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.
Hi Jane,
These Brownies are super delicious & I make them for lots of people.
I am just wondering with these & the Triple Chocolate, Rolo & other Brownies if golden caster sugar can be used instead of white caster sugar which is more processed?
Also when you have time please can you devise an easy Lasagna, Moussaka & Shepherds Pie recipe.
Thank you
Ann
Yes absolutely you can, and all are on my to do list! Enjoy! x
Hi, I’m confused about the recipe where is mentions 150g Terrys and then 300g of Terrys chopped. Does this mean add in 150g of normal Terrys segments and then 300g of Terrys chopped, so 450g total?
Hiya! As per the recipe, the 150g gets melted down in step 2, whilst the 300g chopped gets added to the mix! Hope this helps! x
How long should I bake these but in a 9×12 inch tin? Still want gooey centres! Xx
I also would like to know this as I want to make a double batch
Would it be okay to use dark chocolate orange in place of the dark chocolate as I have one I need to use? I have milk ones too so can use those as per your recipe. Thank you
Hiya! You can, but you would need to increase the dark chocolate by around 100g as the Terry’s has a slightly lower content than regular dark chocolate! Hope this helps! x
I have a question it could be really stupid but why do you have to use dark chocolate for the batter and not milk.
I had never made a successful batch of brownies until I made these and wow 🤩 they not only turned out absolutely perfect consistency, they tasted out of this world delicious. Will definitely be repeating them 😋 Thanks Jane xx
Oh wow !! Amazing 20/10 x
Yayayy!! x
Made these last night and they were delish! Thank you!!
I love Terry’s chocolate orange so was very excited to make this brownie and it did not disappoint! Easily one of the favourite thing I’ve ever made! Amazing recipe.
Ahhh thank you so much, so glad you love it! Enjoyyy x
Hi, could this recipe be halved? If so how long would I bake them for? Thank you! X
Hi Jane ,
I made these brownies yesterday for my family – they were an absolute hit and tasted delicious .
I just have a couple things I’d like to ask you . The first thing is that when my brownies come out of the oven and have been cooling for a while the middle tends to sink ever so slightly . Could this be due to over whisking the eggs and sugar ? If not , what else could be causing this ?
Also , I found that the edges were a perfectly fine texture with fudge middles and more cakey edges , however the middle I find a little too gooey to the point where they are hard to hold . I noticed that in your triple Chocolate Brownies you use more dry ingredients ( flour and cocoa powder ) than in this one , despite this one having more chocolate. Could I add the same amount Of dry ingredients as your triple chocolate ones to make sure that these ones aren’t too gooey ?
Thank you 😊 💕
HIya! Sadly it sound like these were just slightly under baked! Hope this helps! x
help! i forgot to buy dark chocolate but i have 500g or terry’s chocolate. what do i do?
Hiya! I would recommend waiting until you are able to get the dark chocolate for the best bake! Hope this helps x
Hi Jane, I’ve made these so many times, as everyone that tries them adores them, but I seem to have one reoccurring problem, every time I bake them the middle is perfect and gooey but the the edges seem to go quite hard. I have tried reducing the time the brownie is in the oven for, but if i do this the middle is basically raw. Is there some thing I could be doing wrong?
Hiya! So glad you love the recipe! It may be worth reducing the temperature of your oven slightly and baking for a little longer, then setting in the fridge overnight. Hope this helps! x
Hi Jane
Could these be made with ‘free from chocolate’ as my friend who I want to make them for is lactose intolerant.
Best wishes, Karen
Hiya! Sadly I have not tested this myself – I would advise looking at my Vegan Brownie recipe instead! Hope this helps! x
Could you use white chocolate orange for the chocolate pieces please?
Hiya! Yes you can – sounds yummy! Enjoy! Team Jane x