Chocolate Orange Brownies - Easy & DELICIOUS!

Name: Chocolate Orange Brownies {Easy & Delicious!}
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 125 g Butter (See notes); 100 g 70% dark chocolate (See notes); 50 g Milk chocolate (See notes); 150g g Soft light brown sugar; 2 Eggs; 90 g Plain flour; Zest of an orange (See notes); 2 Terry's Chocolate Oranges (See notes)

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These Chocolate Orange Brownies are so quick and easy to make. What could be more mouthwatering than Terry’s Chocolate Orange in a dense, fudgy brownie? SO delicious!

A close up of chocolate orange brownies on a board.

Anyone who knows me at all knows how much I LOVE a dessert, treat or bake with the unmistakable flavour of Terry’s Chocolate Orange (see my long list below for the recipes).

The divine smell alone makes me nostalgic, with memories of opening that shiny wrapper at Christmas.

Well, we can now enjoy chocolate orange all year round, so these Chocolate Orange Brownies are perfect for all occasions.

Why you’ll love this Chocolate Orange Brownie recipe

⭐️ Prepared in under 10 minutes

⭐️ Classic chocolate orange flavour combo

⭐️ Perfectly fudgy, rich brownies every time

A board filled with Terry's Chocolate Orange brownies.

How we came up with this recipe

I made these as a bit of an experiment on my Instagram Stories and they 100% improved that rubbish day I was having.

I thought I’d share them here with you, because whose day cannot be improved by a Chocolate Orange Brownie?

They’re always part of my favourite Christmas recipes and baking, and after much experimenting, I decided to give the original recipe a little tweak so they’re even easier to perfect now.

Follow my tried-and-tested tips below to get the perfect gooey and chocolatey treats. Divine.

More Terry’s Chocolate Orange Treats

⭐️ Chocolate Orange Cheesecake {No Bake} ⭐️

⭐️ Slow Cooker Chocolate Orange Pudding ⭐️

⭐️ Chocolate Orange Cake ⭐️

⭐️ Chocolate Orange Fudge ⭐️

⭐️ Chocolate Orange Rocky Road ⭐️

Ingredients for Chocolate Orange Brownies

Butter – NOT margarine
Dark and milk chocolate – This recipe uses a mixture of very dark chocolate and milk chocolate for a good balance of flavour. I wouldn’t recommend only using milk chocolate as they won’t be dense/fudgy in the same way. A slightly different ratio if you don’t have enough of either will be fine though!
Soft light brown sugar
Eggs – I use medium free-range
Plain flour
Orange zest – You can substitute (or add in) 1 tsp of orange extract or oil for added flavour
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

How to make Chocolate Orange Brownies

Raw ingredients in a pan for chocolate orange brownies.

1. In a pan, melt the butter, then the chocolate and sugar. Stir well.

A pan filled with melted chocolate with an egg on top for step 2 in the recipe for Chocolate Orange Brownies.

2. Once melted, remove from the heat. After 10 minutes, beat in the eggs.

An orange being zested above a pan of melted chocolate for the recipe Terry's Chocolate Orange Brownies.

3. Stir in the flour, some chunks of chocolate orange and zest of orange.

A close up of an unbaked Chocolate Orange Brownie for step 4 in the recipe.

4. Pour into the tin, top with chocolate orange segments and bake for 20-25 minutes in a preheated oven at 180C.

Hint: Be VERY careful not to overbake and allow to cool completely before cutting up.

Substitutions

Orange zest – You can substitute (or add in) 1 tsp of orange extract or oil for added flavourT
Terry’s Chocolate Oranges – If you can’t get Terry’s Chocolate Oranges, you can substitute any other chocolate and add in orange extract as mentioned above

Storing

If you keep the Chocolate Orange Brownies in an airtight tin they will stay fresh for up to 5 days. There is no need to refrigerate them.

Can you freeze chocolate brownies?

Yes! I often make a double batch and freeze. After cutting them into portions, when they are completely cool, wrap in baking paper and freeze for up to 3 months.

Defrost at room temperature for a treat whenever you fancy.

Top tipS

Best type of tin to use

I use a square one like this one as it gives the right amount of depth.

Best kind of chocolate to use

I try to use my favourite Callebaut chocolate for this recipe. This chocolate is just amazing. It melts so well and really makes a difference to any recipe.

When you buy it in bulk (1kg bags at a time) from Amazon it works out to about the same price as supermarket chocolate. A good investment I think as it really does make SUCH a difference and is so easy to use.

Be careful not to overbake

Don’t overbake your brownies – cook until only just set.

Cool down

Be sure to let your Chocolate Orange Brownies cool down fully before cutting.

FAQs

Do I need to line my tin for making brownies?

Yes. I use baking parchment or baking paper for almost all of my bakes and cakes. It means no sticking, ever.

I buy this one in bulk from Amazon so I never run out and it’s also heaps cheaper that way. Not to be confused with greaseproof paper, which needs to be oiled first.

Do you have any other brownie recipes?

Yes – actually I have lots. Try my Peanut Butter Brownies, my Nutella Brownies, Creme Egg Brownies or Chocolate Brownies with Celebrations.

Or search my site for brownies and lots more will come up!

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

A board with squares of Chocolate Orange Brownie on.

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5 from 34 votes

Chocolate Orange Brownies {Easy & Delicious!}

By Sarah Rossi

These Chocolate Orange Brownies are so quick and easy to make. Piles of Terry's Chocolate Orange in a dense, fudgy brownie. SO delicious!

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: Squares

Ingredients

Instructions

Preheat the oven to 180c.
Line a baking tray with baking paper (I used a 25x25cm tin).
Melt the butter in a saucepan on a very low heat.
When it's starting to melt, add in the dark chocolate, milk chocolate and the sugar. Stir until it's all melted together.
Once melted, remove from the heat and leave to cool for 5-10 minutes.
Beat in each egg, one by one.
Stir in the flour.
Chop one-and-a-half of the Terry's Chocolate Oranges into large chunks and stir into the brownie batter, along with the orange zest.
Pour into your baking tin and top with the remaining Chocolate Orange segments.
Bake for 20-25 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!)

Notes

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.

Orange zest: You can substitute (or add in too) 1 tsp of orange extract or oil if you’d like to for added flavour.

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.

Be careful not to overbake: Don’t overbake your brownies – cook until only just set.

Cool down: Be sure to let your Chocolate Orange Brownies cool down fully before cutting.

Type of tin to use: I use a square one like this one as it gives the right amount of depth.

Best kind of chocolate to use: I try to use my favourite Callebaut chocolate for this recipe. This chocolate is just amazing. This recipe use a mixture of very dark chocolate and milk chocolate for a good balance of flavour. I wouldn’t recommend only using milk chocolate as they won’t be dense/fudgy in the same way. A slightly different ratio if you don’t have enough of either will be fine though!

Line your tin: I use baking parchment or baking paper for almost all of my bakes and cakes. It means no sticking, ever.

Nutrition

Calories: 237kcalCarbohydrates: 25gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 50mgSodium: 86mgPotassium: 117mgFiber: 1gSugar: 17gVitamin A: 313IUCalcium: 30mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: Family Food, vegetarian

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