Chocolate Orange Brownies

These chocolate orange brownies are thick and chewy with a delicious hint of citrus to complement the rich chocolate flavor. They're filled with chunks of Terry's chocolate orange - or your favorite orange chocolate - to really take them to the next level.

Course Dessert

Cuisine American, British

Keyword Chocolate Orange Brownies, Orange Brownies

Prep Time 20

Cook Time 30

Total Time 50

Servings large brownies

Calories 322kcal

Author Fiona Dowling

Equipment

8x8 inch (20x20 cm) pan

Ingredients

½ cup all-purpose flour (63 grams) AKA plain flour
¼ cup cocoa powder (22 grams)
1 tablespoon cornstarch AKA plain flour
¼ teaspoon salt
½ cup unsalted butter (112 grams) cut into cubes
6 ounces 50-70% dark chocolate (180 grams) finely chopped
1 cup granulated sugar (200 grams)
2 large eggs
1 large egg yolk in addition to the 2 large eggs
1 tablespoon orange zest feel free to use up to 1 ½ tablespoons
1 teaspoon vanilla extract
¾ cup chopped orange chocolate (about 120 grams) this is slightly less than an entire Terry's Chocolate Orange

Instructions

Preheat the oven to 350F (180C) degrees or 325F (170C) for a convection oven. Line an 8x8 inch (20x20 cm) pan with parchment paper, leaving an overhang around the edges.
Whisk together the flour, cocoa, cornstarch and salt in a small bowl. Set aside.
In a separate large bowl, melt together the butter and chopped chocolate. Melt in the microwave using 45-second intervals on medium power and stir between each interval. Alternatively, melt using a double boiler over low-medium heat so that the water in the saucepan is gently simmering. Ensure that the simmering water in the saucepan does not touch the bottom of the bowl with the chocolate and butter.
Once melted, let the chocolate and butter mixture sit for a few minutes so that it is not longer hot (warm is OK). Then whisk in the sugar, eggs plus additional egg yolk, orange zest and vanilla extract until the mixture is glossy and you no longer see pieces of egg (you will still see sugar granules).
Sift the dry ingredients into the butter and chocolate mixture. Then whisk tother until you no longer see streaks or clumps of dry ingredients in th emixture.
Gently fold in the chopped orange chocolate using a rubber spatula or wooden spoon.
Spoon the batter into the prepared pan and smooth the top.
Bake in the preheated oven for about 28-33 minutes, or until an inserted toothpick comes out with a few damp brownie crumbs. If it comes out with gooey brownie batter, the brownies aren't done baking yet.
Cool the brownies in the pan for at least 90 minutes. For clean cuts, leave them in the pan until it is not longer warm to the touch (about 3 hours). When ready to slice, lift the brownies out of the pan using the overhang of the parchment paper. Then place on a cutting board and slice.

Notes

Eggs: You will need 3 eggs in total for this recipe. You'll use 2 full eggs and only the egg yolk from the third egg. Discard the egg white of the third egg.
Dark Chocolate: Anything between 50-70% works well for this recipe. If using 70%, you may want to add a little more orange zest (up to 1 ½ tablespoons in total).
Orange Chocolate: I used a milk chocolate Terry's Chocolate Orange (I couldn't find the dark chocolate version in Australia). I cut each segment into about 3 pieces and cut off the very thin end of each segment so that the chocolate chunks were thicker.
Storage: Store baked and cooled brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Baked and cooled brownies can be frozen for up to 2 months. Then thaw in the fridge.
Nutrition: Details provided are an estimate only and based on 1 brownie, assuming the pan is sliced into 12 uniform brownies. You can likely get 16 brownies from this recipe.

Nutrition