Chocolate Orange Brownies
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These chocolate orange brownies are fudgy, rich and utterly delicious and made with a wonderful mix of dark chocolate, orange zest, and chocolate orange chunks. They are easy to bake, and create that wonderful brownie texture with a deep flavour and citrus finish, with a crinkly top.
I have made this recipe many times now as it’s a personal favourite, and they have that ideal brownie texture. The dark chocolate base creates a better texture, more delicious flavour, and a more reliably fudgy finish to the bake.
Notes from The Patisserie
The delicious texture and moistness of a brownie is heaven in a bite, and with the addition of the chocolate orange, these are utter perfection in my opinion. I make these in the same way as the majority of my other brownie recipes.
I live in the UK, which means we have easy access to a brand call Terry’s chocolate orange, and it’s just incredible. It has the perfect balance of the orange oil flavour with the milk chocolate, and works as a dream in these brownies.
If you don’t live in the UK, there are alternatives that you could use to bake with instead. My first suggestion would be to use basic milk chocolate chunks, and add the zest of an extra orange, or use a strong orange based flavour extract over all.
After melting the chocolate and butter together, everything happens in one bowl. The brownies are packed full of flavour, because adding orange zest as well as chunks of Terry’s chocolate orange, add’s a genuine zesty hit that satisfies the taste buds.
This recipe is so similar to my classic triple chocolate brownies, just with a couple of alterations to suit the terry’s chocolate orange brownie theme, is ideal for getting ahead.
Updates to the recipe January 2026
After originally publishing this recipe in 2015, the recipe has evolved over time due to ingredient changes and more modern baking ideas for a better bake and consistency
I you are using Terry’s chocolate orange in the base like me, I recommend using 150g of Terry’s chocolate orange. The product has changed weight throughout the years, so if you find you are slightly short, simply top it up with extra dark chocolate instead
I have updated the dry quantities a little (35g cocoa powder = 50g cocoa powder) and (85g plain flour = 100g plain flour) as I prefer this version. If you liked it before, you can use the smaller quantities. The bake timings and methods remain the same.
Ingredient notes & tips
Dark chocolate is something that some bakers are a little afraid of as you don’t all necessarily love the bitter flavour that it can create. By the time you marry it with the rest of the ingredients, it doesn’t taste bitter at all. I would always recommend the 70% or higher cocoa content. I use supermarket own dark chocolate where possible, or bakers chocolate, not a brand
The Terry’s adds the orange flavour naturally with the chunks throughout the brownie mixture, as well as a little in the base brownie. If you are unlucky and you can’t buy Terry’s where you are, that is totally fine – you can use any chocolate orange based chocolate, or you can use a milk chocolate, and add in extra orange zest or orange oils.
I find the natural flavour of the orange zest best, but a valencian orange extract is my favourite alternative – they have strength, without too much acidity – it wonderfully balances with the sweetness of the brownie.
As you can see from the images, these are the fudgiest and most glorious things on the planet. You want to bake the brownies, ideally in the correct size tin like mine for the baking times/temperatures, and bake until there is a small wobble in the middle.
The wobble doesn’t meant that the brownies are underbaked, but you may think it. The entire tray shouldn’t wobble, this might mean it needs a bit longer, but once that smaller central area wobbles, let the tray cool fully and then set the brownies in the fridge. This will firm up the chocolate and butter again, and create that fudge texture.
How to get a shiny and crinkly top
The method of whipping the eggs and sugar until pale, doubled in volume and mousse like helps create that delicate top layer that people love. I tend to use my stand mixer when whipping the eggs and sugar (I find light brown soft sugar creates a wonderful flavour, as well as the natural molasses helping the top of the brownie) because it just makes it quicker.
You can whip the eggs and sugar by hand, with a balloon whisk, and it will totally work – you just need to stick at it. When you lift the whisk out of the bowl, the mixture should leave a trail for at least one full second before melting into the bowl.
How to make chocolate orange brownies
Full instructions on how to make the chocolate orange brownies can be found in the recipe card below
Starting off with a base of dark chocolate that contains at last 70% cocoa, and some chocolate orange chocolate (I use Terry’s chocolate orange – if you don’t have this, you can use a total of 200g of dark chocolate instead) and you melt with butter. A block butter creates richness, but a baking spread also works.
The texture of the eggs and sugar without whipping is quite thick, and whilst a lot of brownie recipes use this method, the air that you create by mixing them together for a few minutes creates the crinkly top you all adore on the top of a brownie.
Folding in the dry ingredients helps maintain that texture, you can sift the dry ingredients if you are worried they are lumpy, and then also add in the orange zest. I like to use a finely grated zest for better distribution, but chunky bits of zest also works.
Baking in a 9″ square tin creates the best bake and size of piece for me – and the timing is designed for this size tin. I always recommend cooling the brownies fully, and then setting the tray in the fridge for a few hours before slicing for the perfect portion.
FAQs
Yes, you certainly can. I like to use 1-2 large oranges, and would recommend 1-2 tsp of high strength orange extract to replace it
Generally, I would say no. I would recommend using at least 150g of 70% dark chocolate in the base for the fudgy texture.
Brownies that turn out cakey generally are over baked. Ovens can vary in time/temp, even if you think they are on the correct setting, so you likely just need to bake for less time.
Bake the brownies until there is a small wobble in the middle (the skewer test does not work because of the chocolate content) and then let it cool fully. Set in the fridge for firmness.
Yes, you definitely can! They freeze very well, in an airtight container, for 3+ months.
Generally I wouldn’t recommend using all milk chocolate as the cocoa content is too low. This can sometimes cause texture and bake problems.
Definitely! The brownies have a wonderful base if you don’t want to have any chunks of chocolate throughout – the texture is lovely, smooth and fudgy.
Chocolate Orange Brownie Recipe
Ingredients
- 150 g dark chocolate (70% cocoa content or higher)
- 150 g Terry's chocolate orange (or other brand)
- 200 g unsalted butter (or baking spread)
- 4 medium eggs (or 3 large)
- 275 g sugar (light brown or caster)
- 100 g plain flour
- 50 g cocoa powder
- Zest of 1-2 oranges (or 1-2tsp orange extract)
- 300 g chopped chocolate orange (I used Terry's)
Instructions
- Preheat the your oven to 180ºc/160ºc fan and line a 9″ square baking tray with parchment paper.
- Melt together the butter, dark chocolate and chocolate orange in a heatproof bowl over a pan of boiling water, on the microwave for 1-2 minutes until melted.
- Leave to the side to cool to room temperature
- Whisk together the eggs and sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume
- When whisked, pour the cooled chocolate mix over eggs and fold together carefully, making sure to not knock out the air
- Once completely combined, add the cocoa powder and plain flour on top of the chocolate mix (sift if lumpy), add the orange zest, and then fold together again
- Once combined well, fold through the chocolate orange chunks and pour into the prepared tin
- Bake in the oven for 25-30+ minutes, until there is a small wobble in the middle of the tin and the edges of the brownie have set
- Once baked, leave to cool in the tin completely. Set the brownies in the fridge for a couple of hours for best results.
Notes
- These brownies last for 4-7 days, at room temperature, or in the fridge.
- You can freeze these brownies for 3+ months
- I use this 9″ square tin in my traybake recipes
Storage and freezing
These brownies last for 4-7 days, at room temperature, or in the fridge. If you like them cold and fudgy like me, I keep them in the fridge. They also freeze very well for 3+ months
Related recipes
It’s not secret that I adore chocolate orange – I already have oodles of other chocolate orange recipes on my blog, so I think that says it all really… One of my first recipes to get seriously popular was my chocolate orange cookies, which are amazing by the way, like I have no joke made them over 50 times.
Also love this flavour combination?! I have other delicious recipes such as my no-bake chocolate orange cheesecake, my chocolate orange drip cake and even my six-ingredient no-bake chocolate orange tart.
Could I use a 20x20x7.5 tin x
Ideally for best results you use a 9″ square, because the smaller tin means you risk the middle being under baked. x
Hi Jane! If I dont have an electric whisk, am I ok to use an electric beater or am I best whisking by hand? Thank you!
If the mixer has anything that can help you whisk, it will be fine to use! Without you will want to whisk by hands, but it can take a long time! X
Fantastic! I’m a Novice bake but have made these a few times and they are fantastic!
What size of baking tin do you use? I’m NEW to baking.
Always mentioned on the recipe – this is a 9″ square.
Can you freeze your brownie tecipes?
Yes you can!
Hi, what do you generally use when making brownies of any sort, butter or stork?
You can use either for brownies! x
Lovely recipe. I followed your triple chocolate brownie recipe and they were heavenly
In this recipe
Can I use 75gms dark brown sugar and rest normal white granulated Sugar?
The white sugar i use is quite tiny .
Thanks for your blog. I love it
Yes you can! x
How much Would I times the recipe by to make it in a bigger tin? Say 26cm tin? Thankyou
I think about 1/3 more.
Tried this today. It looks and tastes divine. I substituted butter with olive oil (I am not vegan nor vegetarian, prefers olive oil over butter) as I do with most of my baking. Still tastes amazing. Thank you ☺️
Made these bad boys today to take to work to celebrate my 50th birthday so thought I would try them just to make sure I’m not going to poison anyone and wish I hadn’t. They taste like heaven and even though very rich I’m on my 2nd slice. Thank you Jane can’t wait to try the malteser one!!! 🤗🤗🍪☕
I’ve tried these twice now and come out inedible! I’ve made your toblerone brownies before which came out amazing so this recipe is the same apart from the chocolate. When it’s in the oven there is a burning smell like the orange oil is just burning and it’s not been cooked yet! Any tips or ideas to why this is happening?
I’m desperate to make these correctly!
What base chocolate are you use? Such as what dark chocolate are you using? The process and such is the exact same, so it may be that the cocoa content is too low? x
I used the Dr. Oetker Extra Dark Chocolate which is 72% this time. I took them out the oven and this time wasn’t completely inedible but the orange did taste a bit burnt. Perhaps the oven was too hot, I had it on 180 maybe I should of done 160!
Yeah I would recommend the lower temp xx
I made these yesterday. I was a bit sceptical with using gluten free flour that they would to dry or a funny texture but you wouldn’t know the difference, they’re so gooey and fudgey!
(P.s coeliac friend eats choc orange as it’s a may contain)
Thank you for your advice and for yet another smashing recipe! 🙂
I have tried soooo many other chocolate brownie recipes which claim that you will be left with fugdy brownies and they just always end up like cake. These brownies turned out absolutely perfectly, they are fudgy and taste amazing. They’re even fudgier after I left them to cool overnight in the fridge! Thank you so much for the recipe.
I’ve just made these brownies – they taste amazing but when they cool the middle sinks! Do you know why this happens or what I can do to stop it from happening?
This can be because of a few things such as the mixing process (usually over mixed, or not carefully enough mixed), or even the oven!
Hi Jane, love your recipes with your toblerone brownies being one of my fave however I followed your recipe down to the t but found it too taste quite bitter not really have the sweetness a usual brownie would have I used 70% dark choc and dark cocoa powder. Please let me know where you think I went wrong?!
The recipes are very very similar apart from the switch between terry’s and toblerone so it could be your personal taste? I always recommend to use dark chocolate that is at least 70% cocoa and I use 100% cocoa powder but find it is still quite sweet – did you use a different chocolate compared to last time?
Hi jane what size tin do you recommend?
9″ square – tins are always mentioned in the method xx
One more question.. when melting the dark chocolate and Terry’s choc orange is it ok if the Terry’s is the milk one
Yes so the dark chocolate needs to be normal dark chocolate ideally about 70% cocoa, but the terry’s can be dark or milk!