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Chocolate Orange Brownies Recipe

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4.4 from 4 reviews

These Chocolate Orange Brownies combine rich dark chocolate with a burst of fresh orange flavor, resulting in fudgy, decadent squares with a crackly, shiny top. Perfectly moist and packed with mini chocolate chips, they are an irresistible treat for any chocolate lover looking for a citrus twist.

Ingredients

Chocolate Mixture

  • 8 oz dark chocolate, chopped
  • 4 oz unsalted butter (1/2 cup), cubed
  • 5.6 oz brown sugar (3/4 cup), packed
  • 1 tsp vanilla extract
  • 1 TBSP orange juice
  • Zest of 1 orange (about 2 TBSP)
  • 2 large eggs, cold

Dry Ingredients

  • 0.75 oz unsweetened cocoa powder (1/4 cup)
  • 1.12 oz all-purpose flour (1/4 cup)
  • 1/4 tsp salt

Add-ins

  • 3 oz mini chocolate chips (1/2 cup)

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (176°C). Line an 8-inch square baking dish with aluminum foil or parchment paper, and lightly spray the bottom and sides with nonstick cooking spray to prevent sticking.
  2. Melt chocolate and butter: Combine chopped dark chocolate and cubed unsalted butter in a large microwave-safe bowl. Heat in the microwave for 30 seconds, stir well, and repeat heating in 30-second intervals until fully melted and smooth. Let cool until barely warm to the touch.
  3. Mix eggs and sugar: In a separate bowl, whisk together the cold eggs and packed brown sugar until well combined.
  4. Combine egg mixture with chocolate: Pour about half of the egg and sugar mixture into the melted chocolate bowl and whisk thoroughly. Then add the remaining egg mixture and whisk again. Continue whisking until the batter thickens and develops a pudding-like texture with a shiny appearance, which may take a minute or more. This step is crucial for a fudgy texture and crackly top.
  5. Add flavorings: Stir in vanilla extract, orange zest, and orange juice to infuse the batter with bright citrus notes.
  6. Sift and mix dry ingredients: Sift the cocoa powder, all-purpose flour, and salt over the chocolate mixture. Gently fold everything together using a rubber spatula until just combined.
  7. Fold in chocolate chips: Add the mini chocolate chips and stir until evenly distributed throughout the batter.
  8. Transfer and bake: Scrape the brownie batter into the prepared baking pan, smoothing the top evenly. Bake for approximately 35 minutes, or until the brownies are puffed and a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to maintain fudginess.
  9. Cool and serve: Allow the brownies to cool completely in the pan before removing. For cleaner cuts, chill the brownies briefly in the refrigerator. Cut into 16 squares and serve.

Notes

  • Ensure thorough whisking of the egg and chocolate mixture until it thickens for that signature shiny top and fudgy texture.
  • Using cold eggs helps achieve the right texture during mixing.
  • Chilling brownies before slicing creates cleaner edges and easier cutting.
  • Store brownies in an airtight container at room temperature for up to 4 days or refrigerated for up to a week.
  • Line your baking pan properly to make removal easy and prevent sticking.
  • Do not overbake to keep the brownies moist and fudgy.

Find it online: https://recipefeastful.com/chocolate-orange-brownies-recipe/