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Terry’s Chocolate Orange Brownies!

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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!

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!

Moist, Chocolatey and Delicious Terry’s Chocolate Orange Brownies with a hint of Orange, dotted with Terry’s Chocolate Orange Chunks!
4.96 from 24 votes
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

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. 
Nutrition Facts
Terry's Chocolate Orange Brownies!
Amount Per Serving
Calories 305 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 39mg13%
Sodium 22mg1%
Potassium 202mg6%
Carbohydrates 44g15%
Fiber 3g13%
Sugar 33g37%
Protein 4g8%
Vitamin A 60IU1%
Calcium 23mg2%
Iron 2.6mg14%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

121 Comments

  • Sylvia
    July 9, 2020 at 2:26 pm

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

    Reply
    • Chloe
      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
      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

  • Sulekha
    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?

    Reply
    • Jane's Patisserie
      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!

  • Eva
    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

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

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

  • N123
    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?

    Reply
  • Emily
    June 9, 2020 at 7:55 am

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

    Reply
  • Lauren
    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?

    Reply
    • Jane's Patisserie
      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!

  • Sophie
    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.

    Reply
  • Laura
    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

    Reply
    • Jane's Patisserie
      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

  • Rosa Preston
    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?
    Thanks

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

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

  • Paige
    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?

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

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

  • Ella
    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

    Reply
    • Jane's Patisserie
      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!!

  • Sarah
    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!

    Reply
  • Lucy Stirling
    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 ?

    Reply
    • Jane's Patisserie
      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!

  • Kate
    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?

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

      Only if they start taking ages and catching.

  • Carrie Zavrou
    May 7, 2020 at 12:09 pm

    5 stars
    These are amazing! Turned out brilliant!

    Reply
  • Mads
    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

    Reply
    • Jane's Patisserie
      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.

  • Clare
    May 4, 2020 at 11:09 am

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

    Reply
  • Gemma
    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

    Reply
  • Angela Freeman
    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

    Reply
  • Hannah
    May 1, 2020 at 11:26 am

    Is it possible to use coconut flour instead?

    Reply
    • Jane's Patisserie
      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!

  • Nic
    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!

    Reply
    • Jane's Patisserie
      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!

  • Charlotte
    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?

    Reply
    • Jane's Patisserie
      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!

  • Jo
    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

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

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

  • Candy Donruthai Gallagher
    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!

    Reply
  • Lucy
    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!!! 😊

    Reply
  • Carly Lewis
    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?

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

      Generally square tins are 3″ deep!

  • Carly Lewis
    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 🙂

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

      Have a look in the notes about the updated recipe!

  • Clare Mizrahi
    January 16, 2020 at 4:06 pm

    Just made these. Have you ever tried freezing these?

    Reply
  • Beth
    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!

    Reply
  • Chocolate Orange Brownies – Rebaker Mae
    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 […]

    Reply
  • Sarah
    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!

    Reply
  • Jane mcintosh
    October 17, 2019 at 1:55 pm

    Can I do them in a 12×9″ tray

    Reply
    • Jane's Patisserie
      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!

  • Heather
    October 15, 2019 at 9:47 pm

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

    Reply
    • Jane's Patisserie
      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.

  • Clare
    October 6, 2019 at 9:07 pm

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

    Reply
  • Doreen
    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

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

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

  • Doreen
    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

    Reply
  • Georgina
    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

    Reply
    • Jane's Patisserie
      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

  • […] Chocolate Orange Brownie Recipe […]

    Reply
  • Yuka
    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!

    Reply
  • Keeley
    February 9, 2019 at 5:35 pm

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

    Reply
  • Charlotte
    February 6, 2019 at 8:25 pm

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

    Reply
  • Livi
    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 🙂

    Thanks
    Livi

    Reply
    • Jane's Patisserie
      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

  • Clare
    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

    Reply
    • Jane's Patisserie
      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!

  • Polly
    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!

    Reply
  • Sophie
    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

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

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

  • Caroline
    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!

    Reply
  • Dairy Free Brownies! - Jane's Patisserie
    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! […]

    Reply
  • Katie
    February 7, 2018 at 10:44 am

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

    Reply
  • Emily
    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?

    Reply
    • Jane's Patisserie
      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
      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
      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
      March 14, 2018 at 9:32 am

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

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

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

  • Sharina
    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?

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

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

  • Katie
    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! 🙂

    Reply
    • Jane's Patisserie
      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)

  • Elen
    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

    Reply
  • Moheez
    June 19, 2017 at 11:43 am

    We are gonna make them ant wait

    Reply
  • Trudie
    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

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

      Its about 300g x

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

      Fabulous thank you!

  • Sarah Brigstock
    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

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

      Ahhhh well i hope everyone loves them! x

  • Sharon
    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

    Reply
  • Paula
    November 27, 2016 at 2:47 pm

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

    Reply
  • Top 10 Tips for Baking with Jane’s Patisserie! – Knead to Dough
    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 […]

    Reply
  • […] 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 […]

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  • 10 Baking Tips with Jane’s Patisserie!
    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 […]

    Reply
  • abbiosbiston
    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.

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

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

  • Linda
    August 1, 2015 at 4:22 am

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

    Reply
  • ruthlakes
    July 31, 2015 at 8:57 pm

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

    Reply
  • Lynz Real Cooking
    July 31, 2015 at 3:52 pm

    looks nice!

    Reply
  • angelinepeterman
    July 31, 2015 at 1:41 pm

    These look so yummy!

    Reply
  • angelinepeterman
    July 31, 2015 at 1:41 pm

    These look so good! Yummy!

    Reply
  • Jodi
    July 31, 2015 at 12:57 pm

    These look and sound DIVINE!!!

    Reply
  • thesnowwoman
    July 31, 2015 at 12:34 pm

    Sounds heavenly!

    Reply
  • Rae
    July 31, 2015 at 10:13 am

    These brownies look heavenly! Love combining chocolate and orange.

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

      Thank you Rae! ☺️ they’re so yummy!

    • Amanda W
      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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