These chocolate orange brownies are super soft and fudgy with a hint of orange flavour throughout, just like a Terry’s Chocolate Orange. They freeze well too!
Regular readers of this blog will attest that I have a bit of a thing for any dessert falling under the descriptive umbrella “chocolate orange”. e have featured recipes for chocolate orange cheesecake, chocolate orange trifle, chocolate orange truffles, chocolate orange bread pudding…and the list goes on.
I was thinking today that brownie sundaes would be a nice surprise for the kids on the last day of their Thanksgiving school break. I was hit with the inspiration of a Chocolate Orange Brownie to form the base of the sundaes. It really is a just a slight variation on my regular brownie recipe but one that makes a big difference.
I know there are plenty of chocolate-orange lovers out there, so be sure to give this one a try. If you dare, whip up a batch of homemade hot fudge sauce and sample them in a decadent chocolate orange sundae!
Be sure to try our Quick and Easy Hot Fudge Sauce recipe!
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If you like these Chocolate Orange Brownies, be sure to try our Orange Chocolate Banana Bread with White Chocolate Chunks!
- 3/4 cup all-purpose flour
- 2 tablespoon cocoa powder
- 1/4 teaspoon salt
- 1/2 cup butter
- 5 squares unsweetened chocolate
- 3/4 c up granulated sugar
- ¼ cup light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup semisweet chocolate chips
- zest of one large orange finely minced
Lightly grease and line a 9x9 baking pan with parchment paper.
Sift together flour, cocoa and salt.
Melt together butter and unsweetened chocolate over low heat. Remove from heat and cool to lukewarm.
Add eggs,vanilla and sugars. Stir very well until sugars are dissolved.
Gently fold in dry ingredients. Then fold in the zest of one large orange, finely grated and chopped
Pour batter into a 9 inch square baking pan that has been lightly greased and lined with parchment paper. Sprinkle the top of the batter with the chocolate chips.
Bake for about a half hour at 350 degrees F or until the surface of the center of the brownies appears dry and firm. Toothpick test will not work for this recipe but it will tell you if the middle is still liquid. Do not over bake these brownies or they will be dry rather than moist and chewy.
Cut into squares when completely cool.
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