Simple Chocolate Orange Brownies
Quick and Easy Simple Chocolate Orange Brownies. A rich Chocolate Brownie with a hint of orange. No need for frosting, perfect with a light dusting of Powdered Sugar.
Happy Chocolate Brownie Day everyone!
I am going to be brutally honest here and say Brownies are not my favourite Sweet Dessert. I don’t like that stick to the roof of your mouth texture, even if they are full of chocolate!
But I can’t say that for my kids. They are always asking if I would please make Brownies.
Well I try, I really do. But it just seems that I bake them too long, I just can’t seem to pull them out of the oven at that perfect moment!
So needless to say when our monthly Food Blogger group decided on Brownie Day for December, my daughter was thrilled (“finally” was her response) but I was worried.
This recipe for Chocolate Orange Brownies was an old one of my mothers’. I ended up making it a few times to get it just right.
How to make Cake or Fudgy Brownies
Fudgy brownies are made with more fat (chocolate and butter) than flour. Cake brownies have more flour, and baking powder is included in the recipe.
Although the amount of sugar and eggs does not change for either type of Brownie.
How long to Bake Brownies
For cake brownies, you should remove them from the oven just when they are beginning to pull away from the sides of the pan, or use a toothpick to check for doneness, it should come out clean.
If you want fudgy brownies, make sure to bake them within the time given in the recipe.
I would call this a more cake like Brownie then fudgy, it turned out moist with just a hint of orange, if you like a stronger taste of orange than just add more zest.
More Delicious Brownie Recipes
- Seven Layer Brownie Cheesecake Parfait
- La Torta Tenerina / Italian Brownie Cake
- Fudgy Marshmallow Brownie Cake
A dusting of powdered sugar were really all that they needed. I hope you enjoy them as much as my daughter did!
Simple Chocolate Orange Brownies
Ingredients
- 1 1/2 ounces dark chocolate (50 or 60%) (unsweetened)
- 3 tablespoons butter (salted)
- 1 cup sugar
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla
- 1 pinch salt
- 3/4 cup flour
- 1/4 cup unsweetened cocoa
- 1 teaspoon baking powder
- 1 tablespoon orange zest
Instructions
- Pre-heat oven to 350F (180C), butter an 8×8 inch (20 x 20cm) square pan, then line the pan with parchment paper and lightly butter the parchment paper again.
- In a small bowl over a pot with boiling water (make sure the water does not touch the bottom of the bowl), melt the chocolate and butter (stir gently until melted and smooth) set aside to cool.
- In a large bowl add the sugar, eggs, milk, vanilla and the salt and beat on medium speed for 5-7 minutes or until thickened and pale. Then add the melted cooled chocolate and beat 30 seconds, then sift the flour, cocoa and baking powder directly into the bowl and zest, fold gently to combine.
- Pour into prepared pan and bake 30-35 minutes or until it begins to pull away from the edges. Let cool and dust with powdered/icing sugar if desired. Enjoy!
Nutrition
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yes I did make this recipe, however, it was very tasty, but very dry for my liking
Hi Gina, if it was too dry then you baked it too long. Brownies definitely aren’t dry. Take care!
I love these for the fact they are cakeier. this is the second time that I have made them and they were perfect every time.
Hi Mel, thanks so much, so glad you like them. Take care and have a great week!
Should I add more salt if using unsalted butter?
Thanks.
Hi Lo, yes use 2 pinches of salt, it isn’t that much butter so that should be fine. I hope you enjoy it. Take care!
Rosemary, Thank you for another great recipe. Brownies were a hit. I especially like that they were more cakey and not super sweet. I will be making these often. Thanks again. Doreen
Hi Doreen, thanks so much, glad they were a hit. Take care and have a great week!
Instead of zest as I have a citrus allergy, I used the juice from 4 clementines (less effect on me)
My brownies didn’t come out moist.I baked them for 23 mins.Was it lack of dark chocolate or orange or should I extend the baking time?
Hi Sulekha, you could add more orange, but I think they may be more of a cake Brownie then the fudgie one you are looking for. This one might be more to your liking. https://anitalianinmykitchen.com/brownies/
With baking it for 30-35 mins,will I get a goey texture?
Hi Sulekha, I think if you want a gooey texture you should go about 25 minutes.
Why is dark chocolate used?
Hi Sulekha, I use dark chocolate because it is better for you and we prefer it. Plus it tastes better with orange. Also it isn’t as sweet, so the brownies aren’t overly sweet either. You can use milk if you prefer.
Hi
I was wondering if I could make this recipe with out the chocolate as I don’t have any at home. Thanks!
Hi Kayla, actually you could, just replace the cocoa with flour. Let me know how it goes.
Not sure about which chocolate to use..70%??
Thanks
Hi L, I usually use 50 or 60%, 70% might be a bit too bitter.
OMG ! I just made today. It was so soft inside and even not crazy sweet like US recipe at all ! So delicate texture ! That’s amazing. Thank you so much . Definitely I’m going to make repeating with this recipe !!
Hi Yuri, thanks, yes I have gotten use to desserts that aren’t too sweet anymore. Glad you like the Brownies. Have a great Sunday.