These Chocolate Orange Brownies are quick and simple to make and deliver that irresistible combination of rich chocolate and bright orange. Packed with Terry’s Chocolate Orange pieces, these brownies are dense, fudgy and perfect for sharing—or keeping all to yourself.
If you love the classic taste of Terry’s Chocolate Orange, these brownies are one of the easiest ways to enjoy it all year round. The scent of chocolate and orange is enough to bring back nostalgic holiday memories, but these treats are great any time.
Why you’ll love this Chocolate Orange Brownie recipe
- Prepared in under 10 minutes
- Classic chocolate-and-orange flavour combination
- Perfectly fudgy, rich brownies every time
Origin of the recipe
This recipe began as a small experiment and quickly proved to be the perfect pick-me-up. After several tweaks to balance texture and flavour, the formula below gives reliably gooey, chocolatey brownies that highlight the familiar Terry’s Chocolate Orange taste.
It’s a favourite in my holiday baking collection and a go-to when I want an easy but impressive dessert.
More Terry’s Chocolate Orange treats
- Chocolate Orange Cheesecake (no-bake)
- Slow Cooker Chocolate Orange Pudding
- Chocolate Orange Cake
- Chocolate Orange Fudge
- Chocolate Orange Rocky Road
- Chocolate Orange Hot Cross Buns
Ingredients for Chocolate Orange Brownies
- 125 g butter – use real butter where possible (not margarine).
- 100 g very dark chocolate (70%) and 50 g milk chocolate – a mix gives depth and fudginess.
- 150 g soft light brown sugar
- 2 medium eggs
- 90 g plain flour (all-purpose)
- Zest of one orange – alternatively, 1 tsp orange extract or oil can be used for extra orange flavour.
- About 300 g Terry’s Chocolate Oranges (roughly two regular 157 g oranges) – chop one-and-a-half into the batter and reserve the remaining segments to press on top before baking. If you can’t get Terry’s, use any chocolate and add orange extract to taste.
How to make Chocolate Orange Brownies
- Preheat oven to 180°C fan / 200°C / 400°F / Gas Mark 6. Line a 25 x 25 cm square tin with baking paper.
- Gently melt the butter in a saucepan on very low heat. When it starts to melt, add the dark chocolate, milk chocolate and brown sugar and stir until fully melted and smooth. Remove from the heat.
- Leave the mixture to cool for 5–10 minutes, then beat in the eggs one at a time until well combined.
- Fold in the plain flour, orange zest and large chunks from one-and-a-half of the Chocolate Oranges.
- Pour the batter into the prepared tin, then press the remaining Chocolate Orange segments onto the top.
- Bake for 20–25 minutes. The edges should be set while the middle still has a slight wobble—do not overbake to preserve that fudgy texture.
- Allow the brownies to cool completely in the tin before slicing. Cooling fully ensures clean cuts and the proper fudgy consistency.
Hint: Be very careful not to overbake. Brownies are better slightly underdone than dry.
Substitutions
- Orange zest: Substitute with 1 tsp orange extract or orange oil for a stronger flavour.
- Terry’s Chocolate Oranges: If unavailable, use other milk chocolate plus a little orange extract; aim for a total of ~300 g chocolate pieces.
Storing
Store the Chocolate Orange Brownies in an airtight container at room temperature for up to 5 days. There is no need to refrigerate them.
Freezing: Brownies freeze well. Cut into portions once fully cooled, wrap in baking paper and freeze for up to 3 months. Thaw at room temperature when ready to enjoy.
Top tips
Best tin to use
A square 23–25 cm tin gives the right depth for these brownies so they bake evenly and remain fudgy.
Best chocolate to use
Use good-quality chocolate that melts smoothly. A combination of very dark and milk chocolate balances richness and sweetness and helps produce that dense, fudgy texture.
Don’t overbake
Remove the brownies once the edges are set and the centre still wobbles slightly. They continue to set as they cool.
Cool completely
Allow the brownies to cool fully in the tin before cutting so they slice neatly and hold their fudgy texture.
FAQs
Yes. Lining the tin with baking parchment prevents sticking and makes it easy to lift the brownies out once they are cool. Greaseproof paper is not the same and typically needs a light oiling first.
Yes—there are many variations such as Peanut Butter Brownies, Nutella Brownies, Creme Egg Brownies and Chocolate Brownies with Celebrations. Experimenting with add-ins and toppings is a great way to personalise the classic brownie.
If you try this Chocolate Orange Brownies recipe, let me know how they turned out and feel free to rate or comment. I love to see baking creations—tagging or sharing on social media is always welcome.
Chocolate Orange Brownies {Easy & Delicious!}
Author: Sarah Rossi
Prep time: 10 minutes • Cook time: 25 minutes • Total time: 35 minutes • Servings: 12 squares
These fudgy Chocolate Orange Brownies are loaded with chopped Terry’s Chocolate Orange and finished with segments on top for a melty, citrus-chocolate hit in every bite.
Ingredients
- 125 g butter
- 100 g 70% dark chocolate
- 50 g milk chocolate
- 150 g soft light brown sugar
- 2 eggs
- 90 g plain (all-purpose) flour
- Zest of one orange
- About 300 g Terry’s Chocolate Oranges (two regular oranges)
Instructions
- Preheat oven to 180°C fan / 200°C / 400°F / Gas Mark 6. Line a 25 x 25 cm square tin with baking paper.
- Melt the butter on very low heat, then add the dark and milk chocolate and the sugar. Stir until smooth and remove from the heat.
- Allow to cool for 5–10 minutes, then beat in the eggs one at a time.
- Fold in the flour, orange zest and chopped Chocolate Orange pieces (reserve some segments for the top).
- Transfer to the tin, press remaining segments on top and bake 20–25 minutes until edges are set but the centre still has a slight wobble.
- Cool completely in the tin before slicing into squares.
Notes
- Use real butter for the best flavour and texture. For dairy-free versions, choose an appropriate dairy-free spread and chocolate, and adjust the bake time if needed.
- If you prefer a stronger orange flavour, add 1 tsp orange extract in addition to or instead of zest.
- Brownies are best slightly underbaked for a fudgy interior—don’t overcook.
Nutrition (approx. per square)
Calories: 237 kcal • Carbohydrates: 25 g • Protein: 3 g • Fat: 14 g • Sugar: 17 g