Chocolate Orange Brownies with Zesty Citrus Glaze

Craving a decadent dessert that’s simple to make yet sure to impress? These chocolate orange brownies are rich, fudgy and ready in about 35 minutes using just one bowl. With a crisp top, a gooey centre and bright orange flavour throughout, they’re perfect for sharing—or keeping all to yourself.

Easy chocolate orange brownies

I developed a reliable one-bowl fudgy brownie base that delivers every time: easy to make, deeply chocolatey with a chewy top and an irresistibly moist centre. This chocolate orange version uses chocolate orange segments and fresh orange zest for a delicious citrus note that lifts the chocolate.

What makes a brownie fudgy?

The key to fudgy brownies is fat and real chocolate. Recipes that melt chocolate into the batter and use a higher proportion of butter or chocolate to flour will produce a dense, moist texture. Brownies made with only cocoa powder and less fat tend to be lighter and more cake-like.

Why does chocolate and orange pair so well?

Orange’s bright, zesty acidity cuts through the richness of chocolate, creating a balanced and lively flavour combination. The citrus enhances the chocolate’s complexity, making the pair especially enjoyable—whether in brownies, cakes or other treats.

The secret of a great brownie

In my view, using quality chocolate is essential. Real dark chocolate in the batter gives depth and that fudgy texture you want. Aim for a good-quality bar with around 60% cocoa or more for best results.

Ingredients and substitutions

If you’re uncertain about ingredients or possible swaps, here’s a straightforward guide so the recipe works every time.

• Butter – Unsalted is recommended so you can control the salt level. In this recipe the chocolate dominates, so standard good-quality butter is fine.
• Chocolate – Use decent dark chocolate (about 60% cocoa or more). The flavour shows through strongly in the finished brownies.
• Eggs – Room-temperature eggs work best to help the batter emulsify. Use standard medium or large eggs for accurate results.
• Sugar – Golden caster sugar gives a subtle caramel note, but regular caster sugar will also work.
• Orange – Only the zest is needed here. Choose an orange with aromatic, unblemished skin.
• Salt – Plain table salt is fine.
• Flour – Plain (all-purpose) flour is required. Substituting other flours will change texture and outcome.
• Cocoa powder – Use unsweetened cocoa powder, not drinking chocolate, which contains added sugar.
• Terry’s Chocolate Orange – The recipe is built around these segments; using the original chocolate orange gives the best flavor.

Recipe tips and troubleshooting

Follow these tips to ensure success:

• Read the recipe through before you start to avoid surprises.
• Weigh and prepare all ingredients in advance so the process flows smoothly.
• Use the best dark chocolate you can afford—flavour depends on it.
• It’s safer to slightly underbake brownies than overbake them; remove them when the top is set and crisp.
• Allow the brownies to cool completely in the tin before removing and slicing—this helps them set and slice neatly.
• Pack the cooled squares in greaseproof paper or cellophane for homemade gifts.

Time management

Here’s the timing to help plan your bake:

• Preparation takes about 15 minutes.
• Bake time is approximately 20 minutes.
• Allow at least 2 hours for the brownies to cool completely in the tin before slicing.
• Brownies freeze well for up to one month—wrap tightly and thaw fully before serving.

If you like this recipe…

…you might also enjoy other orange-and-chocolate treats such as sticky orange cake, millionaire brownie bars, Twix brownies and Kinder Bueno brownies.

Chocolate Orange Brownies – Step by Step Picture Recipe

(Printer-friendly recipe card is available at the end of the post)

This recipe lists both UK metric and US cup measurements.

Ingredients

Makes 16 brownies

• 250g Terry’s Chocolate Orange, divided
• 110g (1/2 cup) unsalted butter, room temperature
• 110g (3.9 oz) dark chocolate, broken into pieces
• 2 eggs, room temperature
• 225g (1 + 1/8 cup) golden caster sugar
• Zest of 1 orange
• 1 tsp vanilla extract or paste
• 1/4 tsp salt
• 60g (1/2 cup) plain/all-purpose flour
• 2 tbsp cocoa powder

Essential equipment

• 20cm (8″) square baking tin
• Large microwavable bowl
• Spatula
• Sieve

Instructions

Lightly grease and line the base and two sides of the tin. Preheat the oven to 180ºC (fan 170ºC / 356ºF).

Set aside 16 whole chocolate orange segments for topping and roughly chop the remaining chocolate orange pieces.

Cube the butter and place it with the broken dark chocolate in a large microwavable bowl. Heat in 10-second bursts, stirring between each, until fully melted and smooth.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

Add the sugar and mix thoroughly until the mixture is smooth and no longer grainy on the bottom of the bowl. Stir in the orange zest, vanilla and salt.

Sift the flour and cocoa powder into the bowl and fold gently until there are no visible streaks of flour.

Fold in the chopped Terry’s Chocolate Orange pieces until evenly distributed.

Spoon and smooth the batter into the prepared tin. Press the reserved whole chocolate orange segments into the top so each portion will have a segment.

Bake for 20–25 minutes until the top is crisp. Remember, slightly underbaking is better than overbaking for a fudgy result.

Allow the brownies to cool completely in the tin before lifting out and cutting into 16 pieces. Enjoy!

How to store chocolate orange brownies

Store fully cooled brownies in a greaseproof-lined airtight metal tin at room temperature. Avoid plastic containers to prevent condensation that can make them sweaty. They are best eaten within one week.

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Easy Chocolate Orange Brownies Recipe

Yield:
16

Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Rich, fudgy and easy to make—these brownies combine deep chocolate flavour with bright orange zest for a decadent treat.

Ingredients

• 250g Terry’s Chocolate Orange, divided
• 110g (1/2 Cup) Unsalted Butter, room temperature/cubed
• 110g (3.9 oz) Dark Chocolate, broken into pieces
• 2 Eggs, room temperature
• 225g (1 + 1/8 Cup) Golden Caster Sugar
• Zest of 1 Orange
• 1 tsp Vanilla Extract or Paste
• 1/4 tsp Salt
• 60g (1/2 Cup) Plain/All Purpose Flour
• 2 tbsp Cocoa Powder

Essential Equipment

• 20cm (8″) Square Baking Tin
• Large Microwavable Bowl
• Spatula
• Sieve

Instructions

1. Grease and line a 20cm (8”) square tin and preheat the oven to 180ºC / Fan 170ºC / 356ºF. Reserve 16 chocolate orange segments for the top and chop the rest. Place the butter and broken dark chocolate in a large bowl and melt in short bursts, stirring until smooth.
2. Beat in the eggs one at a time, making sure each is fully incorporated.
3. Add the sugar and stir thoroughly until the mixture is smooth and not gritty on the bottom of the bowl.
4. Mix in the orange zest, vanilla and salt.
5. Sift the flour and cocoa into the batter and fold gently until no streaks remain.
6. Fold in the chopped Terry’s Chocolate Orange pieces so they’re evenly distributed.
7. Smooth the batter into the prepared tin and press the reserved whole segments into the top, planning where you’ll slice.
8. Bake for 20–25 minutes until the top is crisp. Allow the brownies to cool completely in the tin before removing and slicing into 16 squares.

Notes

If you’d prefer a photo-heavy walk-through, see the main post above for step-by-step images and extra tips.

Storage

Store cooled brownies in a greaseproof-lined metal tin at room temperature. They keep best for up to one week.

Tips

• Read the full recipe before starting to avoid mistakes.
• Weigh and prep all ingredients so the process is quick and smooth.
• Choose good dark chocolate—flavour depends on it.
• Remove brownies from the oven when the top is set; slight underbake gives the best texture.
• Allow complete cooling before removing from the tin to ensure neat slices.

Nutrition Information:

Yield: 16
Serving Size: 1

Amount Per Serving:
Calories: 255Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 60mgCarbohydrates: 32gFiber: 1gSugar: 26gProtein: 3g

Nutritional information is a guide only. Check labels for allergens where applicable.

I want to see YOUR baking!

Have you tried these chocolate orange brownies? I’d love to see your photos—tag the recipe account on social media or leave a comment on the blog.

Other tasty chocolate orange recipes

• Chocolate orange madeleines
• Slow cooker Terry’s Chocolate Orange fudge
• Chocolate orange muffins