Why You’ll Love This Recipe

I love this brownie recipe because it’s simple yet delivers that perfect bakery-style texture — crisp on the edges and soft and fudgy inside. The orange zest and Terry’s Chocolate Orange pieces make it stand out from a classic brownie. It’s a crowd-pleaser at parties, ideal for gifting, or just for a cozy night in. I can mix everything in one pan, and it’s ready to bake in minutes — no complicated steps, just pure chocolatey goodness.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

125 g (4.5 oz) Butter, See notes
100 g (3.5 oz) 70% dark chocolate, See notes
50 g (2 oz) Milk chocolate, See notes
150 g (1 cup) Soft light brown sugar
2 Eggs
90 g (0.75 cups) Plain flour
Zest of an orange, See notes
2 Terry’s Chocolate Oranges, See notes

Directions

1. I preheat the oven to 180°C (350°F) and line a 25×25 cm (10×10 inch) square baking tin with parchment paper.

2. In a saucepan over low heat, I melt the butter gently. When it starts to melt, I add the dark chocolate, milk chocolate, and brown sugar. I stir until everything is smooth and combined, then remove from the heat.

3. I let the mixture cool for about 5–10 minutes so it’s not too hot before adding the eggs.

4. I beat in the eggs one at a time until the batter is thick and glossy.

5. Next, I stir in the plain flour until just combined — I don’t overmix so the brownies stay soft.

6. I chop one and a half of the Terry’s Chocolate Oranges into large chunks and fold them into the batter along with the orange zest.

7. I pour the mixture into the prepared tin and top it with the remaining Chocolate Orange segments.

8. I bake for 20–25 minutes, or until the edges are set but the center still has a slight wobble. (I always remember that brownies are better slightly underbaked than overdone.)

9. I let them cool completely in the tin before cutting into squares — this helps them set properly and gives that perfect fudgy texture.

Servings and Timing

This recipe makes 12 brownies and takes about 10 minutes to prepare and 25 minutes to bake — ready in around 35 minutes total. They’re ideal for making ahead, as they taste even better the next day.

Variations

I sometimes add white chocolate chunks or drizzle melted chocolate over the top once cooled for an extra indulgent touch. If I want a stronger orange flavor, I use a teaspoon of orange extract in addition to the zest. For a festive twist, I mix in chopped cranberries or nuts. If I can’t find Terry’s Chocolate Orange, I use any chocolate I like and add orange extract to the batter for that same zesty flavor.

Storage/Reheating

I store the brownies in an airtight container at room temperature for up to 4 days. They also freeze beautifully — I wrap them individually and freeze for up to 3 months. To serve warm, I microwave a brownie for 10–15 seconds, which brings back the gooey texture and makes the chocolate melt again. Perfect with a scoop of vanilla ice cream or a cup of coffee.

FAQs

Can I use just milk chocolate instead of dark?

I prefer a mix of both for balance — all milk chocolate makes them too sweet and less fudgy.

Can I use orange extract instead of zest?

Yes, about 1 teaspoon of orange extract works well and gives a stronger flavor.

Do I really need to cool the mixture before adding the eggs?

Yes, or the eggs might scramble. Letting it cool ensures a smooth, shiny batter.

How do I know when the brownies are done?

I bake until the edges are set but the center still has a slight jiggle — they’ll firm up as they cool.

Can I make them gluten-free?

Yes, I can substitute the plain flour with a good gluten-free flour blend.

Can I double the recipe?

Definitely — I just bake it in a larger tin and add a few extra minutes to the baking time.

Can I use margarine instead of butter?

Butter gives a better flavor and texture, but dairy-free alternatives can work with slight timing adjustments.

How do I stop brownies from sticking to the tin?

I always line the tin with baking paper, leaving a little overhang to lift them out easily.

Can I make these without Terry’s Chocolate Orange?

Yes, any good chocolate will work — I just add a teaspoon of orange extract to keep the flavor.

Why should I cool them before cutting?

Cooling helps them set so they slice neatly and don’t fall apart.

Conclusion

These Chocolate Orange Brownies are the perfect combination of rich chocolate and zesty orange — dense, fudgy, and incredibly moreish. I love how easy they are to make, yet they look and taste impressive enough for any occasion. Whether I’m baking them for a party, sharing with friends, or keeping them all to myself, these brownies always deliver that gooey, melt-in-the-mouth chocolate satisfaction.