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Orange brownie served
Fudgy chocolate brownies balanced with refreshing orange notes

Orange brownie

Author: Flavelo
Recipes Cakes and Desserts
The secret to the perfect brownie is texture: a crisp crust on the outside, and a dense, sticky, 'fudgy' interior. In this recipe, the richness of the chocolate is broken by the essential oils and acidity of the orange, resulting in a much more exciting, grown-up flavour profile. Not a sponge cake, so don't expect it to be airy – this is pure indulgence.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Square baking tin (approx. 20x20 cm)
  • Bain-marie (bowl over simmering water) or microwave
  • Whisk

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C. Line the tin with baking parchment.

Tip: Leave some overhang on the paper so you can lift it out easily.
2 ✓

Melt the chocolate with the butter over a bain-marie or in the microwave. Stir until smooth and let cool to lukewarm.

Tip: If you add it hot to the eggs, it will scramble them. With steam, be careful no water gets into the chocolate, or it will seize.
3 ✓

Whisk the eggs with the sugar until pale (very important!). Stir in the grated orange zest and 50 ml of orange juice.

Tip: This step gives the brownie its characteristic texture.
4 ✓

Drizzle the buttery chocolate into the egg foam and mix.

Tip: You will get a beautiful, glossy batter.
5 ✓

Sift in the flour, salt, and baking powder. Fold together until the flour disappears.

Tip: Do not overmix! Just fold.
6 ✓

Pour into the tin and bake for 20-25 minutes.

Tip: It is good when the edges are firm but the middle still wobbles slightly when you shake the tin.
7 ✓

Let it cool completely in the tin (you can even refrigerate for a few hours before cutting).

Tip: Brownies are best cold, that's when the texture sets.

Recipe FAQ

The middle remained too runny.
With brownies, there is a fine line between 'done' and 'raw'. If totally runny, bake for another 5 minutes. But remember, it firms up a lot whilst cooling!
The top didn't get crispy.
The secret to the crispy, shiny top is thoroughly whisking the sugar and eggs.

Ingredients

  • 200 g Dark chocolate (min. 60%)
  • 150 g Butter
  • 150 g Caster sugar
  • 3 pcs Eggs
  • 100 g Plain flour
  • 1 pc Orange (zest and juice)
  • 1 tsp Baking powder
  • 1 pinch Salt
  • 20 g Icing sugar (decoration)