Chocolate Orange Brownies {Easy & Delicious!}

A board with squares of Chocolate Orange Brownie on.

5 from 35 votes

Chocolate Orange Brownies {Easy & Delicious!}

These Chocolate Orange Brownies are so quick and easy to make. Piles of Terry's Chocolate Orange in a dense, fudgy brownie. SO delicious!

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: Family Food, vegetarian

Servings: Squares

Author: Sarah Rossi

Ingredients

125 g Butter See notes
100 g 70% dark chocolate See notes
50 g Milk chocolate See notes
150g g Soft light brown sugar
2 Eggs
90 g Plain flour
Zest of an orange See notes
2 Terry's Chocolate Oranges See notes

Metric - Imperial

Instructions

Preheat the oven to 180c/350F.
Line a baking tray with baking paper (I used a 25x25cm tin).
Melt the butter in a saucepan on a very low heat.
When it's starting to melt, add in the dark chocolate, milk chocolate and the sugar. Stir until it's all melted together.
Once melted, remove from the heat and leave to cool for 5-10 minutes.
Beat in each egg, one by one.
Stir in the flour.
Chop one-and-a-half of the Terry's Chocolate Oranges into large chunks and stir into the brownie batter, along with the orange zest.
Pour into your baking tin and top with the remaining Chocolate Orange segments.
Bake for 20-25 minutes, or until the edges are just solid but the middle still has a little wobble. Don't overbake them!
Ovens do vary so don't be alarmed if you recipe takes that little bit longer. Brownies are better under-done than over.
Allow to cool COMPLETELY before cutting up (if you can bare it!)

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Notes

Butter: Please do use butter (not margarine) if you can help it, the taste and texture will be much better. If you have a dairy allergy or similar and need to substitute, it will work (obviously you'll need to change up the chocolate too) but you might need to adjust the cooking time a little depending on the consistency of the spread you use.

Orange zest: You can substitute (or add in too) 1 tsp of orange extract or oil if you'd like to for added flavour.

Terry's Chocolate Oranges: These are the 157g/5.5oz regular size ones. If you can only get another size, just use about 300g/10.5oz worth. If you can't get Terry's Chocolate Oranges, you can substitute any other chocolate and add in Orange Extract as mentioned above.

Be careful not to overbake: Don’t overbake your brownies - cook until only just set.

Cool down: Be sure to let your Chocolate Orange Brownies cool down fully before cutting.

Type of tin to use: I use a square one like this one as it gives the right amount of depth.

Best kind of chocolate to use: I try to use my favourite Callebaut chocolate for this recipe. This chocolate is just amazing. This recipe use a mixture of very dark chocolate and milk chocolate for a good balance of flavour. I wouldn’t recommend only using milk chocolate as they won’t be dense/fudgy in the same way. A slightly different ratio if you don’t have enough of either will be fine though!

Line your tin: I use baking parchment or baking paper for almost all of my bakes and cakes. It means no sticking, ever.

Nutrition