Made with real chocolate, cocoa powder and orange zest these Chocolate Orange brownies are the most decadent and fudgy brownies you’ve ever tasted. Dairy-free, Gluten-free.
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Chocolate and Orange, Chocolate and Coconut - these combinations are my all-time favorites. I still can’t decide which one I love more!
I remember my first time trying orange chocolate somewhere while traveling and later on struggling to find the same at home. It was so frustrating, considering how much I love to eat chocolate and sweets!
But that was years ago. Now there are plenty of options available in the stores.
Besides the best part is, that now, I'm can actually whip up and bake something similar myself at home, with the same taste and even better. Like these melt-in-your-mouth Chocolate Orange brownies!
Get ready for your house to smell de-li-ci-ous!
Do you have a favorite (sweets) combination?
Ok, now you know how obsessed I am with these orange brownies, let me show you how to make these bad boys!
Ingredients for Chocolate Orange Brownies
Here's what you'll need:
- 7 tablespoon coconut oil
- ⅔ cup coconut sugar*
- Orange zest from two large oranges (grated)
- 7-8 oz large chocolate chips or shredded chocolate**
- 2 eggs, large
- 2 teaspoon Vanilla extract extract
- ¼ cup cocoa powder
- 3 tablespoon cornstarch
- 2 ½ tablespoon almond flour
- ½ teaspoon salt
*Can sub. To brown sugar
** To make it extra fudgy feel free to add more chocolate, at least 1 cup.
When removing the brownie from the oven it will be moist and you’ll need to let it cool COMPLETELY until cutting.
The secret to making these brownies fudgy is not only using good quality sugar but also high quality and LARGE chocolate chips. If you don’t have large ones, it may be better to use large chunks of cooking chocolate instead.
How to make Chocolate Orange Brownies
Preheat oven to 350 F.
Heat up a small saucepan over medium heat with chocolate chips and coconut oil until all the chocolate is melted and the texture smooth.
Remove from heat and set aside.
In a medium mixing bowl beat eggs for 2-3 minutes at high speed. Don’t overbeat the eggs.
Then add the melted chocolate to the egg mixture and stir well to combine.
Follow with vanilla, sugar, cocoa powder, cornstarch, salt, and almond flour, and orange zest. Stir well until all ingredients combined.
Transfer the brownie batter into an 8 x 8-inch or 8 x 9-inch baking dish covered with parchment paper. Bake the brownies for 25 minutes.
(Depending on the oven bake for 20-25 minutes, but a good rule is to remove the brownies from the oven earlier than later, they'll continue to cook after removing from the oven).
Remove from the oven and allow the brownies to cool in the pan for 20 minutes, before carefully transferring to a wire rack to cool completely.
Slice and enjoy with a scoop of ice cream, chocolate sauce, and more orange zest on the side. (Just reheat the brownies before that, yum!)
Should I refrigerate brownies?
If properly sealed in an airtight container these brownies will last for a week or more. They will remain moist and fudgy just as they were on the first day of baking. In case you’ll need to refrigerate them, do it as soon as they will cool down completely.
I hope you enjoy these delicious fudgy Chocolate Orange Brownies and i can't wait to hear what you think!
Chocolate Orange Brownies (Gluten Free, Dairy free)
INGREDIENTS
- 7 tablespoon coconut oil
- ⅔ cup coconut sugar*
- Orange zest from two large oranges grated
- 7-8 oz large chocolate chips or shredded chocolate** dairy free if desired
- 2 eggs large
- 2 teaspoon Vanilla extract extract
- ¼ cup cocoa powder
- 3 tablespoon cornstarch
- 2 ½ tablespoon almond flour
- ½ teaspoon salt
INSTRUCTIONS
- Preheat oven to 350 F.
- Heat up a small saucepan over medium heat with chocolate chips and coconut oil until all the chocolate is melted and the texture smooth. Remove from heat and set aside.
- In a medium mixing bowl beat eggs for 2-3 minutes at high speed. Don’t overbeat the eggs.
- Then add the melted chocolate to the egg mixture and stir well to combine. Follow with vanilla, sugar, cocoa powder, cornstarch, salt, and almond flour, and orange zest. Stir well until all ingredients combined.
- Transfer the brownie batter into an 8 x 8-inch or 8 x 9-inch baking dish covered with parchment paper. Bake the brownies for 25 minutes. (Depending on the oven bake for 20-25 minutes, but a good rule is to remove the brownies from the oven earlier than later, they'll continue to cook after removing from the oven.)
- Remove from the oven and allow the brownies to cool in the pan for 20 minutes, before carefully transferring to a wire rack to cool completely. Slice and enjoy with a scoop of ice cream on the side. (Just reheat brownie before that, yum!)
NOTES
** To make it extra fudgy feel free to add more chocolate, at least 1 cup.
- When removing the brownie from the oven it will be moist and you’ll need to let it cool COMPLETELY until cutting.
- The secret to making these brownies fudgy is not only using good quality sugar but also high quality and LARGE chocolate chips. If you don’t have large ones, it may be better to use large chunks of cooking chocolate instead. - Makes 9 large or 16 small pieces.
- Nutrition information is shown for 16 cut brownie pieces.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Elizabeth
Oh my goodness gracious me - YUM! Best. Brownies. Ever. Thanks for the recipe
Julia
thank you so much Elizabeth, I'm so happy that you loved these!!!
Jennifer Allen
Yes! A grownup version of brownies that's also gluten-free! I love the flavor of chocolate and orange and can't wait to make these!
Julia
thank you!
Michelle
These brownies are the fudgiest brownies I've ever made! So delicious and really easy to make. Thank you for sharing your recipe.
Julia
thank you so much, these are our favorite!
Emily Flint
Chocolate and orange are such an awesome combination and these brownies are no exception. I served them just like your photo with a huge scoop of ice cream and they were gone in minutes!!
Julia
thank you, Emily, glad you liked it.