Best Chocolate Orange Brownies Recipes

CHOCOLATE ORANGE BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 24 x 20cm brownie tin with baking parchment. Put the butter, dark chocolate and orange zest in a non-stick saucepan and very gently melt over a low heat, stirring every now and then, until smooth - take care not to overheat it. Cool.
• Whisk the eggs and sugar together with an electric whisk until the mixture is pale, has doubled in volume and leaves a trail when the beaters are lifted. Gently stir into the cooled chocolate mixture. Sift over the flour and cocoa, stir in, then add the orange chocolate.
• Pour into the lined tin and bake for 35-40 mins. Cool in the tin, then cut into squares.

CHOCOLATE BROWNIES WITH ORANGE CREAM CHEESE FROSTING

Steps:

• Set oven rack in lower middle position; preheat to 325°F. Spray disposable aluminum baking pan with nonstick spray. Press 18x12-inch sheet aluminum foil over bottom and up long sides of pan, leaving overhang on each long side. Spray foil with nonstick spray. Whisk flour, baking powder, and salt in small bowl. Stir both chocolates and 10 tablespoons butter in medium saucepan over medium-low heat until melted and smooth; remove from heat. Whisk sugar and vanilla, then eggs into chocolate mixture. Whisk until glossy and smooth, about 1 minute. Add dry ingredients and whisk just to blend.
• Pour batter into prepared pan. Bake until tester inserted into center comes out with some moist crumbs attached, about 24 minutes. Cool completely in pan on rack.
• Using electric mixer, beat room temperature cream cheese and next 3 ingredients in medium bowl until smooth. Spread cream cheese frosting over brownies. Sprinkle nuts or coconut over. DO AHEAD Chocolate brownies can be made 1 day ahead. Cover and chill. Using foil overhang for handles, remove brownies from pan. Cut into 18 squares; serve cold or at room temperature.

DARK CHOCOLATE-ORANGE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking pan and line with parchment paper, leaving the paper hanging over on 2 opposite sides.
• Place semisweet chocolate and butter into a microwave-safe bowl. Melt chocolate in a microwave in 15-second intervals, stirring after each interval, 1 to 3 minutes.
• Beat brown sugar, eggs, and orange zest together using an electric mixer in a bowl until thick and fluffy. Fold in chocolate mixture.
• Sift flour and cocoa together into a separate bowl; stir in chocolate mixture. Stir in white chocolate bits. Spread into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 40 minutes. Let cool in the pan completely before lifting out, 15 to 30 minutes, using the paper as handles. Cut into squares.

CHOCOLATE-ORANGE MARMALADE BROWNIES

Steps:

• Preheat the oven to 375 degrees F.
• Spread the nuts in a large, shallow baking pan and toast in the oven about 8 minutes, or until lightly toasted.
• Remove and cool, then break them into pieces and reserve.
• Grease a 13x9 1/2-inch baking pan with 1 teaspoon of the butter.
• In the top of a double boiler, over simmering water, place the remaining butter and the chocolate.
• Cover and heat until the chocolate is almost completely melted.
• Remove from the heat.
• Uncover and stir until smooth.
• Add the marmalade, stirring until it has melted and combined with the chocolate.
• Stir in the vanilla extract and orange extract and set aside until it is warm, but no longer hot.
• Sift the flour and salt and reserve.
• In the bowl of a mixer or by hand, beat the eggs until frothy.
• Add the sugar and beat until light colored and thickened (about 5 minutes).
• With the mixer on low, add the warm chocolate mixture, scraping the bowl and beating the mixture for a few seconds to combine.
• Add the flour and salt.
• Scrape the bowl and beat just until the flour has been combined.
• Do not overbeat.
• By hand, stir in the nuts and pour the batter into the prepared pan, smoothing it out with a spatula.
• Bake about 25 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the pan.
• Cut into 18 3x2 inch brownies and serve or wrap individually in plastic wrap.
• Full flavor develops after 24 hours.
• Serve alone or topped with ice cream.

DOUBLE CHOCOLATE ORANGE BROWNIES

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in chocolate mixture. Beat in extract. Gradually add flour to chocolate mixture., Pour into a greased 13x9-in. baking dish. Sprinkle with chocolate chips. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). , Cool completely on a wire rack. Cut into squares. Just before serving, sprinkle with confectioners' sugar.

CHOCOLATE BROWNIES WITH ORANGE CREAM CHEESE FROSTING

Steps:

• Set oven rack in lower middle position; preheat to 325°F.
• Spray 9 X 13-inch baking pan with nonstick spray.
• Press 18x12-inch sheet aluminum foil over bottom and up long sides of pan, leaving overhang on each long side. (This helps to lift the brownies out of the pan with ease).
• Spray foil with nonstick spray.
• Whisk flour, baking powder, and salt in small bowl.
• Stir both chocolates and 10 tablespoons butter in medium saucepan over medium-low heat until melted and smooth; remove from heat.
• Whisk sugar and vanilla, then eggs into chocolate mixture.
• Whisk until glossy and smooth, about 1 minute.
• Add dry ingredients and whisk just to blend.
• Pour batter into prepared pan.
• Bake until tester inserted into center comes out with some moist crumbs attached, about 22-24 minutes.
• Cool completely in pan on rack.
• Using electric mixer, beat room temperature cream cheese and next 3 ingredients in medium bowl until smooth.
• Spread cream cheese frosting over brownies.
• Sprinkle nuts or coconut over.
• DO AHEAD Chocolate brownies can be made 1 day ahead.
• Cover and chill.
• Using foil overhang for handles, remove brownies from pan.
• Cut into 18 squares; serve cold or at room temperature.
• **Cook time does not include cooling completely after baking or chilling in refrigerator before cutting and serving.

CHEWY BLOOD ORANGE & CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350° F. Grease a 9x9" baking pan. In medium bowl, mix together the oil, sugar & vanilla. Beat in eggs. Combine flour, cocoa, baking powder & salt then gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread batter evenly into the prepared pan. Bake 20-25 minutes or until the edges begin to pull away from the sides of the pan. Let cool on a wire rack before cutting into squares. Top with whipping cream flavored (add prior to whipping) with a tablespoon of the Blood Orange olive oil.

DOUBLE CHOCOLATE ORANGE BROWNIES RECIPE

Steps:

• In microwave, melt butter and chocolate; stir until smooth. Cool slightly. In large bowl, beat eggs and sugar. Stir in chocolate mixture. Beat in extract. Gradually add flour to chocolate mixture. Pour into greased 13x9-in. baking dish. Sprinkle with chocolate chips. Bake at 350° for 30-35 minutes or until toothpick inserted near center comes out clean (do not overbake). Cool completely on wire rack. Cut into squares. Just before serving, sprinkle with confectioners' sugar.

CHOCOLATE ORANGE BROWNIES

Steps:

• Preheat the oven to Gas Mark 3/300°F. Line the baking tray with the greaseproof paper.
• Beat the eggs and then add in the sugars. Mix well to combine all together.
• Add the melted butter and mix well again. Add the orange essence.
• Sift in all the dry ingrediants and combine until rich and smooth.
• Pour the mixture into the baking tray and level out.
• (You could add something on top here. I've made these with chocolate chips, sugar crystals and little red heart cake decorations on top!)
• Place in the middle of the oven and bake for approx 45 mins. When cooked the brownies will be firm but still very springy and spongey. A skewer may not come out completely clean as the middle of the brownies should be a little gooey!
• Leave to cool for 10 mins in the tray before turning out onto a wire rack to cool completely.
• (You could cut up now and enjoy warm!!)
• Slice into 12 squares and enjoy!
• Always a hit with the kids this one!

CHOCOLATE ORANGE BROWNIES

Steps:

• Pre-heat oven to 180 degrees and line a tin with baking parchment.
• Put the butter, chocolate, orange zest and orange juice in a non-stick saucepan and very gently melt over a low heat, stirring every now and then, until smooth. Leave to cool.
• Whisk the eggs and sugar together with an electric whisk until the mixture is pale, has doubled in volume and leaves a trail when the beaters are lifted.
• Gently stir into the cooled chocolate mixture. Sift over the flour and cocoa and fold into the mixture.
• Pour into the lined tin and bake for 35-40 mins. Cool in the tin, then cut into squares. Enjoy!

CHOCOLATE ORANGE BROWNIES.

Steps:

• Put your oven on 180c. Grease and line a square baking tray (approximately 30 cm square).
• Melt the chocolate and the butter in a bowl over a pan of simmering water. Allow to cool slightly.
• Whisk the eggs with the sugar until thick and creamy. Add to the cooled chocolate mixture and carefully combine.
• Sift the flour and cocoa into the mix and stir gently. Then add the dried fruits and Valencian Orange extract.
• Spread the mixture into the baking tray and bake in the hot oven for approximately 15 minutes. The top should have a light crust and there should be a very slight wobble underneath. Cool before cutting.

CHOCOLATE ORANGE BROWNIES

Steps:

• Melt butter and chocolate in a bowl over a saucepan of boiling water; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in chocolate mixture. Beat in extract. Gradually add flour to chocolate mixture.
• Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with chocolate chips. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean (do not overbake).
• Cool completely on a wire rack. Cut into squares. Just before serving, sprinkle with confectioners' sugar.

ORANGE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 180C/350F Grease the edges and base of 20cm/8inch sqaure baking tin
• Place the butter and chocolate in a heatproof bowl, and set over a saucepan of simmering water. Stir until melted before removing from heat.
• In a seperate bowl mix the sugar, eggs and beat until well blended. Then mix in the vanilla extract.
• Add the melted chocolate into the the sugar and egg mixture, beating until well blended.
• Next, sift in the flour and cocoa powder and beat until smooth, then stir in the chocolate chips.
• Pour the mixture into the baking tin and bake in the pre heated over for 35-40 mintues.
• Leave to cool slightly before removing from tin