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Chocolate Orange Brownies Recipe

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3.9 from 1 review

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 16 servings

Description

These Chocolate Orange Brownies combine rich cocoa with bright orange zest to create a luscious, flavorful dessert. The brownies feature a crinkly top and gooey center, enhanced by melted butter, dual sugars for moistness and texture, and semisweet chocolate chips for extra chocolate bursts. Perfectly baked to have a fudgy interior, these brownies are an indulgent treat with a zesty twist.

Ingredients

Wet Ingredients

  • 3/4 cup (158 g) butter, melted, (regular or dairy free)
  • 3/4 cup (150 g) light brown sugar
  • 1 cup (200 g) granulated sugar
  • 2 eggs
  • 1 Tablespoon vanilla extract
  • 2 Tablespoons orange zest

Dry Ingredients

  • 3/4 cup (64.5 g) cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup + 2 Tablespoons (79 g) all-purpose flour

Additional

  • ½ cup semisweet chocolate chips, or chopped chocolate, (regular or vegan)

Instructions

  1. Prepare the baking pan: Preheat the oven to 350°F and line an 8×8 inch square baking pan with parchment paper, allowing the paper to hang over the sides for easy removal of brownies later.
  2. Melt butter and mix with sugars: Melt the butter in the microwave or on the stovetop, then transfer to a medium bowl. Add the light brown sugar and granulated sugar, whisking together until the mixture becomes a paste that pulls cleanly from the sides of the bowl, creating a texture that helps form the crinkly top.
  3. Add eggs, vanilla, and orange zest: Incorporate the eggs and vanilla extract into the butter-sugar mixture, mixing well. Stir in the fresh orange zest to infuse the batter with citrus aroma.
  4. Combine dry ingredients: In the same bowl, add the cocoa powder, salt, and all-purpose flour. Whisk gently until just combined, about a minute, being careful not to overmix to keep the brownies tender.
  5. Mix in chocolate chips: Fold the semisweet chocolate chips or chopped chocolate into the batter evenly for pockets of melted chocolate in the final brownies.
  6. Pour batter and bake: Transfer the batter to the prepared pan, using a spatula to scrape out every bit. Bake for 28 to 40 minutes, starting to check at 28 minutes by inserting a toothpick in the center. The brownies should have a crinkly top and the toothpick should come out with a few moist crumbs but without wet batter to ensure fudginess without overbaking.
  7. Cool and serve: Allow the brownies to cool completely in the pan so they set properly. Once cooled, lift brownies out using the parchment paper and cut into 16 squares. Optionally, sprinkle additional orange zest on top before serving for extra fragrance and flavor.

Notes

  • Do not overbake the brownies to maintain a fudgy texture; remove when toothpick has moist crumbs.
  • Using parchment paper with overhanging edges makes it easier to lift brownies out of the pan cleanly.
  • Orange zest can be adjusted to taste for more or less citrus flavor.
  • You can substitute dairy butter with dairy-free butter for a vegan-friendly option.
  • To ensure even baking, use an 8×8 inch pan as recommended.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/chocolate-orange-brownies-recipe/