If you’re a fan of the rich, indulgent flavours of chocolate and the zesty, refreshing taste of orange, then chocolate orange brownies are for you. These delicious treats combine the sweetness of chocolate with the tangy citrusy flavour of orange, creating an amazing and delicious flavour combination that you’ll love. These brownies are made in one bowl and take 30 minutes to make. Want to know how to get that crackly top with a soft fudgy centre? Then read on…
These simple yet delicious, one bowl chocolate orange brownies are impressive, taste unbelievably decadent, and only require one bowl to make. The recipe uses real chocolate and the zest of an orange to create an unbelievably rich and delicious brownie. You have to try them!
It’s a classic flavour combination – chocolate and orange all wrapped up in a delectable fudginess. I’ve shared batches of these with friends and family and have had so many requests for more. I think you’re going to love them too. I can’t claim that they’re super healthy but then sometimes you have to treat yourself!
Ingredients in Chocolate Orange Brownies
All the ingredients are listed with the precise amounts in the recipe below. These are just a few extra notes to ensure that you achieve the most delicious results.
Dark chocolate: I use chocolate with 70% cocoa for this recipe. I’ve tried 85% but the brownies don’t taste as good in my opinion.
Cocoa powder: This helps to give a smoother, deeper flavour to the brownies, and makes them even more chocolatey!
White chocolate: This not only tastes delicious but gives a great splash of colour to the brownies. You can use dark chocolate here instead.
Orange Zest: The zest, teeming with natural orange oils, is what gives the brownie the most glorious orange flavour.
Making Chocolate Orange Brownies
All the instructions you need are in the recipe below. This is just a little bit more of an explanation.
- Pre-heat the oven and line a 9 inch by 9 inch (23cms by 23cms) square tin with baking parchment or grease it if you prefer.
- Gather all of your ingredients together.
- Melt the chocolate –
- In the microwave – In a microwavable bowl, add the butter and broken up dark chocolate. Microwave it for 15 seconds and then stir it. You may need to do this a few times but be careful of over doing it. As soon as it is melted add the sugar to the melted mixture and stir.
- On the hob – Select a saucepan and a heatproof bowl that can sit on top of it comfortably. You want the fit to be so that steam from the water in the saucepan does not reach the chocolate.
- Bring the water, just an inch or two, to the boil in the saucepan. Place the heatproof bowl, with the butter and the chocolate inside, on top of the saucepan. The fit between the bowl and the saucepan needs to prevents steam from coming into contact with the chocolate.
- To the melted chocolate – add the eggs, vanilla extract, orange extract if using, salt and orange zest and stir until everything is fully combined.
- Sift in the plain flour (all-purpose) with the cocoa ensuring that there are no lumpy bits, and stir once again but only until it is combined. You don’t want to over-mix it.
- Pour the batter into the prepared pan and bake for 20 to 25 minutes until done.
Tips for Brownie success
How to get that crackly top
This is achieved through combining sugar with melted chocolate and butter whilst it is still warm.
Do not over mix the brownie mixture
The task is to mix everything until it is just mixed in, so that no flour pockets remain. If you over beat or over-mix the batter it will become more cake-like. This will still be wonderful but may not be as fudgy as you’d hoped for.
Do not over bake
Set your oven timer as they only need 20 – 22 minutes to bake.
Judging ‘doneness’ – you want to be able to slide a knife or toothpick into the brownies and only see a few moist crumbs. You are not looking for a clean knife or toothpick.
Allow the brownies to cool gently for about ten minutes. They will continue to cook in the tin a little bit more.
Use baking parchment
Lining the baking tin will make it easier to get the brownies out of the pan after their initial ten minutes cooling. They’re still a little fragile at this point so it will really help you get them onto the cooling rack successfully.
Slice them into portions and share! The portions (squares) do not need to be large as they are quite rich and is one of those instances when less is definitely more. You can always return for seconds later…. just saying.
Variations to the Chocolate Orange Brownie recipe
This Chocolate Orange Brownie recipe is pretty amazing as it is but occasionally you may want to change it a little. Perhaps you’d prefer to include nuts than the white white chocolate? These are a few ideas.
- Omit the white chocolate chunks.
- Add in up to a cup (115gms) in total of;
- cranberries
- chopped walnuts
- chopped pecans
- raisins
- chopped dried apricots
You could add a 1/2 cup (55gms) or two different add-ins or 1 cup (115gms) of one ingredient.
Serving Ideas
There are lots on interesting ways of serving Chocolate Orange Brownies. Will you be eating them as a sweet treat as for dessert? That will help you to decide what serve with them… not that need anything else at all.
- Serve cut up into squares on pretty plates dusted with icing sugar.
- How about a little single cream poured over the brownie?
- They’re delicious served with a scoop of vanilla ice cream.
- For a really special occasion, you could add a spoonful or two of Chantilly Cream. (see recipe below).
Storing Chocolate Orange Brownies
Store for up to 3 days in an airtight container or 5 days in the refrigerator. They also freeze well and will last happily for about 3 months. Defrost thoroughly overnight to bring back to room temperature before eating.
These are so straightforward to make and only use one largish mixing bowl so you won’t end up with washing-up all over the kitchen and it looking like a war zone. But maybe you’re not messy like me.
How do you like your Brownie? Fudgy or more cake-like? I’d love to know.
If you like these… then you may like…
- Chocolate Avocado Mousse
- Simple Chocolate Chip Cookies
- Chocolate Hazelnut Bliss Balls
- Easy Chocolate Lava Cake
- Easy Chocolate Fudge Recipe
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How to make Chocolate Orange Brownies (with optional Chantilly Cream)
Equipment
- mixing bowls, measuring spoons, 9 inches by 9 inches (23 cm x 23 cm) baking pan
Ingredients
- 3/4 cup unsalted butter melted
- 2 oz dark chocolate roughly chopped
- 2 cups caster sugar
- 3 large eggs
- 1 teaspoon salt
- zest of one medium orange
- 1/2 teaspoon orange extract optional
- 1 teaspoon vanilla extract
- 3/4 cup plain flour all-purpose
- 1 cup cocoa powder
- 2 oz white chocolate roughly chopped
Chantilly Cream for use with Chocolate Orange Brownies
- 1 cup double cream heavy cream
- 1 tablespoon sugar
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350 F/180 C/160 C Fan. Grease or line a 9" x 9" (23cm by 23cm) pan and set it aside.
- In a large microwave-safe bowl add in the butter and dark chocolate and microwave in 15 second bursts, stirring the mixture after each, until it's all melted.
- Add the sugar to the melted mixture. Stir until combined.
- Add the eggs, salt, orange zest, and vanilla extract into the bowl and stir until combined.
- Sift in the flour and cocoa powder, and add in the white chocolate chunks. Gently fold the ingredients together until they're combined, being careful to not over-mix them.
- Pour the batter into the pan and spread it evenly. Bake for 20-22 minutes or until you can slide a toothpick or knife into it and have it only come out with a few moist crumbs.
- Allow to fully cool once they're out of the oven before removing them from the tray. Enjoy.
How to make Chantilly Cream
- Add all the ingredients into a bowl and wisk until you get soft gentle peaks. This can be done by hand or using a mixer. (It's quicker with a mixer.)
- Serve immediately or keep in the refrigerator until required.
Other Additions to the cream
- You may wish to add a liqueur to the cream; grand marnier, cointreau or one that goes with the dish it is intended for.
- If you do not want to add alcohol then consider the flavoured syrups that you can buy to add to coffee.
- A tablespoon or either should be enough but taste and adjust accordingly.
Notes
Tips for Brownie success
How to get that crackly top This is achieved through combining sugar with melted chocolate and butter whilst it is still warm. Do not over mix the brownie mixture The task is to mix everything until it is just mixed in, so that no flour pockets remain. If you over beat or over-mix the batter it will become more cake-like. This will still be wonderful but may not be as fudgy as you’d hoped for. Do not over bake Set your oven timer as they only need 20 – 22 minutes to bake. Judging ‘doneness’ – you want to be able to slide a knife or toothpick into the brownies and only see a few moist crumbs. You are not looking for a clean knife or toothpick. Allow the brownies to cool gently for about ten minutes. They will continue to cook in the tin a little bit more. Use baking parchment Lining the baking tin will make it easier to get the brownies out of the pan after their initial ten minutes cooling. They’re still a little fragile at this point so it will really help you get them onto the cooling rack successfully.Nutrition
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Friends and family will be grateful if you do!
Notes: updated with new pictures 11th December 2021
Wow – just made the with my 11 year old daughter. Super easy to make and delicious too easy. The only challenge is having just one of them to eat!
I love this flavor combination, especially around the holidays! Yum!
Thank you.