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Moist, chocolatey and delicious Terry’s chocolate orange brownies with a hint of orange, dotted with Terry’s chocolate orange chunks!

Chocolate orange

It’s not secret that I adore chocolate orange – I already have oodles of other chocolate orange recipes on my blog, so I think that says it all really… One of my first recipes to get seriously popular was my chocolate orange cookies, which are amazing by the way, like I have no joke made them over 50 times.

My favourite Terry’s chocolate orange recipe however is my no-bake chocolate orange cheesecake because hello, its cheesecake! Anyway, these brownies are AMAZING. (I realise I just said I preferred the cheesecake, but brownies are brownies, so I like them ALL). 

Terrys chocolate orange brownies 

The delicious texture and moistness of a brownie is heaven in a bite, and with the addition of the chocolate orange, these are utter perfection in my opinion. I make these in the same way as the majority of my other brownie recipes. I melt the chocolates and butter and leave to cool.

Whip the sugar and eggs until mousse like, fold through the chocolate mix, fold through the flour/cocoa powder and orange zest, and then add the oodles of Terry’s chunks. Seriously, delicious, and so easy to put together. 

This recipe is so similar to my classic triple chocolate brownies, just with a couple of alterations to suit the terry’s chocolate orange brownie theme, and it works so well. Because a terry’s has less cocoa content, the chocolate used in the base brownie mix is more than a regular brownie. 


I did try baking these recently by using the Terry’s chocolate orange itself as the base chocolate (rather than dark chocolate) but because of the orange oil in the chocolate, it didn’t quite bake in the same way. However, if you still use dark chocolate AND the Terry’s it works wonderfully.

You could tell it was different as the consistency of the Terry’s and melted butter was so very runny, whereas the dark chocolate and Terry’s chocolate orange mixed with the melted butter was thick and delicious. I’m not saying using Terry’s on its own wouldn’t work, but you’d need to use two-three Terry’s in that, and also two Terry’s for the chunks.. so it gets expensive.

Fudgey brownies

As you can see from the images, these are the fudgiest and most glorious things on the planet. If you don’t like the mixture of chocolate and orange together however, then you are obviously not going to be a fan. For me, these are literally just ideal. My Terry’s chocolate orange cookie bars are a much firmer type of bake (obviously, as they are like a cookie), but these you can get away with being super gooey. 

I do kinda like to under-bake my brownies in a way, but I realise some people aren’t the same as me in that sense. These do require quite a bit off effort with the melting, folding, folding again, and then the final fold in of all the chocolate chunks… but they are 100% worth that effort

In reality, for the perfect brownie, you need to bake until there is a slight wobble in the middle of the tin once the brownies are out of the oven, and then you can cool them fully in the tin. Once they have cooled in the tin, you can set the brownies in the fridge for a few hours until firm and then slice and enjoy. 

Tips & Tricks 

I like to stack my brownies in pictures as you can probably tell by now if you’ve seen my other brownies such as the triple chocolate brownies, or my peanut butter brownies, but can you blame me?! How incredible do they look.

Imagine baking these bad boys, and then having one with a giant chunk of Terry’s chocolate orange ice cream, or even a chocolate drizzle… heaven. These are the best. 

  • These brownies last for 4-5+ days once baked at room temperature, or in the fridge
  • You can freeze these brownies for 3+ months 
  • I use this 9″ square tin in my traybake recipes 
    • It used to be 200g dark chocolate for the brownie batter, and bake for 25-30 minutes – other than that, I haven’t changed anything else. 


Terry's Chocolate Orange Brownies!

Moist, chocolatey and delicious Terry's chocolate orange brownies with a hint of orange, dotted with Terry’s chocolate orange chunks!
Print Pin Rate
Category: Traybakes
Type: Brownies
Keyword: Chocolate, Terry's
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16 Pieces
Author: Jane's Patisserie


  • 150 g dark chocolate
  • 150 g Terry's chocolate orange
  • 200 g unsalted butter
  • 4 medium eggs
  • 275 g caster sugar
  • 90 g plain flour
  • 35 g cocoa powder
  • Zest of 1 orange (or 1tsp orange extract)
  • 300 g Terry's chocolate orange (chopped)


  • Preheat the your oven to 180ºc/160ºc fan and line a 9″ square baking tray with parchment paper.
  • Melt together the butter, dark chocolate and Terry's chocolate orange in a heatproof bowl over a pan of boiling water, on the microwave for 1-2 minutes until melted. Leave to the side to cool to room temperature!
  • Whisk together the eggs and caster sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume of the amount of eggs + sugar!
  • You will know its done because when you lift the whisk up out of the mix it should leave a trail for a couple of seconds before disappearing!
  • When whisked, pour the cooled chocolate mix over eggs and fold together carefully. It might take some time, but be patient – you don’t want to knock out the air you made up on the previous step!
  • Once completely combined, sift the cocoa powder and plain flour on top of the chocolate mix, add the orange zest, and then fold together again – still be careful to not knock out the air!
  • Once combined well, fold through the chocolate orange chunks and pour into the prepared tin – bake in the oven for 25-30+ minutes
  • Once baked, leave to cool in the tin completely. Set the brownies in the fridge for a couple of hours for best results.


  • I like to stack my brownies in pictures as you can probably tell by now if you've seen my other brownies such as the triple chocolate brownies, or my peanut butter brownies, but can you blame me?! How incredible do they look.
  • Imagine baking these bad boys, and then having one with a giant chunk of Terry's chocolate orange ice cream, or even a chocolate drizzle... heaven. These are the best. 
  • These brownies last for 4-5+ days once baked at room temperature, or in the fridge
  • You can freeze these brownies for 3+ months 
  • I use this 9" square tin in my traybake recipes 
    • It used to be 200g dark chocolate for the brownie batter, and bake for 25-30 minutes - other than that, I haven't changed anything else. 


You can find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Jack on June 21, 2024 at 8:47 pm

    5 stars
    Made twice now, first time I had no plain dark chocolate, so it was just terry chocolate for the base, come out cakey. Today I used half plain dark choc and Terry’s choc and they’re the fudgiest brownies I’ve ever made! Although I actually used Dark Terry chocolate orange!
    Thank you for the recipe!

  2. Clodagh on April 30, 2024 at 8:23 pm

    5 stars
    Hi! How many large eggs would you use? Would it be 3 large like your triple chocolate brownie? Thank you!

  3. M on April 21, 2024 at 2:51 pm

    5 stars
    I love this recipe but the past few times I’ve made it I don’t get a shiny top, is it because I’ve changed the sugar I use? The rest is all the same the baking temp and time etc.

  4. Judith on December 9, 2023 at 4:38 am

    Is the dark chocolate the same as an unsweetened chocolate baking bar??

  5. Liya on November 26, 2023 at 3:13 am

    Hi Jane! Can I use Mint terry’s chocolate in this? Really want to try it since they have brought out a new flavour.

  6. Rukhsana on September 21, 2023 at 5:53 pm

    This recipe is delicious 😋 however it took alot of baking time the last time I made it, maybe 40-50 mins. So I was thinking if I make it again in a bigger time will that reduce the time?
    Thanks for sharing the recipe! I love all things with terrys orange!

    • Jane's Patisserie on September 26, 2023 at 8:40 am

      You need to make sure that the oven is the correct temp, dark chocolate was used for the base mix and mixed correctly. Brownies will also set well once cooled in the fridge. A bigger tin may completely change the result but it may work for you x

  7. James on August 24, 2023 at 5:47 pm

    5 stars
    I’ve made these so many times now and they legit are the best and most fool proof brownies I have ever made – winner every time!! Lush!

  8. Ann on January 6, 2023 at 9:33 am

    Hi Jane,
    These Brownies are super delicious & I make them for lots of people.
    I am just wondering with these & the Triple Chocolate, Rolo & other Brownies if golden caster sugar can be used instead of white caster sugar which is more processed?
    Also when you have time please can you devise an easy Lasagna, Moussaka & Shepherds Pie recipe.
    Thank you

    • Jane's Patisserie on January 10, 2023 at 2:55 pm

      Yes absolutely you can, and all are on my to do list! Enjoy! x

  9. Mohan on December 23, 2022 at 1:00 pm

    Hi, I’m confused about the recipe where is mentions 150g Terrys and then 300g of Terrys chopped. Does this mean add in 150g of normal Terrys segments and then 300g of Terrys chopped, so 450g total?

    • Jane's Patisserie on January 3, 2023 at 10:19 am

      Hiya! As per the recipe, the 150g gets melted down in step 2, whilst the 300g chopped gets added to the mix! Hope this helps! x

  10. Chloe on June 26, 2022 at 5:05 pm

    How long should I bake these but in a 9×12 inch tin? Still want gooey centres! Xx

    • Charlotte on December 17, 2022 at 8:52 am

      I also would like to know this as I want to make a double batch

  11. Michelle Mota on June 12, 2022 at 3:14 pm

    Would it be okay to use dark chocolate orange in place of the dark chocolate as I have one I need to use? I have milk ones too so can use those as per your recipe. Thank you

    • Jane's Patisserie on June 13, 2022 at 2:40 pm

      Hiya! You can, but you would need to increase the dark chocolate by around 100g as the Terry’s has a slightly lower content than regular dark chocolate! Hope this helps! x

  12. Rebekah on May 28, 2022 at 6:53 pm

    I have a question it could be really stupid but why do you have to use dark chocolate for the batter and not milk.

  13. Helen on March 30, 2022 at 5:20 pm

    I had never made a successful batch of brownies until I made these and wow 🤩 they not only turned out absolutely perfect consistency, they tasted out of this world delicious. Will definitely be repeating them 😋 Thanks Jane xx

  14. Sarah on March 11, 2022 at 4:30 pm

    5 stars
    Oh wow !! Amazing 20/10 x

  15. Melanie on February 6, 2022 at 4:34 am

    5 stars
    Made these last night and they were delish! Thank you!!

  16. Charlie T on January 15, 2022 at 9:31 am

    5 stars
    I love Terry’s chocolate orange so was very excited to make this brownie and it did not disappoint! Easily one of the favourite thing I’ve ever made! Amazing recipe.

    • Jane's Patisserie on January 17, 2022 at 4:08 pm

      Ahhh thank you so much, so glad you love it! Enjoyyy x

  17. Sophia on January 4, 2022 at 8:34 pm

    Hi, could this recipe be halved? If so how long would I bake them for? Thank you! X

  18. Jessie on December 8, 2021 at 8:44 am

    5 stars
    Hi Jane ,
    I made these brownies yesterday for my family – they were an absolute hit and tasted delicious .
    I just have a couple things I’d like to ask you . The first thing is that when my brownies come out of the oven and have been cooling for a while the middle tends to sink ever so slightly . Could this be due to over whisking the eggs and sugar ? If not , what else could be causing this ?
    Also , I found that the edges were a perfectly fine texture with fudge middles and more cakey edges , however the middle I find a little too gooey to the point where they are hard to hold . I noticed that in your triple Chocolate Brownies you use more dry ingredients ( flour and cocoa powder ) than in this one , despite this one having more chocolate. Could I add the same amount Of dry ingredients as your triple chocolate ones to make sure that these ones aren’t too gooey ?
    Thank you 😊 💕

    • Jane's Patisserie on December 9, 2021 at 10:21 am

      HIya! Sadly it sound like these were just slightly under baked! Hope this helps! x

  19. Demi Alli on October 19, 2021 at 6:48 pm

    5 stars
    help! i forgot to buy dark chocolate but i have 500g or terry’s chocolate. what do i do?

    • Jane's Patisserie on November 8, 2021 at 9:59 am

      Hiya! I would recommend waiting until you are able to get the dark chocolate for the best bake! Hope this helps x

  20. Steph on October 19, 2021 at 1:51 pm

    5 stars
    Hi Jane, I’ve made these so many times, as everyone that tries them adores them, but I seem to have one reoccurring problem, every time I bake them the middle is perfect and gooey but the the edges seem to go quite hard. I have tried reducing the time the brownie is in the oven for, but if i do this the middle is basically raw. Is there some thing I could be doing wrong?

    • Jane's Patisserie on November 8, 2021 at 9:57 am

      Hiya! So glad you love the recipe! It may be worth reducing the temperature of your oven slightly and baking for a little longer, then setting in the fridge overnight. Hope this helps! x

  21. Karen on September 25, 2021 at 6:46 am

    Hi Jane

    Could these be made with ‘free from chocolate’ as my friend who I want to make them for is lactose intolerant.

    Best wishes, Karen

    • Jane's Patisserie on September 28, 2021 at 1:26 pm

      Hiya! Sadly I have not tested this myself – I would advise looking at my Vegan Brownie recipe instead! Hope this helps! x

  22. George on September 24, 2021 at 10:18 am

    Could you use white chocolate orange for the chocolate pieces please?

    • Jane's Patisserie on September 28, 2021 at 1:12 pm

      Hiya! Yes you can – sounds yummy! Enjoy! Team Jane x

  23. Emy on August 3, 2021 at 12:10 pm

    5 stars
    Holy *** these taste so good – they turned out perfectly; the best brownies I’ve ever (successfully) made! thank you for the recipe! x

  24. […] 16. Chocolate Orange Brownies  […]

  25. Claire Davies on June 20, 2021 at 8:37 pm

    5 stars
    So many compliments on this recipe! Fantastic and straight forward to follow for a novice baker like myself, thank you!

    • Jane's Patisserie on June 21, 2021 at 10:09 am

      Aww thank you so much!xx

  26. Katie L on March 26, 2021 at 11:59 am

    5 stars
    Hi Jane, I absolutely love this recipe, I’ve made it about 3 times! I’m just about to invest in a 9″ square tin (have been using about an 8″ square tin previously). Is there a particular depth it has to be? The one I’m looking at is 4.5cm deep?

    • Jane's Patisserie on March 26, 2021 at 1:11 pm

      Hii, yes that sounds good!x

    • Becky on April 14, 2022 at 1:10 pm

      Hi Jane,
      I have made loads of your brownie recipes and they always taste delicious. However, the edge always seems to catch and look burnt. Is there anything I can do to stop this. Thanks

    • Jane's Patisserie on April 16, 2022 at 9:43 am

      This sounds like your oven – lower the temp and bake for longer to try and avoid hot spots! x

  27. Daniela on March 17, 2021 at 3:35 pm

    4 stars
    Instead of using 300 g Terry’s Chocolate Orange (chopped) could I do 150g of Terrys Chocolate Orange and 150g of Terrys Chocolate Orange Mini Eggs?
    Really want to make these this weekend!

  28. Jordan on March 9, 2021 at 9:10 pm

    Am I able to use the same ingredients as your triple choc brownies and just replace the triple choc with 300g of Terry’s instead? So melt butter and just dark choc?

    Also thinking of decorating with melted Terry’s and Terry’s pieces, would this be ok? Im not against using the orange zest or extract but just trying to see if there’s another way around it?

    Any thoughts?

    • Jane's Patisserie on March 10, 2021 at 8:40 am

      No – you need the base to be like this as the cocoa content isn’t correct in terry’s on its own which is why this uses a combination! But decor wise yes thats fine x

    • Jordan on March 10, 2021 at 5:33 pm

      Sorry Jane, I meant rather than using 150 dark and 150 Terry’s would it still be Terry’s enough if I used 200g dark with the butter and just put extra Terry’s chunks in? Also going to do your cookies as Terry’s was on offer 😂

    • Jane's Patisserie on March 10, 2021 at 7:23 pm

      Ohhhhh right yes that would be totally delicious still!!

  29. Colette forer on March 5, 2021 at 4:39 pm

    These are amazing – the family love them as does everyone I’ve given them to. I buy up chocolate oranges whenever I see them to make sure I have them in!

  30. Daniella on February 22, 2021 at 1:08 pm

    5 stars
    Absolutely love this recipe.
    I was wondering if this could be adapted to make a blondie recipe? Would it just be a matter of substituting the cocoa for more plain flour?


    • Jane's Patisserie on February 22, 2021 at 1:36 pm

      Hiya – no this base can’t be made into a blondie as it relies on the dark chocolate in the base. It’s worth looking at my blondie recipes and flavouring them instead!

    • Daniella on February 22, 2021 at 2:27 pm

      5 stars
      Perfect thank you!!

  31. Charlotte on February 13, 2021 at 3:20 pm

    5 stars
    Truly delicious!! First time I’ve made brownies!!! All the chocolate makes them taste amazing!! Happily shared these with our lockdown neighbours who both have 2 week old babies!! They loved them too – thanks x

  32. Maya rube on February 13, 2021 at 10:39 am

    5 stars
    Absolutely amazing recipe! Brownies tasted delicious!!!!

  33. Victoria on February 6, 2021 at 9:48 pm

    Hiya, I was wondering if when freezing these if I am better doing after they have been baked or should I freeze the batter? And is there anything I should do differently if freezing ? X

  34. Colette on January 30, 2021 at 8:16 am

    5 stars
    Absolutely love these! If I was to try make it in to a brownie cake…what size circle tin would you suggest?

    • Jane's Patisserie on January 30, 2021 at 7:38 pm

      Typically a square tin is equal to a round tin one inch bigger… so a 9″ square is a 10″ round (if you don’t want to mess with baking times). Anything smaller you’d have to change the baking times x

  35. Mimz on December 26, 2020 at 10:54 pm

    Can u leave it in cups please

    • Miley on September 26, 2021 at 8:35 am

      Why? It’s fine in grams.(if that’s what you’re referring to) I think there is an conversion chart on google somewhere x

  36. Lauren on December 21, 2020 at 9:48 pm

    5 stars
    I’ve made these a few times for people now and they are a big hit – lots of complements 🙂 They’re so good! Thanks for sharing the recipe – i’m going to use on Christmas Day.

  37. Millie on December 18, 2020 at 2:14 pm

    5 stars
    They are amazing! Thank you! Using this for my dad’s 50th bday, he loves these brownies!

    • Samantha on December 20, 2020 at 5:20 pm

      What temperature would I use for a gas oven?

  38. Mandy Saunders on December 14, 2020 at 12:38 pm

    5 stars
    2nd time of making it, first time I made two mistakes and it went horribly wrong..
    So I thought I would try again as your recipes always turn out right, so glad I did.
    Thank you again for an amazing brownie.

  39. Samantha Tanner on December 10, 2020 at 10:58 pm

    Could I use a 20x20x7.5 tin x

    • Jane's Patisserie on December 11, 2020 at 10:58 am

      Ideally for best results you use a 9″ square, because the smaller tin means you risk the middle being under baked. x

  40. Rachel on December 9, 2020 at 4:44 am

    Hi Jane! If I dont have an electric whisk, am I ok to use an electric beater or am I best whisking by hand? Thank you!

    • Jane's Patisserie on December 9, 2020 at 2:11 pm

      If the mixer has anything that can help you whisk, it will be fine to use! Without you will want to whisk by hands, but it can take a long time! X

  41. Claire Squires on December 7, 2020 at 10:24 pm

    5 stars
    Fantastic! I’m a Novice bake but have made these a few times and they are fantastic!

  42. Ashley on December 2, 2020 at 5:24 pm

    What size of baking tin do you use? I’m NEW to baking.

    • Jane's Patisserie on December 2, 2020 at 7:40 pm

      Always mentioned on the recipe – this is a 9″ square.

  43. Danielle on November 24, 2020 at 3:05 pm

    Can you freeze your brownie tecipes?

  44. Claire on November 15, 2020 at 1:29 am

    Hi, what do you generally use when making brownies of any sort, butter or stork?

    • Jane's Patisserie on November 15, 2020 at 8:35 am

      You can use either for brownies! x

  45. Ritika Castelino on November 13, 2020 at 11:52 pm

    5 stars
    Lovely recipe. I followed your triple chocolate brownie recipe and they were heavenly

    In this recipe
    Can I use 75gms dark brown sugar and rest normal white granulated Sugar?
    The white sugar i use is quite tiny .

    Thanks for your blog. I love it

  46. Emily on November 13, 2020 at 10:45 am

    4 stars
    How much Would I times the recipe by to make it in a bigger tin? Say 26cm tin? Thankyou

  47. Hnin on November 10, 2020 at 3:05 pm

    5 stars
    Tried this today. It looks and tastes divine. I substituted butter with olive oil (I am not vegan nor vegetarian, prefers olive oil over butter) as I do with most of my baking. Still tastes amazing. Thank you ☺️

  48. Stephen on November 8, 2020 at 11:31 pm

    5 stars
    Made these bad boys today to take to work to celebrate my 50th birthday so thought I would try them just to make sure I’m not going to poison anyone and wish I hadn’t. They taste like heaven and even though very rich I’m on my 2nd slice. Thank you Jane can’t wait to try the malteser one!!! 🤗🤗🍪☕

  49. Chloe on November 6, 2020 at 3:41 pm

    I’ve tried these twice now and come out inedible! I’ve made your toblerone brownies before which came out amazing so this recipe is the same apart from the chocolate. When it’s in the oven there is a burning smell like the orange oil is just burning and it’s not been cooked yet! Any tips or ideas to why this is happening?

    I’m desperate to make these correctly!

    • Jane's Patisserie on November 7, 2020 at 9:30 am

      What base chocolate are you use? Such as what dark chocolate are you using? The process and such is the exact same, so it may be that the cocoa content is too low? x

    • Chloe on November 7, 2020 at 10:19 am

      I used the Dr. Oetker Extra Dark Chocolate which is 72% this time. I took them out the oven and this time wasn’t completely inedible but the orange did taste a bit burnt. Perhaps the oven was too hot, I had it on 180 maybe I should of done 160!

    • Jane's Patisserie on November 7, 2020 at 1:59 pm

      Yeah I would recommend the lower temp xx

  50. Sophie on November 2, 2020 at 7:23 am

    5 stars
    I made these yesterday. I was a bit sceptical with using gluten free flour that they would to dry or a funny texture but you wouldn’t know the difference, they’re so gooey and fudgey!
    (P.s coeliac friend eats choc orange as it’s a may contain)
    Thank you for your advice and for yet another smashing recipe! 🙂

  51. Leigh on November 1, 2020 at 10:56 am

    5 stars
    I have tried soooo many other chocolate brownie recipes which claim that you will be left with fugdy brownies and they just always end up like cake. These brownies turned out absolutely perfectly, they are fudgy and taste amazing. They’re even fudgier after I left them to cool overnight in the fridge! Thank you so much for the recipe.

    • Hollie on November 20, 2020 at 8:30 pm

      I’ve just made these brownies – they taste amazing but when they cool the middle sinks! Do you know why this happens or what I can do to stop it from happening?

    • Jane's Patisserie on November 21, 2020 at 10:52 am

      This can be because of a few things such as the mixing process (usually over mixed, or not carefully enough mixed), or even the oven!

  52. Paige on October 30, 2020 at 9:36 am

    4 stars
    Hi Jane, love your recipes with your toblerone brownies being one of my fave however I followed your recipe down to the t but found it too taste quite bitter not really have the sweetness a usual brownie would have I used 70% dark choc and dark cocoa powder. Please let me know where you think I went wrong?!

    • Jane's Patisserie on October 30, 2020 at 9:44 am

      The recipes are very very similar apart from the switch between terry’s and toblerone so it could be your personal taste? I always recommend to use dark chocolate that is at least 70% cocoa and I use 100% cocoa powder but find it is still quite sweet – did you use a different chocolate compared to last time?

  53. Mollie Wilkinson on October 27, 2020 at 7:36 am

    5 stars
    Hi jane what size tin do you recommend?

    • Jane's Patisserie on October 27, 2020 at 8:37 am

      9″ square – tins are always mentioned in the method xx

    • Mollie Wilkinson on October 28, 2020 at 2:13 pm

      One more question.. when melting the dark chocolate and Terry’s choc orange is it ok if the Terry’s is the milk one

    • Jane's Patisserie on October 28, 2020 at 4:11 pm

      Yes so the dark chocolate needs to be normal dark chocolate ideally about 70% cocoa, but the terry’s can be dark or milk!

  54. Marie Sanders on October 26, 2020 at 7:57 pm

    5 stars
    Made these a couple of times and everyone loves them. Am trying all the recipes slowly.

  55. Arti on October 25, 2020 at 2:48 pm

    5 stars
    Tasted absolutely amazing! Made half the quantity but still zest of a whole orange, was divine.

    I did put the recipe into MyFitnessPal however it came out with very different nutrition, I triple checked it was right, any ideas on why it was SO different to your posted nutrition?

    • Jane's Patisserie on October 25, 2020 at 8:42 pm

      It depends on your serving sizes and also brands that you have used, and what is on the app. This is only an estimation and is calculated automatically

  56. Chelsey on October 9, 2020 at 2:14 pm

    5 stars
    I am a huge chocolate orange fan so I decided to make these yesterday and they were so delicious!
    I followed Jane’s instructions and they came out beautifully. Mine took around 1 hour to bake but I just popped some foil on to after 35 mins as mentioned.
    They went down a treat with my family. Another fab recipe X

  57. Declan Rohan on October 6, 2020 at 7:57 pm

    5 stars
    so so good

  58. Corey on October 3, 2020 at 10:05 am

    Would you need to freeze the Terry’s chocolate orange pieces before you put them in the brownie mix or are they okay to go in at room temperature?:)

  59. autumn on September 25, 2020 at 10:52 am

    5 stars
    Would it work to use stork (or supermarket own substitute) instead of butter for this or any other of your brownie recipes or does it have to be butter? Thanks!

    • Jane's Patisserie on September 25, 2020 at 5:26 pm

      For brownies you can indeed use baking spread!

    • Amy Erdman on September 30, 2020 at 4:23 pm

      Yes i use stork 😊

  60. Chelle on September 18, 2020 at 5:18 pm

    5 stars
    I made these last weekend and they were delicious. I used bourneville for the dark chocolate but i’ve spotted orange bourneville in the shops this week. Do you think that would work as the base chocolate?

    • Jane's Patisserie on September 18, 2020 at 8:43 pm

      Personally I wouldn’t recommend bourneville as it’s only about 54% cocoa content and you should always use 70%+ x

  61. Amy on September 14, 2020 at 9:13 pm

    5 stars
    Hi Jane! Just wondering if it’s possible to make white chocolate orange brownies and how I would do this, thank you xx

    • Jane's Patisserie on September 14, 2020 at 10:12 pm

      Unfortunately it’s not a straight swap at all – I will be doing one soon (but they are called blondies), but for now you can look at a blondies post, or you can just use this recipe as it is, but add in the chunks folded through of the white Terrys x

  62. […] *Recipe adapted from Jane’s Patisserie […]

    • Sophie on October 27, 2020 at 6:34 pm

      I’d like to make these for a coeliac friend. Would I need to do anything differently at all if using gluten free flour, as I know sometimes it can be a bit dry?
      I know you have a gluten free recipe, would would rather do this one if possible!
      Thanks in advance! 🙂

    • Jane's Patisserie on October 27, 2020 at 7:56 pm

      Terry’s chocolate orange have a may contain warning for gluten so shouldn’t be used for a coeliac – other than that, switching just the flour is fine! x

  63. Mollie on August 28, 2020 at 10:04 pm

    5 stars
    I love this recipe. I baked them for my colleagues a few months ago and they’re still talking about them to this day!

    I bought an extra bag of the mini chocolate orange segments and inserted one into each cooled brownie.. they looked fantastic! I will be baking these again over the weekend 🥰

  64. Lisa on August 8, 2020 at 8:17 am

    5 stars
    Made these for a get together with friends. They are amazing.. Definitely will be making them again.

  65. Leigh-Anne on August 6, 2020 at 1:08 pm

    Hi Jane,

    I have a couple of questions.

    1) Are we meant to use dark chocolate Terry’s chocolate orange, or milk chocolate Terry’s chocolate orange?

    2) Would you recommend orange zest or orange extract?

    Thank you!

    • Jane's Patisserie on August 6, 2020 at 6:21 pm

      So preferably you’d use dark, but as you already have the other dark in there (which must be used) you can use the milk one if it’s easier to find! And honestly it doesn’t matter as both work well! generally I have orange extract all of the time xx

  66. Gee on July 30, 2020 at 7:41 pm

    Aw no!! Disaster! After an hour the toothpick kept coming out totally wet!! I ended up leaving them in for about 1 hour 20 mins and whilst not wobbly any more the pick was still on the wet side. Once cooled, the brownie is like rock on the edges and bottom by soft in the middle. Obviously I cooked them too long but was following the advice to keep going if the pick was coming out wet?? How do I know when to take them out next time if I want a soft fudgy brownie not a cakey one?

    • Jane's Patisserie on August 2, 2020 at 6:31 pm

      Did you substitute any ingredients? Such as using all milk chocolate instead of the dark? As that can often cause a problem. Other than that, you really need to make sure the ingredients are mixed together correctly, this can cause problems when baking and often makes it take longer. Brownies aren’t the best thing to test with a skewer because of how they contain chocolate, I usually bake until there is an ever so slight wobble and then leave to cool fully in the tin!

    • Gee on August 5, 2020 at 7:51 am

      Thanks Jane. No, I didn’t substitute any ingredients. I will look for wobble next time and not test with the skewer. Thanks for the tip! They were still delicious, I just warmed them to serve which helped to soften them a bit. 😁x

  67. Sylvia on July 9, 2020 at 2:26 pm

    5 stars
    The best brownies ever! Love them so much!

    • Chloe on July 10, 2020 at 11:25 pm

      5 stars
      Love! And I can’t stand dark chocolate and have always ignored that instruction in brownie recipes; I did as I was told and it worked a treat.

      Would I be able to substitute the normal dark chocolate for a Terry’s dark chocolate orange? Or does the oil in it tamper with the recipe?

      Thank you!

    • Jane's Patisserie on July 11, 2020 at 8:52 am

      Amazing!! As far as I am aware the cocoa content of the dark chocolate orange is only about 40% which is why I recommend still using a dark chocolate (70%+)! x

  68. Sulekha on July 4, 2020 at 1:14 pm

    My brownies turn out to be cake-like sponge rather than fudgy.I baked it for 23 mins. What should I do?Should I add more dark chocolate and orange zest ?Should I increase the baking time?

    • Jane's Patisserie on July 4, 2020 at 7:01 pm

      That sounds like your oven is too hot if it did it that quickly – lower the temp by 20C, and keep everything else the same!

  69. Eva on July 2, 2020 at 11:40 am

    I’ve forgotten to put the orange extract in and the brownies are already in the oven… would this matter? If so, is there anything I can do? Thanks

    • Jane's Patisserie on July 2, 2020 at 11:54 am

      There is nothing you can do now, but it should still be yummy! x

  70. N123 on June 19, 2020 at 1:33 pm

    Hi, these look yumm! would i be able to swap the terrys orange chocolate for dark orange chocolate?

    • Jane's Patisserie on June 19, 2020 at 7:31 pm

      Yesss definitely!! x

    • Jenni on November 1, 2020 at 11:40 am

      Hi, I made these the other day and they were amazing!! How long can they keep for?

    • Jane's Patisserie on November 1, 2020 at 7:29 pm

      4-5+ days easily!

  71. Emily on June 9, 2020 at 7:55 am

    5 stars
    These are the best brownies ever! My absolute favourite!! I am OBSESSED!! 😍

  72. Lauren on June 7, 2020 at 2:34 pm

    Hi, I’ve somehow ended up with chocolate sponge rather than brownies. I used dark chocolate and terrys as suggested. I managed to get the eggs aerated and maintain that when I folded in the dry ingredients. The mix was like a thick batter when I poured it into the tin. I’m really confused as to how this has happened? Any ideas?

    • Jane's Patisserie on June 7, 2020 at 2:39 pm

      That just means they are over baked – your oven might be a bit hotter than you think, or on a different setting perhaps so the over baked = cake!

  73. Sophie on June 4, 2020 at 12:56 pm

    5 stars
    Made these yesterday and OMG they are delicious! Didn’t even last the day they were that good. If I could rate more than 5 stars I would.

  74. Laura on May 24, 2020 at 4:25 pm

    5 stars
    Hi Jane, do these taste quite strong of dark chocolate? Only because I’m not the biggest fan of dark… If so can I replace with milk chocolate?
    Can’t wait to bake them tomorrow 😍 xx

    • Jane's Patisserie on May 24, 2020 at 5:44 pm

      Hey! No you MUST use the dark chocolate for the brownie base. It doesn’t taste ‘dark’ it just tastes fudgey and chocolatey! All milk won’t work! x

  75. Rosa Preston on May 15, 2020 at 12:15 pm

    Hi Jane, I’ve managed to get 2 choc oranges for the chunks to stir through and a bar which is 90g for the batter. I’m a little bit short, how much plain choc should I use in the batter to balance it out?

    • Jane's Patisserie on May 15, 2020 at 1:25 pm

      Hey! I would use 200g dark, plus the 90g! x

  76. Paige on May 14, 2020 at 3:40 pm

    Hi I only have some caster sugar, not enough for the recipe, what other sugar is best to use in place of the rest of the Caster sugar?

    • Jane's Patisserie on May 14, 2020 at 5:40 pm

      I would suggest a light brown sugar, or a dark brown sugar!

  77. Ella on May 14, 2020 at 8:44 am

    Hello, I’m not really a baker, I’m just making these for my mums birthday! I’m just wondering if a 32cm brownie tin would be ok to use?
    Thank you

    • Jane's Patisserie on May 14, 2020 at 9:11 am

      Do you mean a square tin? A 32cm tin is nearly double in size so that wouldn’t work very well I’m afraid!!

  78. Sarah on May 12, 2020 at 12:41 pm

    5 stars
    Just another of Jane’s beautiful recipes! I had to slightly amend the recipe because I didn’t quite have enough of the right ingredients (To replace the first stage of melting the chocolate orange as I only had the 1, I melted 150g of milk chocolate and 1 tsp of orange extract along with the dark chocolate and butter and I also ran out of caster sugar so used an additional 50g of brown sugar to the 250g caster sugar I had) so I then had to leave the brownies in my fan oven for 40 minutes. Have left them over night to cool in the tray I cooked them in and they’re amazing, of course 😍 going to be making a couple of the other brownie recipes over the next day to then split up to take to all my friends and family – because who isn’t happy when there’s brownies around right?!
    P.S in my 12×7 tin (maybe, it sounds an odd measurement) I managed to make 21 brownies, as they’re pretty rich. I also popped the little mini Terry’s chocolate orange pieces on top before I cooked them which I thought was a nice touch! 💘
    P.P.S never be afraid to amend recipes of you don’t have enough of one ingredient! Baking is all about trial and error!

  79. Lucy Stirling on May 12, 2020 at 6:50 am

    5 stars
    Made these today and they were absolutely unreal ! Best brownies I have tasted ! If I were to make a tray bake ( 32cm x 19cm ) would I need to adapt the ingredients ?

    • Jane's Patisserie on May 12, 2020 at 8:50 am

      So that tin sounds about 1.1x the recipe – so basically very similar! I would suggest using the same, but just keep an eye on the baking time!

  80. Kate on May 8, 2020 at 9:07 am

    Hi, just about to start making these! Do we need to cover with foil when they first go into the oven or only if they take longer than 35 minutes?

    • Jane's Patisserie on May 8, 2020 at 9:56 am

      Only if they start taking ages and catching.

  81. Carrie Zavrou on May 7, 2020 at 12:09 pm

    5 stars
    These are amazing! Turned out brilliant!

  82. Mads on May 7, 2020 at 4:15 am

    Hi Jane, for this recipe do we need to use cooking chocolate or is Normal dark chocolate fine? Also can I bake in a 18cmx30cm rectanglur tin? Xx

    • Jane's Patisserie on May 7, 2020 at 2:17 pm

      I recommend using 70% cocoa content or darker for dark chocolate – it can regular or cooking. And as I already replied to your other comment about tray sizes, it should be fine.

  83. Clare on May 4, 2020 at 11:09 am

    5 stars
    These are my go-to brownies! Always disappear very quickly! 😊

  84. Gemma on May 4, 2020 at 10:10 am

    5 stars
    The most amazing recipe for brownies I have ever made, they worked perfectly. Thank you for the tip on the continuing to cook, mine took an hour in total following your tips but perfect x

  85. Angela Freeman on May 2, 2020 at 1:51 pm

    5 stars
    Just made these for the 1st time and they are the best brownies, only had 2 chocolate oranges so did what jane said to do with dark chocolate in her comments

  86. Hannah on May 1, 2020 at 11:26 am

    Is it possible to use coconut flour instead?

    • Jane's Patisserie on May 1, 2020 at 1:03 pm

      I’m afraid I haven’t tried. Unfortunately, coconut flour is definitely not a straight swap and it’s extremely drying for recipes as the properties are so different!

  87. Nic on April 24, 2020 at 10:07 pm

    If I can only get hold of 2 chocolate oranges should I use them as the chunks and replace the 1 in the batter with more dark chocolate?
    Can’t wait to try these!

    • Jane's Patisserie on April 25, 2020 at 9:29 am

      Yes! You would only need 200g of dark chocolate in the batter, and use the 2 terrys for the chunks!

  88. Charlotte on April 18, 2020 at 1:07 pm

    Hi can you use self raising flour instead of plain. All shops seem to be out of stock at the moment?

    • Jane's Patisserie on April 18, 2020 at 4:16 pm

      You can – but it may make the texture slightly more cakey because of the raising agent in the flour!

  89. Jo on March 9, 2020 at 8:01 am

    Hi, I am just about to make these can I ask what % dark chocolate is best please? Thank you xx

    • Jane's Patisserie on March 9, 2020 at 7:15 pm

      At least 70% is essential, but I always use at least 80% personally!

  90. Candy Donruthai Gallagher on February 29, 2020 at 9:03 pm

    5 stars
    I made these to take to work and they went down a treat! Everyone loved them and have asked me to make them again! Thank you and keep up the great work!

  91. Lucy on February 26, 2020 at 12:11 pm

    5 stars
    I found this recipe well over a year ago and have been making them for little special occasions. They go down SO well, everyone loves them. Infact, I’m just cooking up a batch for a little baby shower I’m doing for my friends on saturday. Cant wait for them to taste them. THANKYOU so much for bringing this recipe to my life!!! 😊

  92. Carly Lewis on February 2, 2020 at 10:06 am

    5 stars
    Sorry for double questions.. what size tin do you recommend? I know you said 9” but how deep should it be?

    • Jane's Patisserie on February 3, 2020 at 12:58 am

      Generally square tins are 3″ deep!

  93. Carly Lewis on February 2, 2020 at 10:00 am

    5 stars
    I made these back in 2016 and they went down amazingly well (so thank you). I want to make them again so I’ve looked them up but I think your list of ingredients have changed since then? Previously you said 195g of dark chocolate and 2 terrys chocolate oranges. But now it seems I need 3 chocolate oranges? Is that right? Thank you 🙂

    • Jane's Patisserie on February 3, 2020 at 12:59 am

      Have a look in the notes about the updated recipe!

  94. Clare Mizrahi on January 16, 2020 at 4:06 pm

    Just made these. Have you ever tried freezing these?

  95. Beth on November 27, 2019 at 3:25 pm

    5 stars
    Have made these brownies several times now, they always came out amazing! Always get soo many compliments. Love making these too!

  96. Chocolate Orange Brownies – Rebaker Mae on November 24, 2019 at 5:31 pm

    […] recipes from Jane’s Patisserie and they always, always work. When I discovered her recipe for Terry’s Chocolate Orange Brownies, I knew that I had to give them a […]

  97. Sarah on November 7, 2019 at 10:34 am

    5 stars
    Making these for the second time today ☺ I use a 13×9 pan because that is the one I have! They are thinner than yours pictured, but not too thin. Lovely recipe, I have always struggled with brownies for some reason despite being a competent baker. They’re either over cooked or too runny, or not a true brownie but more like cake. This method where you beat air into the eggs first is definitely a winner! I like the crackly, shiny top it gives too. I used a mix of white and brown sugar for the extra fudgyness the brown sugar gives!

  98. Jane mcintosh on October 17, 2019 at 1:55 pm

    Can I do them in a 12×9″ tray

    • Jane's Patisserie on October 17, 2019 at 9:16 pm

      They would be extremely thin as that tin is 1/3 bigger than the one recommended – I would advise increasing the recipe by 1/3 to make up for it, and baking for a bit longer!

  99. Heather on October 15, 2019 at 9:47 pm

    They won’t cook they’ve been in over an hour and still just look like goo

    • Jane's Patisserie on October 16, 2019 at 8:01 am

      As mentioned in the post, brownies can take longer. Did you use dark chocolate with the terrys? If you changed that, that could be an issue. Also, if the egg/sugar wasn’t whisked up enough, and if you mixed the mixture too harshly.

  100. Clare on October 6, 2019 at 9:07 pm

    Do you have to use proper butter for these or can I use baking margarine like Stork?

  101. Doreen on August 29, 2019 at 12:30 am

    5 stars
    Jane do you use milk choc terrys orange or dark choc terrys orange for these brownies ?
    Thank you

    • Jane's Patisserie on August 29, 2019 at 7:01 pm

      You can use either! The other chocolate you use MUST be dark chocolate though!

  102. Doreen on August 29, 2019 at 12:13 am

    5 stars
    Hi jane
    Do you use dark choc terrys orange or milk choc terrys orange in these brownies ?
    Thank you

  103. Georgina on July 19, 2019 at 12:58 pm

    4 stars
    I’ve just made these brownies, they’ve been in an hour and still runny in the middle! I covered with foil after 35 minutes as you suggested. Don’t know where I’ve gone wrong! They’re still in the oven, hoping they firm up soon

    • Jane's Patisserie on July 19, 2019 at 7:26 pm

      Did you definitely use dark chocolate as suggested and not milk? If not that could be why – otherwise, your sugar/eggs probably weren’t whisked up enough so it resulted in a runny mix! If you leave them to cool and put them in the fridge before cutting they’ll be fine x

  104. […] Chocolate Orange Brownie Recipe […]

  105. Yuka on February 21, 2019 at 10:26 pm

    5 stars
    Hi there, I baked these brownies reducing all the ingredients to half of the suggested amount and they were divine! It’s really orangey and addictive!

  106. Keeley on February 9, 2019 at 5:35 pm

    5 stars
    Made these beauties today – they are absolutely delicious and so easy to make!!! x

  107. Charlotte on February 6, 2019 at 8:25 pm

    Your recipe doesn’t star how much butter to use?

  108. Livi on January 31, 2019 at 1:00 pm

    Hi Jane
    I’m very sorry but I am unsure what a zest of orange is. Haha how much of it do I need or can I use orange extract instead 🙂


    • Jane's Patisserie on January 31, 2019 at 6:34 pm

      Orange zest is the peel of the orange which you grate finely – Google it for more info! And yes, you can, use 1tsp! x

  109. Clare on December 16, 2018 at 6:30 pm

    When you say it works best with dark chocolate why is that? I make these all the time and always use milk chocolate and it’s worked so well I’ve had so many amazing comments. Theyre super soft & fudgy like. Lovely x

    • Jane's Patisserie on December 16, 2018 at 6:53 pm

      I genuinely would never ever recommend milk chocolate for a base mix of a brownie – ALWAYS dark chocolate. Much fudgier, much better at baking, and delicious. Milk chocolate doesn’t have a high enough cocoa content, and has more sugar etc, and people often think ‘Milk Chocolate’ means dairy milk/galaxy, which I really would never ever ever use for the base mix!

  110. Polly on November 6, 2018 at 9:38 pm

    These are cooling in my kitchen and damn they smell good!!!! I’m off to bed and hoping my fiancé doesn’t eat them in the night!

  111. Sophie on June 17, 2018 at 11:20 pm

    Sooooo delighted to see you have a recipe for these Jane, I’ve made your Terry’s chocolate cheesecake umpteen times and they always go down a treat! Thank you so much for your time & effort put in to passing on your wisdom to others! Attempting these on Thursday & I can’t wait!! Sophie xxx

    • Jane's Patisserie on June 18, 2018 at 8:37 am

      Awh its okay! And thank you! and enjoy them xx

  112. Caroline on April 9, 2018 at 3:09 pm

    I made these at the weekend for lunch with friends, they were delicious! I served them warm with vanilla ice cream.
    I will be trying more recipes soon, thank you Jane!

  113. Dairy Free Brownies! - Jane's Patisserie on April 5, 2018 at 10:41 am

    […] they follow the same process as all my other brownies such as my Toblerone Brownies and Terry’s Chocolate Orange Brownies, and its perfect. I love being able to make something for people who often miss out, and so easily! […]

  114. Katie on February 7, 2018 at 10:44 am

    Oh my goodness I can’t wait to bake these!!! You are too good Jane! X

  115. Emily on December 12, 2017 at 4:12 pm

    Hi, is the dark chocolate too rich? I have brothers who won’t eat dark chocolate so was wondering if it was better to substitute?

    • Jane's Patisserie on December 12, 2017 at 4:19 pm

      Hiya – No honestly it’s not, its essential to the base of the brownie to bake it correctly.

    • Emily on December 14, 2017 at 9:31 pm

      Thank you! Can I please ask- do you melt any of the Terry’s chocolate orange? Or is it just folded in? Thank you!

    • Jane's Patisserie on December 16, 2017 at 7:03 am

      I just fold it in as the texture of it doesn’t work as well when melted. Use normal dark chocolate for the base.

    • brooke on March 14, 2018 at 9:32 am

      All you need to do is buy milk chocolate maybe?…

    • Jane's Patisserie on March 14, 2018 at 9:39 am

      Well actually no you don’t, because milk chocolate doesn’t work as well.

  116. Sharina on October 29, 2017 at 12:55 pm

    Hi Jane.. your recipe looks so yummy but We do not Terry’s chocolate orange where I am…how can I substitute that?

    • Jane's Patisserie on October 29, 2017 at 1:00 pm

      Use milk/dark chocolate and add orange extract? Or any flavoured chocolate you like.

  117. Katie on September 21, 2017 at 8:13 pm

    Hello Jane, these brownies went down a treat with my better half! Do you think I could this recipe with a slight tweak for Kinder Bueno brownies? I love your recipes! 🙂

    • Jane's Patisserie on September 22, 2017 at 3:46 pm

      You could do! I will be doing a Kinder Bueno brownie post early next year, but you could use the kinder chocolate bars in the mix, and then a few minutes before the end of baking add some kinder buenos on top (otherwise they might burn)

  118. Elen on June 22, 2017 at 12:45 pm

    I made these the other day & they were so delicious! Thank you for posting easy to follow and tasty recipes! I am so excited to make the Rolo cookie bars next! xxxx

  119. Moheez on June 19, 2017 at 11:43 am

    We are gonna make them ant wait

  120. Trudie on April 10, 2017 at 10:11 am

    Hi Jane. Please can you tell me in weight how much chocolate orange is required as I have bought the bars and not the ‘orange shaped’ chocolate! Thx

    • Jane's Patisserie on April 10, 2017 at 1:30 pm

      Its about 300g x

    • Trudie Thompson on April 10, 2017 at 1:42 pm

      Fabulous thank you!

  121. Sarah Brigstock on March 2, 2017 at 4:18 pm

    These are currently baking in my oven and they smell AMAZING, love chocolate and love orange. I’m making them for our cake and prosecco club this evening and I am sure they will be well received x

    • Jane's Patisserie on March 2, 2017 at 8:02 pm

      Ahhhh well i hope everyone loves them! x

  122. Sharon on December 9, 2016 at 8:00 am

    When you say 2 terry chocolate orange in the recipe do you mean 2 segments from a whole orange, 2 whole oranges! Or 2 of the bars

  123. Paula on November 27, 2016 at 2:47 pm

    Yum yum! Just made these and they’re amazing, thanks for the recipe 🙂

  124. Top 10 Tips for Baking with Jane’s Patisserie! – Knead to Dough on March 31, 2016 at 10:09 am

    […] method works perfectly, but for most other recipes it wouldn’t. For example, when baking my Chocolate Orange Brownies it says to fold the chocolate into the whipped eggs, then after fold in the flour.. this will lead […]

  125. […] method works perfectly, but for most other recipes it wouldn’t. For example, when baking my Chocolate Orange Brownies it says to fold the chocolate into the whipped eggs, then after fold in the flour.. this will lead […]

  126. 10 Baking Tips with Jane’s Patisserie! on January 12, 2016 at 9:55 am

    […] method works perfectly, but for most other recipes it wouldn’t. For example, when baking my Chocolate Orange Brownies it says to fold the chocolate into the whipped eggs, then after fold in the flour.. this will lead […]

  127. abbiosbiston on August 1, 2015 at 7:07 pm

    I also love trying lots of different brownie recipes and I love chocolate orange so I am definitely going to try this one as a future treat.

    • Jane's Patisserie on August 1, 2015 at 7:53 pm

      Yay! Thank you! I always think different brownie recipes suit different flavours and these ones are lovely! ☺️

  128. Linda on August 1, 2015 at 4:22 am

    I love that combo of chocolate & orange!! yummy 🙂

  129. ruthlakes on July 31, 2015 at 8:57 pm

    Gorgeous recipe – I have to make these for a picnic this weekend ?

  130. Lynz Real Cooking on July 31, 2015 at 3:52 pm

    looks nice!

  131. angelinepeterman on July 31, 2015 at 1:41 pm

    These look so yummy!

  132. angelinepeterman on July 31, 2015 at 1:41 pm

    These look so good! Yummy!

  133. Jodi on July 31, 2015 at 12:57 pm

    These look and sound DIVINE!!!

  134. thesnowwoman on July 31, 2015 at 12:34 pm

    Sounds heavenly!

    • Jane's Patisserie on July 31, 2015 at 2:19 pm

      They were so yummy! ☺️

    • Emily on April 2, 2022 at 10:15 am

      5 stars
      Absolutely gorgeous! Followed the recipe exactly and they were perfect. Made them for my boyfriend because he’s a big chocolate orange fan and he LOVED them. Will be making again – thank you for this recipe!

  135. Rae on July 31, 2015 at 10:13 am

    These brownies look heavenly! Love combining chocolate and orange.

    • Jane's Patisserie on July 31, 2015 at 10:17 am

      Thank you Rae! ☺️ they’re so yummy!

    • Amanda W on May 3, 2020 at 11:07 pm

      5 stars
      Made these the other day and they were so so good! I don’t have a hand whisk so it did take a while to whisk the eggs and sugar but it was so worth it!

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