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One brownie contains the following: Calories (kcal) 213.2 %Calories from Fat 55.6 Fat (g) 13.2 Saturated Fat (g) 5.2 Cholesterol (mg) 45.3 Carbohydrates (g) 23.4 Dietary Fiber (g) 1.5 Total Sugars (g) 17.3 Net Carbs (g) 21.9 Protein (g) 2.5
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Chocolate Orange Brownies
I love a chocolate brownie any day of the week, but add some orange to that chocolate and it's next level! These Chocolate Orange Brownies are as gooey and fudgey as you would want from a brownie. Then I've added orange extract and Terry's Chocolate Orange pieces - both chopped up inside and segments on top.
These Chocolate Orange Brownies are gooey and delicious! The chocolate orange on top is extra yummy, I do love when chocolate is baked just a little bit, it almost makes it taste better!! They are a chocolate orange dream, and so easy to make too!
CHOCOLATE ORANGE BROWNIES
Where are my chocolate orange lovers? Every Christmas we buy a chocolate orange and eat a slice every single night as we read Christmas stories. The flavors of chocolate and orange go together so perfectly. These dark chocolate orange brownies are made with two kinds of chocolate — cocoa powder and real chocolate chunks. This makes them sinfully good. The citrus zest compliments the rich dark chocolate.
I recently picked up some orange olive oil and decided to experiment. I made my homemade Better than a Boyfriend Brownies with an orange twist. The plan was to deliver them to some friends. I made a 9 x 13 pan, covered them tightly in foil, and left to run errands. Big mistake. Ha!
The kids and hubby came home while I was gone and I started to receive texts from my kids saying, “what are those brownies? They are so good.” By the time I came home, two brownies remained. The next morning I had to whip up another batch to take to my girlfriends. This time I made sure the kids knew that these orange brownies were hands off! They are already begging for another batch of Chocolate Orange Brownies.
Can you use olive oil in brownies?
Absolutely! The results were incredible. Using olive oil in brownies creates a soft chewy texture. Did you know you can put olive oil in brownies? I have been so amazed at the versatility and how olive oil can transform my dessert recipes. You can even substitute olive oil for vegetable oil in brownies. These olive oil brownies are outstanding!
Fudgy Dark Chocolate Orange Brownies
Chewy, Fudgy Dark Chocolate Brownies with Orange Juice & Zest
These delectable chocolate orange brownies are perfectly fudgy and full of elegant flavor! Rich chocolaty goodness, an irresistible chewiness, and with a sweet, subtle hint of orange. Just a bit of orange juice and zest is all you need to add that orange flavor. Plus, some homemade prune puree for natural sweetness and added fudginess. I’ll show you how to make dark chocolate brownies with a fun, citrus twist!
I designed these chocolate orange brownies for my partner, Christian, who’s a huge fan of chocolate and orange. Personally, I’ve never gotten all that excited about the flavor combination, but in these dark chocolate brownies it just WORKED for me. The hint of citrus adds such a refreshing, tangy complement to the richness of the dark chocolate in these treats!
Most importantly, Christian loves a truly FUDGY brownie. So, I went all out to make this recipe as fudgy as possible for him. Turns out, there are 2 secrets to fudgy brownies:
- (1) Add some sticky sweetness—in this case, I used prune puree.
- (2) Optimize your bake time. So, if you love super fudgy brownies too, only bake this batch for 15 minutes! Or, for more cakey brownies, bake for around 19 minutes.
Finally, once your dark chocolate brownies have baked and cooled completely, finish them off with toppings. I recommend spreading on a scrumptious layer of melted chocolate, sprinkling additional orange zest, and some chocolate sprinkles for fun! Seriously, biting into these is like indulging in a gourmet treat (if I do say so myself). Give the recipe a try this holiday season and share the fudgy goodness with someone that you love!
Ingredient Substitution Notes:
- Flour: I made these chocolate orange brownies with all-purpose flour, but many alternatives can work. If preferred, you can use whole wheat, oat flour, or even a 1-to-1 gluten free flour.
- Orange Zest & Juice: Both are essential to infuse that subtle citrus flavor into these treats!
- Butter: In both the dark chocolate brownies and the chocolate layer, REAL butter is your best option. If desired, you can try substituting with coconut oil, but it will change the texture of your brownies and the chocolate topping.
- Eggs: Similarly, real eggs are best in this recipe, and I haven’t personally tried any egg substitutes in it.
- Prune Puree: It only takes a few minutes to make, but this adds some serious fudginess! And, its natural sweetness cuts down on the added sugars you need. I don’t recommend omitting this, but you’re welcome to experiment by replacing it with additional sugar.
- Sugar: Either brown sugar or coconut sugar will both work great in this recipe! Personally, I haven’t tried using regular granulated sugar but it will likely work—the flavor/texture may just be different.
- Dark Chocolate: Typically, I’m not that interested in dark chocolate, but its rich flavor is key to pair with the orange in this recipe! So, I definitely recommend making your chocolate layer with dark chocolate chips.
If you’re craving more festive brownie inspiration like this, check out my other Homemade Brownies & Blondies for the Holidays. Try my Mint Chocolate Brownies Recipe, or my Salted Caramel Blondies!
Paula Deen’s Orange Brownies
These Orange Brownies are a delicious recipe that was originally created by Paula Deen. Orange replaces chocolate in these bars that have a similar texture to brownies.
This Orange Brownies recipe (by Paula Deen) had been recommended to me. I was thinking… ‘ok, must be a nice chocolate brownie with a hint of orange.’ Then I got my hands on the recipe and discovered that it’s more of a cakey orange bar. It’s brownie-like in terms of texture, but it’s just not chocolate. (Kind of like those deceptively titled Butterfinger Brownies that I blogged about a while back).
The base is baked up (no boxed cake mix involved here), and then it’s poked all over with a fork or a skewer or anything of the pointy sort.
An orange-infused sweet glaze is drizzled over the top. It soaks into all of those holes that you created.
Let them set up a bit, and them cut them into delicious bites.
Orange zest and even orange extract are included within. If you like a dessert with a fresh orange flavor, these are excellent.
In true Paula Deen fashion, they contain 2 sticks of butter. But hey, it’s dessert- a once in a while treat. I’ve served these at many parties, and they are always a bit hit. To serve a small crowd, I would suggest making a platter with a few of these on it and a few Butterfinger Brownies too. You might just have people following you home.
If you’re looking for a few more orange sweet treats, I suggest you try my Iced Orange Cookies or these Chocolate Orange Cookies. Orange Cake, Cranberry Orange Shortbread Cookies, and Orange Pistachio Cookies are also delicious orange dessert recipes!
Chocolate Orange Brownies
These Chocolate Orange Browniesare so quick and easy to make. Piles of Terry's Chocolate Orange in a dense, fudgy brownie. SO delicious!
Cuisine Family Food, vegetarian
- 250 g Butter See Note 1
- 200 g 70% Dark chocolate See Note 2
- 100 g Milk chocolate See Note 2
- 300 g Soft light brown sugar
- 4 Eggs
- 175 g Plain flour
- Zest of an Orange See Note 3
- 2 Terry's Chocolate Oranges See Note 4
Line a baking tray with baking paper (I used a 25x25cm tin).
In a saucepan on a very low heat, melt the butter.
When it's starting to melt, add in the dark chocolate and milk chocolate and the sugar and stir until it's all melted together.
Once they are melted remove from the heat and leave to cool for 5-10 minutes.
Beat in each egg, one by one.
Chop 1 and a half of the Terry's Chocolate Oranges into large chunks and stir into the brownie batter.
Pour into your baking tin and top with the remaining Chocolate Orange segments.
Bake for 30 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!)
Note 1 - 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.
Note 2 - Chocolate
This recipe use a mixture of very dark chocolate and sweeter for a good balance of flavour. I wouldn't recommend only using milk chocolate as they just won't be dense/fudgy in the same way. A slightly difference ratio if you don't have enough of either will be fine though!
Note 3 - Orange Zest
You can substitute (or add in too) 1 tsp of Orange Extract or oil if you'd like to for added flavour.
Note 4 - Terry's Chocolate Oranges
These are the 157g regular size ones. If you can only get another size, just use about 300g worth. If you can't get Terry's Chocolate Oranges, you can substitute any other chocolate and add in Orange Extract as mentioned above.
- 225g butter
- 275g soft light brown sugar
- 200g dark chocolate
- Zest of 1 large orange
- Juice of ½ orange
- 4 eggs
- 1tsp pure vanilla extract
- Large pinch of salt
- 110g plain flour
- 30g cocoa powder
- 1tsp baking powder
- 110g white chocolate chips or chopped white chocolate
Recipes taken from My Favourite Recipes by Annabel Karmel (published by DK, £8.99)
Healthy Dark Chocolate Orange Brownies
You know those dark chocolate orange balls that you hit on the table to reveal a bunch of little slices? My mom used to love to bring those home during the holidays, and they are what inspired me to add some orange to these paleo, gluten-free and vegan fudgy dark chocolate brownies.
Dark Chocolate Orange Brownies
*Makes approximately 12 brownies.
This recipe is paleo-friendly, gluten-free and vegan (if using coconut oil instead of butter).
- 1 1/2 cup creamy Almond Butter
- 3 tbsp Butter (or Coconut Oil, to make it vegan)
- 6 tbsp Maple Syrup
- 1/4 cup Unsweetened Apple Sauce
- 1/4 cup Coconut Sugar
- 1/2 cup Almond Flour
- 6 tbsp Cocoa Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 3/4 cup Dark Chocolate Chips (optional)
- 1 tsp Vanilla Extract
- Zest of half an Orange
- Squeezed juice from 1 Orange
1. Preheat oven to 350F. Grease a 9 baking pan or a 12 cavity brownie pan.
2. Mix together almond flour, cocoa powder, baking soda, baking powder and salt.
3. In the microwave, warm almond butter and butter (or coconut oil) until melted. Add squeezed orange juice, maple syrup, applesauce, coconut sugar, and vanilla extract.
4. Add dry ingredients to wet ingredient mixture and stir well until combined.
5. Fold in dark chocolate chips and orange zest.
6. Pour batter into greased pan.
7. Bake at 350F for 15-20 minutes if using a 9 pan, or 10 minutes if using a brownie pan.
8. Let brownies cool for 20-30 minutes before cutting, garnish with additional orange zest if desired.
To make these orange brownies, you will need your classic brownie ingredients plus a few original ones.
For me, the only way to make a good, fudgey, chocolatey brownie is by using real Cooking Chocolate (and not Cacao Powder).
The Orange is the second key ingredient and is found in three ways in this dessert: fresh for the topping, juiced and zested for the brownie batter.
Here are the ingredients you will need to remake these Orange Chocolate Brownies (Scroll down to recipe card for all quantities):
- Dark Cooking Chocolate (preferably 70% Cacao at least like this Callebaut one)
- Unsalted Butter
- Brown Sugar
- Fresh Oranges
- Plain Flour
- Baking Powder
Chocolate orange brownie tart
Heat the oven to 180C/fan 160C/gas 4. Unravel the shortcrust pastry sheet and use to line a 20cm tart tin. Press into the sides of the tin and loosely cut around the edges, leaving a little overhanging. Line the pastry with a scrunched-up piece of baking parchment, and fill with raw rice or baking beans. Bake for 15 mins, remove the paper and bake for another 5-10 mins until dry.
While the pastry is cooking, put the butter and chocolate into a heatproof bowl set over a pan of just-simmering water and melt together, stirring often. When melted, remove from the heat and leave to cool slightly. Add a pinch of salt if your butter is unsalted.
Whisk together the eggs and sugars briefly in a bowl until combined, then stir in the melted chocolate and butter. Sieve over the flour and fold in until just combined. Stir in the orange juice and zest.
Trim the edges of the pastry tart with a serrated knife to neaten, and spoon the brownie mixture into the middle. Smooth over with the back of a spoon or spatula, and bake for a further 30-35 mins until the top forms a crust, and the filling is no longer wet but slightly wobbly.
Leave to cool for 15 mins before removing from the tin if serving warm, or serve at room temperature. Serve with a dollop of crème fraîche, and some more orange zest grated over. Keeps for 3 days in an airtight container.