Chocolate Orange Brownies

Don’t be fooled by the crumbly surface, nice though it is, because it covers a juicy, oozy, chocolaty interior that is so, so yummy.  Tasty, moreish and decadent – definitely.

Makes: 16 – 20

Time: 50 minutes + cooling

Level: Easy

Equipment: 1 x 20cm/8” square tin


  • 150g (5oz) Orange flavour dark chocolate
  • 125g (4oz) unsalted butter, softened
  • 100g (3½oz) self-raising flour
  • pinch of salt
  • Zest from a large orange
  • 2 large eggs
  • 200g (7oz) light brown sugar
  • 1 tsp orange extract
  • 175g (6oz) dark chocolate chips
  • Second orange, cut into approx. 3mm slices


1. Preheat the oven to 180C / Fan 160C / 350F / gas 4. Grease and line the tin with baking parchment, leaving two sides above the sides of the tin.

2. Break the orange chocolate into pieces and melt with the butter, either in a bain-marie or in the micro-wave, using short blasts and stirring each time. Leave to cool.

3. Sift together the flour and salt and stir in the zest.

4. In a separate bowl, whisk the eggs with the sugar and orange extract, using an electric mixer on the fastest setting, until the mixture becomes light and mousse-like. Stir into the melted chocolate then add the sifted dry ingredients and the chocolate chips. Mix together well.

5. Pour the mixture into the prepared tin and smooth the surface. Cut each of the orange slices into halves or thirds and place these at regular intervals on the mixture so that each brownie will have a piece. *see below

6. Bake for 32 – 36 minutes. Check that it’s cooked by inserting a thin skewer. If it comes out slightly messy, but not wet, then it’s ready. There should be a little wobble in the middle of the tin.

7. Leave in the tin until they are cool and firm then remove and slice into the required number of pieces.

* Variations: A possible alternative that will avoid the orange segments sinking into the mixture during baking, is to add them after the baking, but use a paper towel to “blot” off as much juice as possible first.

Alternatively, if the top is a bit messy, carefully invert the whole brownie “slab” and coat the new top surface with melted chocolate. (The Bible tells us that “Love covers a multitude of sins”. Very true, but chocolate also covers a multitude of messy baking – and tastes good too.)

Click this link for more tasty traybake recipes. Two of my special favourites that I’m sure you’ll love too are these: Coffee and Walnut Blondies and Strawberry Millionaires Shortbread.

Please have a look at my site for lots of other great sweet and savoury recipes. If you’d like to make a comment or ask a question please do, via the contact page.

Happy baking,