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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!
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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© 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.
201 Comments
Katie L
March 26, 2021 at 11:59 amHi 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
March 26, 2021 at 1:11 pmHii, yes that sounds good!x
Daniela
March 17, 2021 at 3:35 pmHi,
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!
Jane's Patisserie
March 17, 2021 at 9:24 pmYes you can!
Jordan
March 9, 2021 at 9:10 pmAm 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
March 10, 2021 at 8:40 amNo – 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
March 10, 2021 at 5:33 pmSorry 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
March 10, 2021 at 7:23 pmOhhhhh right yes that would be totally delicious still!!
Colette forer
March 5, 2021 at 4:39 pmThese 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!
Daniella
February 22, 2021 at 1:08 pmHi!
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
Jane's Patisserie
February 22, 2021 at 1:36 pmHiya – 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
February 22, 2021 at 2:27 pmPerfect thank you!!
Charlotte
February 13, 2021 at 3:20 pmTruly 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
Maya rube
February 13, 2021 at 10:39 amAbsolutely amazing recipe! Brownies tasted delicious!!!!
Victoria
February 6, 2021 at 9:48 pmHiya, 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
Jane's Patisserie
February 7, 2021 at 12:31 pmFreeze after baking! x
Colette
January 30, 2021 at 8:16 amAbsolutely love these! If I was to try make it in to a brownie cake…what size circle tin would you suggest?
Jane's Patisserie
January 30, 2021 at 7:38 pmTypically 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
Mimz
December 26, 2020 at 10:54 pmCan u leave it in cups please
Lauren
December 21, 2020 at 9:48 pmI’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.
Millie
December 18, 2020 at 2:14 pmThey are amazing! Thank you! Using this for my dad’s 50th bday, he loves these brownies!
Samantha
December 20, 2020 at 5:20 pmWhat temperature would I use for a gas oven?
Mandy Saunders
December 14, 2020 at 12:38 pmAmazing!!
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.
Samantha Tanner
December 10, 2020 at 10:58 pmCould I use a 20x20x7.5 tin x
Jane's Patisserie
December 11, 2020 at 10:58 amIdeally for best results you use a 9″ square, because the smaller tin means you risk the middle being under baked. x
Rachel
December 9, 2020 at 4:44 amHi 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
December 9, 2020 at 2:11 pmIf 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
Claire Squires
December 7, 2020 at 10:24 pmFantastic! I’m a Novice bake but have made these a few times and they are fantastic!
Ashley
December 2, 2020 at 5:24 pmWhat size of baking tin do you use? I’m NEW to baking.
Jane's Patisserie
December 2, 2020 at 7:40 pmAlways mentioned on the recipe – this is a 9″ square.
Danielle
November 24, 2020 at 3:05 pmCan you freeze your brownie tecipes?
Jane's Patisserie
November 24, 2020 at 4:33 pmYes you can!
Claire
November 15, 2020 at 1:29 amHi, what do you generally use when making brownies of any sort, butter or stork?
Jane's Patisserie
November 15, 2020 at 8:35 amYou can use either for brownies! x
Ritika Castelino
November 13, 2020 at 11:52 pmLovely 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
Jane's Patisserie
November 14, 2020 at 10:20 amYes you can! x
Emily
November 13, 2020 at 10:45 amHow much Would I times the recipe by to make it in a bigger tin? Say 26cm tin? Thankyou
Jane's Patisserie
November 13, 2020 at 11:24 amI think about 1/3 more.
Hnin
November 10, 2020 at 3:05 pmTried 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 ☺️
Stephen
November 8, 2020 at 11:31 pmMade 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!!! 🤗🤗🍪☕
Chloe
November 6, 2020 at 3:41 pmI’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
November 7, 2020 at 9:30 amWhat 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
November 7, 2020 at 10:19 amI 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
November 7, 2020 at 1:59 pmYeah I would recommend the lower temp xx
Sophie
November 2, 2020 at 7:23 amI 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! 🙂
Leigh
November 1, 2020 at 10:56 amI 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
November 20, 2020 at 8:30 pmI’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
November 21, 2020 at 10:52 amThis can be because of a few things such as the mixing process (usually over mixed, or not carefully enough mixed), or even the oven!
Paige
October 30, 2020 at 9:36 amHi 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
October 30, 2020 at 9:44 amThe 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?
Mollie Wilkinson
October 27, 2020 at 7:36 amHi jane what size tin do you recommend?
Jane's Patisserie
October 27, 2020 at 8:37 am9″ square – tins are always mentioned in the method xx
Mollie Wilkinson
October 28, 2020 at 2:13 pmOne 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
October 28, 2020 at 4:11 pmYes so the dark chocolate needs to be normal dark chocolate ideally about 70% cocoa, but the terry’s can be dark or milk!
Marie Sanders
October 26, 2020 at 7:57 pmMade these a couple of times and everyone loves them. Am trying all the recipes slowly.
Arti
October 25, 2020 at 2:48 pmTasted 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
October 25, 2020 at 8:42 pmIt 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
Chelsey
October 9, 2020 at 2:14 pmI 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
Declan Rohan
October 6, 2020 at 7:57 pmso so good
Corey
October 3, 2020 at 10:05 amWould 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?:)
Jane's Patisserie
October 3, 2020 at 10:19 amThey’re fine as they are!
autumn
September 25, 2020 at 10:52 amWould 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
September 25, 2020 at 5:26 pmFor brownies you can indeed use baking spread!
Amy Erdman
September 30, 2020 at 4:23 pmYes i use stork 😊
Chelle
September 18, 2020 at 5:18 pmI 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
September 18, 2020 at 8:43 pmPersonally I wouldn’t recommend bourneville as it’s only about 54% cocoa content and you should always use 70%+ x
Amy
September 14, 2020 at 9:13 pmHi 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
September 14, 2020 at 10:12 pmUnfortunately 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
Terry’s Chocolate Orange Brownies – GINGERY GINSENG
August 29, 2020 at 9:12 am[…] *Recipe adapted from Jane’s Patisserie […]
Sophie
October 27, 2020 at 6:34 pmHello!
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
October 27, 2020 at 7:56 pmTerry’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
Mollie
August 28, 2020 at 10:04 pmI 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 🥰
Lisa
August 8, 2020 at 8:17 amMade these for a get together with friends. They are amazing.. Definitely will be making them again.
Leigh-Anne
August 6, 2020 at 1:08 pmHi 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
August 6, 2020 at 6:21 pmSo 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
Gee
July 30, 2020 at 7:41 pmAw 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
August 2, 2020 at 6:31 pmDid 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
August 5, 2020 at 7:51 amThanks 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
Sylvia
July 9, 2020 at 2:26 pmThe best brownies ever! Love them so much!
Chloe
July 10, 2020 at 11:25 pmLove! 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 amAmazing!! 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 pmMy 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
July 4, 2020 at 7:01 pmThat 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 amI’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
July 2, 2020 at 11:54 amThere is nothing you can do now, but it should still be yummy! x
N123
June 19, 2020 at 1:33 pmHi, these look yumm! would i be able to swap the terrys orange chocolate for dark orange chocolate?
Jane's Patisserie
June 19, 2020 at 7:31 pmYesss definitely!! x
Jenni
November 1, 2020 at 11:40 amHi, I made these the other day and they were amazing!! How long can they keep for?
Jane's Patisserie
November 1, 2020 at 7:29 pm4-5+ days easily!
Emily
June 9, 2020 at 7:55 amThese are the best brownies ever! My absolute favourite!! I am OBSESSED!! 😍
Lauren
June 7, 2020 at 2:34 pmHi, 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
June 7, 2020 at 2:39 pmThat 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 pmMade 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.
Laura
May 24, 2020 at 4:25 pmHi 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
May 24, 2020 at 5:44 pmHey! 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 pmHi 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
Jane's Patisserie
May 15, 2020 at 1:25 pmHey! I would use 200g dark, plus the 90g! x
Paige
May 14, 2020 at 3:40 pmHi 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
May 14, 2020 at 5:40 pmI would suggest a light brown sugar, or a dark brown sugar!
Ella
May 14, 2020 at 8:44 amHello, 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
May 14, 2020 at 9:11 amDo 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 pmJust 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!
Lucy Stirling
May 12, 2020 at 6:50 amMade 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
May 12, 2020 at 8:50 amSo 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 amHi, 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
May 8, 2020 at 9:56 amOnly if they start taking ages and catching.
Carrie Zavrou
May 7, 2020 at 12:09 pmThese are amazing! Turned out brilliant!
Mads
May 7, 2020 at 4:15 amHi 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
May 7, 2020 at 2:17 pmI 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 amThese are my go-to brownies! Always disappear very quickly! 😊
Gemma
May 4, 2020 at 10:10 amThe 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
Angela Freeman
May 2, 2020 at 1:51 pmJust 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
Jane's Patisserie
May 2, 2020 at 2:11 pmAhh yay! So glad you liked them!
Hannah
May 1, 2020 at 11:26 amIs it possible to use coconut flour instead?
Jane's Patisserie
May 1, 2020 at 1:03 pmI’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 pmIf 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
April 25, 2020 at 9:29 amYes! 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 pmHi can you use self raising flour instead of plain. All shops seem to be out of stock at the moment?
Jane's Patisserie
April 18, 2020 at 4:16 pmYou 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 amHi, I am just about to make these can I ask what % dark chocolate is best please? Thank you xx
Jane's Patisserie
March 9, 2020 at 7:15 pmAt least 70% is essential, but I always use at least 80% personally!
Candy Donruthai Gallagher
February 29, 2020 at 9:03 pmI 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!
Lucy
February 26, 2020 at 12:11 pmI 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!!! 😊
Carly Lewis
February 2, 2020 at 10:06 amSorry for double questions.. what size tin do you recommend? I know you said 9” but how deep should it be?
Jane's Patisserie
February 3, 2020 at 12:58 amGenerally square tins are 3″ deep!
Carly Lewis
February 2, 2020 at 10:00 amI 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
February 3, 2020 at 12:59 amHave a look in the notes about the updated recipe!
Clare Mizrahi
January 16, 2020 at 4:06 pmJust made these. Have you ever tried freezing these?
Jane's Patisserie
January 16, 2020 at 4:11 pmYep! They freeze well!
Beth
November 27, 2019 at 3:25 pmHave made these brownies several times now, they always came out amazing! Always get soo many compliments. Love making these too!
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 […]
Sarah
November 7, 2019 at 10:34 amMaking 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!
Jane mcintosh
October 17, 2019 at 1:55 pmCan I do them in a 12×9″ tray
Jane's Patisserie
October 17, 2019 at 9:16 pmThey 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 pmThey won’t cook they’ve been in over an hour and still just look like goo
Jane's Patisserie
October 16, 2019 at 8:01 amAs 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 pmDo you have to use proper butter for these or can I use baking margarine like Stork?
Jane's Patisserie
October 7, 2019 at 2:18 pmFor brownies you can use either!
Doreen
August 29, 2019 at 12:30 amJane do you use milk choc terrys orange or dark choc terrys orange for these brownies ?
Thank you
Jane's Patisserie
August 29, 2019 at 7:01 pmYou can use either! The other chocolate you use MUST be dark chocolate though!
Doreen
August 29, 2019 at 12:13 amHi jane
Do you use dark choc terrys orange or milk choc terrys orange in these brownies ?
Thank you
Georgina
July 19, 2019 at 12:58 pmI’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
July 19, 2019 at 7:26 pmDid 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 Brownies. – Roseanne Byford
July 11, 2019 at 2:57 pm[…] Chocolate Orange Brownie Recipe […]
Yuka
February 21, 2019 at 10:26 pmHi 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!
Keeley
February 9, 2019 at 5:35 pmMade these beauties today – they are absolutely delicious and so easy to make!!! x
Charlotte
February 6, 2019 at 8:25 pmYour recipe doesn’t star how much butter to use?
Jane's Patisserie
February 6, 2019 at 8:43 pmI’ve updated it!
Livi
January 31, 2019 at 1:00 pmHi 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
Jane's Patisserie
January 31, 2019 at 6:34 pmOrange 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 pmWhen 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
December 16, 2018 at 6:53 pmI 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 pmThese 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!
Tom Rosenthal and Chocolate Orange Brownies – Enby Tea Leaves
October 15, 2018 at 11:00 pm[…] I used a recipe from Janes Patisserie: https://www.janespatisserie.com/2015/07/31/chocolate-orange-brownies/ […]
Sophie
June 17, 2018 at 11:20 pmSooooo 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
June 18, 2018 at 8:37 amAwh its okay! And thank you! and enjoy them xx
Caroline
April 9, 2018 at 3:09 pmI 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!
Jane's Patisserie
April 9, 2018 at 8:25 pmBest 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
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! […]
Katie
February 7, 2018 at 10:44 amOh my goodness I can’t wait to bake these!!! You are too good Jane! X
Emily
December 12, 2017 at 4:12 pmHi, 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
December 12, 2017 at 4:19 pmHiya – No honestly it’s not, its essential to the base of the brownie to bake it correctly.
Emily
December 14, 2017 at 9:31 pmThank 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 amI 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 amAll you need to do is buy milk chocolate maybe?…
Jane's Patisserie
March 14, 2018 at 9:39 amWell actually no you don’t, because milk chocolate doesn’t work as well.
Sharina
October 29, 2017 at 12:55 pmHi 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
October 29, 2017 at 1:00 pmUse milk/dark chocolate and add orange extract? Or any flavoured chocolate you like.
Katie
September 21, 2017 at 8:13 pmHello 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
September 22, 2017 at 3:46 pmYou 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 pmI 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
Moheez
June 19, 2017 at 11:43 amWe are gonna make them ant wait
Trudie
April 10, 2017 at 10:11 amHi 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
April 10, 2017 at 1:30 pmIts about 300g x
Trudie Thompson
April 10, 2017 at 1:42 pmFabulous thank you!
Sarah Brigstock
March 2, 2017 at 4:18 pmThese 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
March 2, 2017 at 8:02 pmAhhhh well i hope everyone loves them! x
Sharon
December 9, 2016 at 8:00 amWhen 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
Paula
November 27, 2016 at 2:47 pmYum yum! Just made these and they’re amazing, thanks for the recipe 🙂
Jane's Patisserie
November 28, 2016 at 9:11 pmYay! I’m so glad! ❤️
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 […]
10 Tips to baking by JANE’S PATISSERIE MY BAKING JOURNEY ♥ | The Blogging Grandma
January 18, 2016 at 3:06 pm[…] 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 […]
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 […]
abbiosbiston
August 1, 2015 at 7:07 pmI 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
August 1, 2015 at 7:53 pmYay! Thank you! I always think different brownie recipes suit different flavours and these ones are lovely! ☺️
Linda
August 1, 2015 at 4:22 amI love that combo of chocolate & orange!! yummy 🙂
Jane's Patisserie
August 1, 2015 at 8:59 amMe too! 🙂 And thank you!
ruthlakes
July 31, 2015 at 8:57 pmGorgeous recipe – I have to make these for a picnic this weekend ?
Jane's Patisserie
July 31, 2015 at 8:58 pmThanks Ruth! ☺️ please do!
Lynz Real Cooking
July 31, 2015 at 3:52 pmlooks nice!
Jane's Patisserie
July 31, 2015 at 3:53 pmThank you!
angelinepeterman
July 31, 2015 at 1:41 pmThese look so yummy!
angelinepeterman
July 31, 2015 at 1:41 pmThese look so good! Yummy!
Jane's Patisserie
July 31, 2015 at 2:19 pmThank you!
Jodi
July 31, 2015 at 12:57 pmThese look and sound DIVINE!!!
Jane's Patisserie
July 31, 2015 at 2:19 pmThank you so much Jodi! ☺️
thesnowwoman
July 31, 2015 at 12:34 pmSounds heavenly!
Jane's Patisserie
July 31, 2015 at 2:19 pmThey were so yummy! ☺️
Rae
July 31, 2015 at 10:13 amThese brownies look heavenly! Love combining chocolate and orange.
Jane's Patisserie
July 31, 2015 at 10:17 amThank you Rae! ☺️ they’re so yummy!
Amanda W
May 3, 2020 at 11:07 pmMade 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!