These chocolate orange brownies are thick, chewy, and brightened with a fresh hint of citrus that complements the deep chocolate flavor. They’re studded with chopped orange chocolate—Terry’s Chocolate Orange or your preferred orange chocolate—to push them over the edge. 
Chocolate and orange is a timeless dessert pairing for good reason. These brownies combine a fudgy, nearly gooey texture with bright orange zest folded into the rich dark chocolate batter. Chunks of orange chocolate provide pockets of melty sweetness and accentuate the citrus note, making every bite irresistible.
Making Chocolate Orange Brownies
Below you’ll find tips and step-by-step instructions. If you’re an experienced brownie baker and already familiar with this recipe, skip ahead to the condensed version of the method below.
In this recipe the orange flavor comes from freshly grated orange zest rather than juice. During testing, orange juice diluted the batter and produced a cakier texture and a less pronounced orange flavor. Zest gives the most concentrated citrus aroma without adding excess liquid.
- Preheat the oven to 350°F (180°C) and line an 8×8 inch (20×20 cm) pan with parchment, leaving an overhang for easy removal. For convection ovens reduce the temperature to 325°F (170°C). Optionally grease the pan lightly before lining so the parchment stays in place when you spread the batter.
- In a small bowl whisk together 1/2 cup (63 g) all-purpose flour, 1/4 cup (22 g) cocoa powder, 1 tablespoon cornstarch (cornflour) and 1/4 teaspoon salt. Cornstarch helps create those desirable shiny, crinkly tops. Dutch-process cocoa works well for a richer chocolate flavor.
- In a separate large bowl gently melt 1/2 cup (112 g) unsalted butter and 6 ounces (180 g) dark chocolate together. Use 45-second bursts in the microwave on medium power, stirring between intervals, or melt in a double boiler over simmering water. Melt slowly to avoid burning or seizing the chocolate.
- Let the chocolate-butter mixture cool slightly (warm is fine), then whisk in 1 cup (200 g) granulated sugar, 2 large eggs, 1 additional egg yolk, 1 tablespoon orange zest and 1 teaspoon vanilla extract. If you prefer a stronger orange note, increase the zest to 1 1/2 tablespoons.
- Sift the flour, cocoa and cornstarch into the chocolate mixture to remove lumps, then whisk until the batter is smooth and no dry streaks remain. Avoid using an electric mixer; over-mixing or incorporating excess air can lead to cakier brownies.
- Fold in 3/4 cup (about 120 g) chopped orange chocolate. This amount is slightly less than one whole Terry’s Chocolate Orange. To chop, trim the very thin end of each segment and cut each segment into 3–4 pieces so the chunks remain substantial.
- Spoon the batter into the prepared pan and smooth the top.
- Bake for about 30–35 minutes, or until the top looks set (it may crack slightly at the edges) and a toothpick inserted into the center comes out with a few moist crumbs. Baking time depends on your oven and how gooey you like the center.
Cooling: Wait at least 90 minutes before slicing to allow the brownies to set. I usually cool them for about 2 hours; they will still be slightly warm and wonderfully gooey if sliced earlier, but for clean, bakery-style slices wait until the pan is no longer warm. 
Pro tip: Use dark chocolate between 50–70% cocoa for the melted chocolate in the batter. Anything higher can taste too bitter and mask the orange. If you use 70% chocolate, consider upping the orange zest to 1 1/2 tablespoons. For the chopped orange chocolate folded into the batter, either milk or dark orange chocolate works—choose based on how sweet or intense you want the pockets of flavor.
These brownies are thick, fudgy, and offer a perfect balance of chocolate and orange. Let them cool fully for the best texture, then slice and enjoy. 
Chocolate Orange Brownies
Equipment
-
8×8 inch (20×20 cm) pan
Ingredients
- 1/2 cup all-purpose flour (63 grams)
- 1/4 cup cocoa powder (22 grams)
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams), cut into cubes
- 6 ounces (180 grams) dark chocolate, 50–70% cocoa, finely chopped
- 1 cup granulated sugar (200 grams)
- 2 large eggs
- 1 large egg yolk (in addition to the 2 eggs)
- 1 tablespoon orange zest (up to 1 1/2 tablespoons if desired)
- 1 teaspoon vanilla extract
- 3/4 cup chopped orange chocolate (about 120 grams)
Instructions
- Preheat the oven to 350°F (180°C) or 325°F (170°C) for convection. Line an 8×8 inch pan with parchment, leaving an overhang.
- Whisk together flour, cocoa, cornstarch and salt; set aside.
- Melt the butter and chopped chocolate together gently, either in the microwave in short bursts or over a double boiler. Stir until smooth.
- Let the mixture cool slightly, then whisk in sugar, eggs plus extra yolk, orange zest and vanilla until glossy and combined.
- Sift the dry ingredients into the chocolate mixture and whisk until smooth and free of streaks or clumps.
- Fold in the chopped orange chocolate gently with a spatula.
- Spoon batter into the prepared pan and smooth the surface.
- Bake about 28–33 minutes, or until a toothpick comes out with a few moist crumbs. If it returns wet batter, bake a little longer.
- Cool in the pan at least 90 minutes. For the cleanest slices, wait until the pan is no longer warm (around 3 hours). Use the parchment overhang to lift the brownies out, then slice on a cutting board.
Notes
- Eggs: Use 3 eggs total: 2 whole eggs plus the yolk of a third egg. Discard the extra white.
- Dark Chocolate: Choose chocolate between 50–70% cocoa. If you use 70%, consider increasing the zest to 1 1/2 tablespoons.
- Orange Chocolate: Milk or dark orange chocolate both work. When chopping segments, trim the thin edge and cut each segment into several pieces so you get chunky pockets in the brownies.
- Storage: Store cooled brownies in an airtight container at room temperature up to 3 days, or refrigerated up to 5 days. Freeze for up to 2 months and thaw in the fridge.
- Yields: Recipe makes about 12 large brownies; you can make 16 smaller pieces if preferred.
Nutrition
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