These chocolate orange brownies are rich, deeply fudgy, and finished with a bright citrus lift that keeps every bite tasting balanced rather than heavy. You get a crackly top, a soft centre, and little pockets of melted chocolate throughout. It’s an easy, reliable bake that suits beginners, and it comes together in one bowl once the chocolate is melted. Total time is about 1 hour 10 minutes, plus cooling for neat slices.
Ingredients
For the brownie batter
- 185g unsalted butter, diced
- 185g dark chocolate (around 70%), chopped
- 275g caster sugar
- 3 large eggs
- 1 large egg yolk
- 1 tsp vanilla extract
- Finely grated zest of 2 oranges
- 1 tbsp fresh orange juice
- 85g plain flour
- 40g cocoa powder
- Pinch of fine salt
- 100g dark chocolate chips or chunks
For the tin
- A little butter, for greasing
- Baking parchment, for lining
Optional orange glaze
- 100g icing sugar, sifted
- 1 to 2 tbsp fresh orange juice
- Extra orange zest, to finish
How to Make Chocolate Orange Brownies
- Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 20cm square tin with baking parchment, leaving a little overhang so you can lift the brownies out easily.
- Melt the chocolate and butter: Put the diced butter and chopped dark chocolate in a heatproof bowl set over a pan of barely simmering water (make sure the bowl does not touch the water). Stir until smooth, then take off the heat and let it cool for 5 minutes.
- Whisk the eggs and sugar: In a large bowl, whisk the caster sugar, eggs, and extra yolk for 1 to 2 minutes until the mixture looks glossier and slightly thickened. You do not need to whisk to ribbon stage, just enough to help with that papery top.
- Mix in chocolate and orange: Pour the melted chocolate mixture into the egg mixture and whisk until smooth. Stir in the vanilla extract, orange zest, and orange juice.
- Fold in the dry ingredients: Sift the flour and cocoa powder into the bowl, add a pinch of salt, then fold gently with a spatula until you can’t see any dry flour. Stop as soon as it’s combined to keep the texture fudgy.
- Add chocolate chips: Fold in the chocolate chips or chunks, then scrape the batter into the lined tin and level the top.
- Bake: Bake for 25 to 30 minutes. The edges should look set and slightly risen, and the centre should have a gentle wobble. A skewer should come out with moist crumbs rather than wet batter.
- Cool fully: Let the brownies cool completely in the tin. This is where the fudgy centre sets, so try not to rush it.
- Glaze and slice (optional): If using the glaze, mix the icing sugar with enough orange juice to make a thick, drizzle-able icing. Drizzle over the cooled brownies, scatter over a little extra zest, then slice into squares with a warm knife (wipe between cuts).
Tips
Why did my brownies turn out cakey?
Cakey brownies usually come from overbaking or overmixing once the flour goes in. Pull them from the oven while the centre still has a slight wobble, and fold the dry ingredients gently just until combined.
How do I get a shinier, crackly top?
Whisking the eggs and sugar until glossy helps, and using caster sugar makes a difference. Also, make sure your melted chocolate mixture has cooled slightly so it does not scramble the eggs.
How can I make the orange flavour stronger?
Use the zest of two oranges and add a little zest to the glaze as well. If you want an even bolder flavour, swap the 1 tbsp orange juice for 1 tsp orange extract, or use half juice and half extract.
Why are my brownies greasy in the middle?
This can happen if they are underbaked or sliced too soon. Let them cool completely, and for extra neatness chill the slab for 30 minutes before slicing.
Serving Suggestions
- A scoop of vanilla ice cream and a pinch of flaky salt
- Lightly whipped cream with extra orange zest
- Fresh berries on the side to cut through the richness
- A hot coffee or a mug of strong tea
Storage
Room temperature
Store in an airtight container for up to 4 days. If your kitchen is warm, keep them somewhere cool and out of direct sunlight.
Refrigerator
For a firmer, truffle-like texture, refrigerate in an airtight container for up to 7 days. Bring to room temperature for 15 minutes before serving if you prefer them softer.
Freezing
Freeze sliced squares for up to 3 months. Wrap each piece in baking parchment, then place in a freezer bag or container. Defrost at room temperature for 1 to 2 hours, or overnight in the fridge.
Nutrition
- Calories: 260 kcal
- Carbohydrates: 28g
- Protein: 4g
- Fat: 16g
- Saturated fat: 9g
- Sodium: 70mg
Nutrition values are estimates and will vary depending on the brands of ingredients used and portion size.
FAQs
What tin size is best for these chocolate orange brownies?
A 20cm (8-inch) square tin gives the ideal thickness: fudgy in the middle with set edges. If you use a larger tin, they will bake faster and come out thinner, so start checking 5 minutes earlier.
How do I know when brownies are done without overbaking them?
Look for set, slightly risen edges and a centre that still has a gentle wobble. A skewer should come out with moist crumbs, not wet batter. They will continue to set as they cool in the tin.
Can I use milk chocolate instead of dark chocolate?
You can, but the brownies will be much sweeter and softer because milk chocolate contains more sugar and milk solids. If you swap, consider reducing the caster sugar by 25–50g and keep the bake time the same.
Can I make these brownies ahead of time?
Yes. Brownies actually slice better the next day. Bake, cool completely, then store airtight at room temperature. Add the orange glaze just before serving for the neatest finish.
Why did my brownies sink in the middle?
A little dip is normal as brownies cool. A deep sink usually means they were underbaked or the oven temperature ran low. Next time, bake 3–5 minutes longer and use an oven thermometer if you have one.
Chocolate Orange Brownies
Course: DessertCuisine: BritishDifficulty: Easy16
squares20
minutes30
minutes70
minutes260
kcal50
minutesFudgy chocolate brownies with fresh orange zest, melty chocolate chunks, and an optional orange glaze for a bright, bakery-style finish.
Ingredients
185g unsalted butter, diced
185g dark chocolate (70%), chopped
275g caster sugar
3 large eggs
1 large egg yolk
1 tsp vanilla extract
Finely grated zest of 2 oranges
1 tbsp fresh orange juice
85g plain flour
40g cocoa powder
Pinch of fine salt
100g dark chocolate chips or chunks
Butter and baking parchment, for the tin
Directions
- Preheat the oven to 180°C (160°C fan). Grease and line a 20cm square tin with baking parchment.
- Melt the butter and chopped dark chocolate together gently, then cool for 5 minutes.
- Whisk the caster sugar, eggs, and egg yolk until glossy and slightly thickened.
- Pour in the melted chocolate mixture and whisk until smooth. Stir in vanilla, orange zest, and orange juice.
- Sift in the flour, cocoa powder, and salt, then fold until no dry streaks remain.
- Fold in the chocolate chips/chunks, then scrape into the tin and level the top.
- Bake for 25–30 minutes until set at the edges with a slight wobble in the centre.
- Cool completely in the tin, then lift out and slice with a warm knife.
- Optional: drizzle with a simple orange glaze once fully cool.
Notes
- For a fudgier centre, pull them at 25 minutes and let them set as they cool.
- Use unwaxed oranges if possible, or scrub well before zesting.
- For neat slices, chill the slab for 30 minutes before cutting.
