These orange chocolate brownies were inspired by the fact that I have been seeing this combination everywhere, from orange mochas to orange twirls. It got me thinking about baking with orange and chocolate and what treats I could come up with.
As you can probably tell by now, I love making brownies, and it is only right that I bring you a new recipe. After all they seem to be my most popular ones. So many of you loved my triple chocolate brownie recipe, and that is very similar to this. I swap out the vanilla essence for the Dr Oatker Valencian Orange Extract. That coupled with the addition of Terry’s chocolate orange instead of normal chocolate chunk, gives them that extra zesty flavour I craved when I first set out to bake them.
As I didn’t want this brownies to be too bitter, I opted for a dark chocolate with 54% cocoa solids. As always the chocolate quality makes a huge difference, which can be felt in every bite. I like to use Fine Cooks’ Dark Chocolate along with Aldi’s cocoa powder. I will admit when I first got this powder I was sceptical as it is only 99p, however it has surprised me and lived up to the Aldi quality standard I love.
These orange chocolate brownies are a delight, very gooey rather than cakey like my salted caramel ones.
Chocolate Orange Brownies
- 141 g Unsalted Butter Melted
- 207 g White Sugar
- 2 Eggs
- 1/2 tsp Orange Extract
- 115 g Dark Chocolate Melted
- 1/2 tsp Espresso Powder
- 100 g Plain Flour Sifted
- 25 g Cocoa Powder
- 1/2 tsp Salt
- 40 g Terry's Chocolate Orange Chopped up
- 2 tbsp Orange Zest
- Preheat the oven to 200degrees
- Grease and line a 9x9 inches baking tin and set aside
- Whisk the melted butter with the sugar until smooth
- Add in the eggs one by one, making sure to mix after each addition
- Whisk in the orange extract, coffee and meted chocolate until all incorporated
- Using a spoon stir in the flour, cocoa and salt into the mixture
- Fold in the Terry's chocolate chunks
- Bake for 35 minutes or until the top starts to crackle
- Garnish with the orange zest and let it cool into the tin for about 20 minutes before cutting