead. Orange extract gives a stronger orange flavour though, so it is worth using if you can find it. I buy orange extract from Sainsbury’s.
- using melted dark chocolate and cocoa powder will give you a brownie with a deep, rich chocolate flavour. Callebaut is my preferred brand for the chocolate and cocoa powder – I buy them in bulk which lasts for ages and works out no more expensive than buying bars of supermarket chocolate.
- I use whatever orange flavoured milk chocolate I can find in these brownies – but mostly it’s Terry’s chocolate orange or more recently, a bar of Cadburys Dairy milk chocolate orange. I never use the smaller baking chips in brownies – I prefer to use chocolate bars and chop them up myself. I feel it gives the brownies a more interesting texture. I like using chocolate bars in my chocolate chip cookies too!
- I decorate the top of the brownies with a Terry’s chocolate orange segment – you can either place them on top of the brownie just before baking or when they are still warm.
useful tips and recipe notes
- When melting the butter and chocolate, I always melt the butter first, then remove from the heat and add the chopped chocolate. Leave it for a few minutes and once the chocolate has almost completely melted, give it a stir. The chocolate is far less likely to overheat and turn grainy this way.
- Preferably using an electric mixer, whisk the eggs and sugar together really well for a good five minutes – you want the sugar to dissolve and the mixture to almost double if not triple in volume. This will give your brownies an amazing texture.
- Using a rubber spatula or metal spoon, gently fold the melted chocolate and butter mixture, flour, cocoa powder and chocolate chunks into the whisked eggs and sugar. You don’t want to knock all the air out you just created, so go gently.
- Once you’re done, the batter should be fairly thick and shiny with no visible flour streaks.
- Let the brownies cool completely before cutting them – if you attempt to cut into them while still warm they will fall to pieces. I always chill the brownies in the fridge for a good few hours or even overnight if possible.
what size tin should i use to make these brownies?
You will need a 22cm square baking tin for this recipe. It can also be made in a 23 x 33cm traybake tin, but the brownies will be thinner and you will need to adjust the baking time (about 10 minutes or so less.)
storing chocolate brownies
The chocolate orange brownies will keep for up to five days. Store in an airtight tin. You don’t have to refrigerate them, but I must confess I love a chilled, fudgy brownie!
Can you freeze chocolate brownies?
You absolutely can! Once the brownies are completely coldl, wrap them in a layer of baking paper and tin foil. Freeze for up to three months. Be sure to defrost them before serving – I don’t want anyone to loose a tooth!
I really hope you enjoy these brownies – a few of these in a pretty festive box tied up with a fancy ribbon would make a lovely little Christmas gift for a loved one…just putting that idea out there!
More brownie recipes to try
did you make this recipe?
I hope you loved it! Please let me know what you thought by leaving a comment below and rate the recipe out of five by clicking on the stars in the recipe card.
- 225g soft butter
- 225g dark chocolate, chopped into small pieces
- 4 large eggs, at room temperature
- 300g caster sugar
- 1 teaspoon orange extract
- 125g plain flour
- 1/4 teaspoon fine salt
- 25g cocoa powder
- 175g Terry's chocolate orange, broken into pieces OR a bar of orange flavoured chocolate
- 1 bag of Terry's mini chocolate orange OR more Terry's chocolate orange for decoration
- Preheat the oven to 180C/160Fan/350F.
- Grease a 22cm square tin and line with a piece of baking parchment, making sure it comes a couple of inches above the top so you can easily lift the brownies from the pan when baked.
- Place the butter in a medum saucepan and allow to melt over a low heat. Take off the heat and add the chopped chocolate. Once the chocolate has almost melted, stir until the mixture is smooth. Set aside to cool slightly.
- In a separate bowl, beat the eggs and sugar together until very pale and thick. This will take about 4-5 minutes. Fold in the melted butter/ chocolate mixture and orange extract. Stir lightly until the mixture is smooth and glossy. Mix together the flour, cocoa powder and salt and fold into the mixture along with the chocolate orange chunks.
- Pour the mixture into the tin and place the chocolate orange segments on the top of the batter. Place in the oven and bake for 30-35 minutes or until the top is set. The brownie will be quite wobbly in the centre, but don't be tempted to bake it for longer - if you do, your brownies won't have that gorgeously gooey texture. Leave the brownies to cool completely before cutting into squares. If time allows, I leave them in the fridge overnight.
If you can't find orange extract, you can use the finely grated zest of one large orange instead.
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 450Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 93mgSodium: 181mgCarbohydrates: 51gFiber: 2gSugar: 39gProtein: 5g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.