Chocolate Orange Brownies

In America I remember only getting a Chocolate Orange at Christmas time. You couldn't get one any other time of year. 

When I moved to Great Britain and saw they had chocolate oranges out in the middle of summer I was appalled!! It was pure blasphemy! 

They were for Christmas like Cadbury Creme Eggs are for Easter. I was not impressed, obviously. Even though I have resisted buying them out of season, occasionally I will be given one for my birthday.

These were super smushy and delicious. My husband took a tin to work with him and they were gone quick as you like. Then I gave a few to friends and they all text to say how good they were!

This recipe is so adaptable. So, many different chocolates you could put in it to make your own flavor. I might have to use Green & Blacks burnt toffee with smashed toffee pieces….I think I may be on to something good here! 

How better to honour the chocolate orange at Christmas then with Chocolate Orange Brownies!

Chocolate Orange Brownies:

185g (6 ½ oz) unsalted butter
185 (6 ½ oz) Dark Chocolate Orange (1 Terry’s orange is 175g)
85g (3oz) plain flour
40g (1 ¼ oz) pure cocoa powder
50g (2oz) white chocolate
50g (2oz) Milk Chocolate Orange
3 large eggs
275g (9 ½ oz) golden caster sugar

Pre-heat oven 170C/325F/gas mark 3
Grease a brownie pan or regular square tin (22cm/81/2in) with butter and line with baking paper.
Cut the butter into cubes and melt with dark chocolate. Again there are different ways to do this. I use a glass bowl set over a pan of simmering water. You can use the microwave just set it for 30 seconds then stir and repeat until melted.
Measure out your flour and cocoa into a bowl. Sieve if you must or whisk gently together.
Chop up your chocolate if you need to or if you bought buttons/chips/morsels/chunks then you’re already set!
Beat the eggs and sugar together at max speed until the mixture becomes really pale and almost doubled in size.
Poor the cooled chocolate mixture over the eggy mousse, and gently fold in.
Add the flour/cocoa mixture and fold in with a large metal spoon.
Last but not least stir in your chopped chocolate.
Pour into prepared tin
Bake for 25 minutes. You can tell they are done when the top is cracked and crunchy but the middle is fudgy.
Leave in tin until completely cooled. Then cut ‘em up! I used a fancy Wilton cookie/bar cutter that makes hearts!

fun reindeer sticker off my orange

note: I added 50g of white chocolate chips but really you could add 100g milk chocolate orange. For a while Terry’s did a white chocolate orange, but I didn't see one anywhere. This recipe is based off of Eric Lanlard’s Double Chocolate Pecan Brownies recipe from Home Bake. If you have an amazing brownie recipe you’d like to share with me I’d love to have it!


  1. OOOh, I bet these were 'scrummy' -- a positive description it took me several moments to understand when I first heard it!

  2. These look amazingly decadent. I think I know what I'll be baking next... And maybe a second patch using After 8 mints...

  3. Crumpets: It took me a while to understand that one too! :0)

    Clumsy: I've missed you!! I hope you get a bigger kithen soon! Let us know how it goes if you try them with different things! xx

  4. These sound absolutely scrumptious and look so cute cut into hearts too.


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