July 31, 2015
Terry’s Chocolate Orange Brownies!
*This post may contain affiliate links. Please see my disclosure for more details!*
Moist, Chocolatey and Delicious Terry’s Chocolate Orange Brownies with a hint of Orange, dotted with Terry’s Chocolate Orange Chunks!
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 Cheesecake! Anyway, these brownies are AMAZING. (I realise I just said I preferred the Cheesecake, but brownies are brownies, so I like them ALL). I’ll just continue now and stop wobbling on…
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 & Butter and leave to cool. Whip the Sugar and Eggs till 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.
I always find using different brownie recipes is a good thing, and I love to test other brownie recipes out – some fail completely, and some you just don’t want to mess with! 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.
As you can see from the images, these are the gooiest 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!
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 Slutty 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. ENJOY!
Terry's Chocolate Orange Brownies!
Ingredients
- 150 g Dark Chocolate
- 150 g Terry's Chocolate Orange
- 200 g Unsalted Butter
- 3 Large Eggs (or 4 medium)
- 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)
Instructions
- Preheat your oven to 180C/160C 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!
- Using an electric whisk/stand mixer, whisk together the Eggs & 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 30-35 minutes! Once baked, leave to cool in the tin completely.
Notes
- Do not replace the dark chocolate in the brownie batter with milk chocolate - it's important to use the Dark Chocolate.
- If you can’t find Terry’s Chocolate Orange anywhere for the chunks, then use 200g Dark Chocolate in total for the brownie batter.
- Use Milk Chocolate Chunks to fold through, with an extra orange zested.
- Warm these up in the microwave and serve with some ice-cream, a delicious dessert for any occasion!
- Depending on your ovens, or how you mixed the brownies up, some can take up to an hour to bake successfully. I’ve never fully understood why, but don’t give up if they’re not done after 35 minutes – cover with foil and continue to bake for longer. I poke a skewer through them and wait till its mostly clean, and the mixture doesn’t wobble in the tin.
- These will last in an airtight container for 1-2 weeks!
- RECIPE UPDATED FEBRUARY 2019
- 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.
Enjoy!!
You can find my other Brownie & Chocolate Orange Recipes on my Recipes Page!
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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.
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
Hiya! Sadly I have not tested this myself – I would advise looking at my Vegan Brownie recipe instead! Hope this helps! x
Could you use white chocolate orange for the chocolate pieces please?
Hiya! Yes you can – sounds yummy! Enjoy! Team Jane x
Holy *** these taste so good – they turned out perfectly; the best brownies I’ve ever (successfully) made! thank you for the recipe! x
[…] 16. Chocolate Orange Brownies […]
So many compliments on this recipe! Fantastic and straight forward to follow for a novice baker like myself, thank you!
Aww thank you so much!xx
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?
Hii, yes that sounds good!x
Hi,
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!
Yes you can!
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?
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
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 😂
Ohhhhh right yes that would be totally delicious still!!
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!
Hi!
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?
Thanks
Daniella
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!
Perfect thank you!!
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
Absolutely amazing recipe! Brownies tasted delicious!!!!
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
Freeze after baking! x
Absolutely love these! If I was to try make it in to a brownie cake…what size circle tin would you suggest?
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
Can u leave it in cups please
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
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.
They are amazing! Thank you! Using this for my dad’s 50th bday, he loves these brownies!
What temperature would I use for a gas oven?
Amazing!!
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.
Could I use a 20x20x7.5 tin x
Ideally for best results you use a 9″ square, because the smaller tin means you risk the middle being under baked. x
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!
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
Fantastic! I’m a Novice bake but have made these a few times and they are fantastic!
What size of baking tin do you use? I’m NEW to baking.
Always mentioned on the recipe – this is a 9″ square.
Can you freeze your brownie tecipes?
Yes you can!
Hi, what do you generally use when making brownies of any sort, butter or stork?
You can use either for brownies! x
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
Yes you can! x
How much Would I times the recipe by to make it in a bigger tin? Say 26cm tin? Thankyou
I think about 1/3 more.
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 ☺️
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!!! 🤗🤗🍪☕
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!
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
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!
Yeah I would recommend the lower temp xx
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! 🙂
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.
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?
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!
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?!
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?
Hi jane what size tin do you recommend?
9″ square – tins are always mentioned in the method xx
One more question.. when melting the dark chocolate and Terry’s choc orange is it ok if the Terry’s is the milk one
Yes so the dark chocolate needs to be normal dark chocolate ideally about 70% cocoa, but the terry’s can be dark or milk!
Made these a couple of times and everyone loves them. Am trying all the recipes slowly.
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?
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
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
so so good
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?:)
They’re fine as they are!
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!
For brownies you can indeed use baking spread!
Yes i use stork 😊
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?
Personally I wouldn’t recommend bourneville as it’s only about 54% cocoa content and you should always use 70%+ x
Hi Jane! Just wondering if it’s possible to make white chocolate orange brownies and how I would do this, thank you xx
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
[…] *Recipe adapted from Jane’s Patisserie […]
Hello!
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! 🙂
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
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 🥰
Made these for a get together with friends. They are amazing.. Definitely will be making them again.
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!
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
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?
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!
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
The best brownies ever! Love them so much!
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!
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
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?
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!
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
There is nothing you can do now, but it should still be yummy! x
Hi, these look yumm! would i be able to swap the terrys orange chocolate for dark orange chocolate?
Yesss definitely!! x
Hi, I made these the other day and they were amazing!! How long can they keep for?
4-5+ days easily!
These are the best brownies ever! My absolute favourite!! I am OBSESSED!! 😍
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?
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!
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.
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
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
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?
Thanks
Hey! I would use 200g dark, plus the 90g! x
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?
I would suggest a light brown sugar, or a dark brown sugar!
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
Do you mean a square tin? A 32cm tin is nearly double in size so that wouldn’t work very well I’m afraid!!
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!
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 ?
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!
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?
Only if they start taking ages and catching.
These are amazing! Turned out brilliant!
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
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.
These are my go-to brownies! Always disappear very quickly! 😊
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
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
Ahh yay! So glad you liked them!
Is it possible to use coconut flour instead?
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!
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!
Yes! You would only need 200g of dark chocolate in the batter, and use the 2 terrys for the chunks!
Hi can you use self raising flour instead of plain. All shops seem to be out of stock at the moment?
You can – but it may make the texture slightly more cakey because of the raising agent in the flour!
Hi, I am just about to make these can I ask what % dark chocolate is best please? Thank you xx
At least 70% is essential, but I always use at least 80% personally!
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!
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!!! 😊
Sorry for double questions.. what size tin do you recommend? I know you said 9” but how deep should it be?
Generally square tins are 3″ deep!
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 🙂
Have a look in the notes about the updated recipe!
Just made these. Have you ever tried freezing these?
Yep! They freeze well!
Have made these brownies several times now, they always came out amazing! Always get soo many compliments. Love making these too!
[…] 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 […]
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!
Can I do them in a 12×9″ tray
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!
They won’t cook they’ve been in over an hour and still just look like goo
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.
Do you have to use proper butter for these or can I use baking margarine like Stork?
For brownies you can use either!
Jane do you use milk choc terrys orange or dark choc terrys orange for these brownies ?
Thank you
You can use either! The other chocolate you use MUST be dark chocolate though!
Hi jane
Do you use dark choc terrys orange or milk choc terrys orange in these brownies ?
Thank you
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
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
[…] Chocolate Orange Brownie Recipe […]
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!
Made these beauties today – they are absolutely delicious and so easy to make!!! x
Your recipe doesn’t star how much butter to use?
I’ve updated it!
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 🙂
Thanks
Livi
Orange zest is the peel of the orange which you grate finely – Google it for more info! And yes, you can, use 1tsp! x
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
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!
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!
[…] I used a recipe from Janes Patisserie: https://www.janespatisserie.com/2015/07/31/chocolate-orange-brownies/ […]
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
Awh its okay! And thank you! and enjoy them xx
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!
Best website to use for something like that is this – http://www.cakebaker.co.uk/baking-tin-size-conversion-calculator.html – it’ll tell you how much to use instead. x
[…] 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! […]
Oh my goodness I can’t wait to bake these!!! You are too good Jane! X
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?
Hiya – No honestly it’s not, its essential to the base of the brownie to bake it correctly.
Thank you! Can I please ask- do you melt any of the Terry’s chocolate orange? Or is it just folded in? Thank you!
I just fold it in as the texture of it doesn’t work as well when melted. Use normal dark chocolate for the base.
All you need to do is buy milk chocolate maybe?…
Well actually no you don’t, because milk chocolate doesn’t work as well.
Hi Jane.. your recipe looks so yummy but We do not Terry’s chocolate orange where I am…how can I substitute that?
Use milk/dark chocolate and add orange extract? Or any flavoured chocolate you like.
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! 🙂
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)
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
We are gonna make them ant wait
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
Its about 300g x
Fabulous thank you!
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
Ahhhh well i hope everyone loves them! x
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
Yum yum! Just made these and they’re amazing, thanks for the recipe 🙂
Yay! I’m so glad! ❤️
[…] 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 […]
[…] 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 […]
[…] 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 […]
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.
Yay! Thank you! I always think different brownie recipes suit different flavours and these ones are lovely! ☺️
I love that combo of chocolate & orange!! yummy 🙂
Me too! 🙂 And thank you!
Gorgeous recipe – I have to make these for a picnic this weekend ?
Thanks Ruth! ☺️ please do!
looks nice!
Thank you!
These look so yummy!
These look so good! Yummy!
Thank you!
These look and sound DIVINE!!!
Thank you so much Jodi! ☺️
Sounds heavenly!
They were so yummy! ☺️
These brownies look heavenly! Love combining chocolate and orange.
Thank you Rae! ☺️ they’re so yummy!
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!