Dense and fudgy Terry's chocolate orange brownies studded with Terry's Chocolate Orange segments and flavoured with fragrant orange zest.
Moist, intensely chocolaty, and just perfect for snacks, festive bake sales, and even dessert!
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These delicious chocolate orange brownies are one of my all-time favourite sweet treats, especially around Christmas time when it's all about a chocolate orange flavour combo!
There is something so satisfying about sinking your teeth into a perfectly gooey, fudgy brownie. It's my kind of heaven!
Love chocolate orange as much as I do? You'll want to check out my no-bake chocolate orange tiffin, chocolate orange cookies, chocolate orange flapjacks, and chocolate orange cookie bars too!
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✔️ Why should you try it?
- The best dense and fudgy brownies.
- Delicious chocolate orange flavour combo.
- Quick and easy to make.
- Perfect for Christmas.
- Can be frozen.
🥘 Ingredients
Chocolate Orange - 1 Terry's Milk Chocolate Orange (157g). You can also use dark Chocolate Rrange for a richer taste.
Butter - unsalted butter is best for this Terry's chocolate orange recipe.
Dark Chocolate - use dark chocolate with 70% cocoa solids.
Eggs - large eggs at room temperature.
Brown Sugar - light brown sugar gives the brownies a lovely fudgy texture. Use half caster sugar and half light brown sugar for a lighter textured brownie.
Self Raising Flour - a small amount of flour is needed to bind the ingredients together.
Cocoa Powder - use a good quality cocoa powder such as Green & Blacks.
Orange - the zest of 1 orange gives the brownies an extra orangy flavour.
Optional topping - 12 chocolate orange minis and a small amount of melted dark chocolate to stick them in place.
🔪 How to make Terry's Chocolate Orange Brownies
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Melt the butter and dark chocolate together in the microwave. Do this in 30-second bursts and stir each time.
Two: Use an electric whisk to whisk together the eggs for 2-3 minutes until light and fluffy. Add the brown sugar and whisk for a further minute. Mix in the cooled melted dark chocolate mixture.
Three: Add the cocoa powder and flour and gently mix.
Four: Fold in the chopped Terry's chocolate orange pieces and orange zest.
Five: Spoon the brownie mixture into a lined baking tin and bake in the oven for 30-35 minutes.
Six: Allow the brownies to cool in the tin before cutting into bars. Use a little melted dark chocolate to stick chocolate orange minis onto the top of each brownie.
Top Tips
- Line your baking tin with non-stick baking paper to prevent the brownies from sticking to the tin.
- Use good quality cocoa powder. Remember, cocoa powder is not the same as hot chocolate or drinking chocolate.
- It's important to keep a close watch on your brownies towards the end of their baking time. Oven temperatures can vary, so timing may differ between appliances. When the brownies appear almost finished baking, insert a toothpick into the centre. If it comes out with just a few moist crumbs clinging to it, that's the ideal moment to remove the pan from the oven.
- Let the brownies cool fully before cutting them into bars. I sometimes speed up the cooling process by placing the brownie tin in the fridge for 30 minutes.
- Use a sharp knife to cut neat bars and clean the knife with kitchen paper between each cut (be careful when you do this!).
🍴 Serving suggestions
These fudgy brownies are perfect for snacks, bake sales and dessert.
If you're serving the chocolate orange brownies for dessert, warm each bar in the microwave for 30-40 seconds and serve with a dollop of no-churn honeycomb ice cream! If you love that chocolate orange flavour combo, you'll want to try these easy chocolate orange muffins too!
📖 Variations
- Add 100g of Terry's white chocolate orange segments (chopped) for double chocolate orange brownies.
- Stir in 100g of chopped walnuts for crunch and texture.
- Add 80g of dried cranberries for an extra fruity flavour.
🥡 Storage
Store - The chocolate orange brownies can be kept in an airtight container or cake tin for up to 5 days.
Freeze - The brownies can also be frozen for up to 3 months. Let the brownies cool fully before placing them in a freezer-safe container and stashing them away in your freezer for later use.
Reheat - For me, brownies are at their absolute best when they're warm and the chocolate is all melty inside. That's why I always do a quick reheat on brownies before digging in. I place the brownies in the microwave and heat for 10-15 seconds.
❓ Frequently asked questions
524 calories per 100g. One Milk Chocolate Terry's Chocolate Orange weighs 157g.
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The Terry's Chocolate story began in 1767 with the opening of a shop near Bootham Bar, York, selling lemon and orange candied peel. In 1823, Joseph Terry joined the company and using his specialist skills, developed new lines of chocolate, confectionery, candied peel and marmalade. Fast forward to 1932, the iconic Terry’s Chocolate Orange was born, revolutionising the chocolate industry and becoming an immediate hit. Over the last fifty years, the company has changed hands numerous times. It’s been owned by Trust House Forts, Colgate-Palmolive, United Biscuits, Kraft Foods, and currently Carambar & Co (2023).
😋More brownie recipes
- Mini Egg Brownies
- Mint Aero Brownies
- Rolo Brownies
- Raspberry Brownies
- Fudgy Courgette Brownies
- Nutella Brownies
More delicious chocolate recipes
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Recipe
Terry's Chocolate Orange Brownies
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Equipment
- 30 x 20 cm Baking Tin
- Baking Paper
- Electric Whisk
Ingredients
- 200 g Butter cut into pieces
- 200 g Dark Chocolate broken into pieces
- 3 Eggs large
- 250 g Light Brown Sugar
- 100 g Self Raising Flour
- 30 g Cocoa Powder
- 157 g Terry's Chocolate Orange milk or dark, chopped
- 1 Orange zest only
Optional topping
- 50 g Dark Chocolate melted
- 12 Chocolate Orange Minis
Instructions
- Preheat the oven to 170°c (150 °fan/ Gas 3/ 325 °F) and line a 20 x 30cm baking tin with non-stick baking paper.
- Place the butter and dark chocolate in a microwaveable bowl and melt in the microwave in 30 second bursts. Allow to cool.200 g Butter, 200 g Dark Chocolate
- Place the eggs in a large bowl and use an electric whisk to whisk for 2-3 minutes until light and fluffy.3 Eggs
- Add the brown sugar to the eggs and whisk for another minute.250 g Light Brown Sugar
- Mix the cooled melted chocolate mixture into the eggs mixture and stir to combine.
- Gently mix in the flour and cocoa powder.100 g Self Raising Flour, 30 g Cocoa Powder
- Fold in the chopped chocolate orange and orange zest.157 g Terry's Chocolate Orange, 1 Orange
- Pour the mixture into the prepared tin and bake for 30-35 minutes until just set. Allow to cool in the tin.
- Melt the dark chocolate for the topping and smear a little on the back of each chocolate orange minis segment before placing on top of the baked brownies.50 g Dark Chocolate, 12 Chocolate Orange Minis
- Use a sharp knife to cut into bars.
Notes
- Let the brownies cool fully before cutting them into bars. I sometimes speed up the cooling process by placing the brownie tin in the fridge for 30 minutes.
- Use a sharp knife to cut neat bars and clean the knife with kitchen paper between each cut (be careful when you do this!).
- Line your baking tin with non-stick baking paper to prevent the brownies from sticking to the tin.
- Add 100g of Terry's white chocolate orange segments (chopped) for double chocolate orange brownies.
- Stir in 100g of chopped walnuts for crunch and texture.
- Add 80g of dried cranberries for an extra fruity hit.
Lyn
Yummmy! Chocolate and orange are one of the most underrated amazing combination! Love the extra flavor of orange in this brownie recipe and can't wait to give it a try!
Dannii
I am obsessed with Terry's Chocolate orange, so these brownies look perfect to me. I will definitely be trying them.
Taylor Kiser
Chocolate and orange are a favorite flavor combo! These brownies are definitely happening!
Kate
Just irresistible! Love these - and the white chocolate variation for a double-choc-orange brownies is amazing!
Toni
My family enjoyed these delicious brownies! Thanks for sharing the recipe!