Baking · Brownies · Buttercream and Frosting · Chocolate · Vegan

Vegan Chocolate Orange Brownies

Vegan Chocolate Orange Brownies: rich and fudgy chocolate orange flavoured brownie with a chocolate orange buttercream.

In case you missed them, the festive recipes I’ve blogged so far: 3 Ingredient Oreo Truffles (perfect Xmas gift idea), Orange Chocolate Chip Cookies, Vegan ShortbreadVegan Gingerbread Loaf Cake and Vegan Cinnamon Rolls. My first year baking entirely vegan Christmas recipes!

Since sharing this Vegan Brownies recipe last year, I’ve been desperate to put a twist on the recipe. These vegan brownies are perfect for fans of fudgy brownies. I know I am, I’ll take a fudgy brownie over a cakey brownie any day.

The orange flavour in these brownies comes with a real punch, the way I’ve incorporated so much orange flavour is by adding orange extract instead of vanilla and adding the zest from one large orange.

I make my own vegan chocolate orange – they’re delicious and so easy to do! I have a 9-segment mould and melt 75g of vegan chocolate and once the chocolate has melted I stir through 1/4 teaspoon of orange extract.

The buttercream is optional, these brownies taste divine without it just served warm with vegan whipped cream or ice cream. The chocolate orange buttercream is made by creaming softened vegan butter and sifted icing sugar until lightened. Then adding orange extract and gently mixing in melted chocolate plus enough vegan cream or milk until the buttercream is a spreadable consistency.

I also decorate with extra orange zest and homemade chocolate orange segments. This brownie will make an impressive Christmas Day dessert, it’s pretty rich so only a small piece is needed – though I went overboard with these pictures as three of us ended up sharing one piece!

The recipe serves 16 depending on how big or small you slice the brownie up.


Vegan Chocolate Orange Brownies

Vegan Chocolate Orange Brownies: rich and fudgy chocolate orange flavoured brownie with a chocolate orange buttercream.
Prep Time 10 minutes
Cook Time 25 minutes
Servings 16
Author What Jessica Baked Next


Brownie Batter:

  • 100 g dark chocolate
  • 200 g caster sugar
  • Zest from 1 large orange
  • 140 g plain flour
  • 20 g cocoa powder
  • 1 teaspoon baking powder
  • 80 ml vegetable oil
  • 240 ml plant milk
  • 1 teaspoon orange extract
  • 100 g vegan chocolate chips/chunks (optional)

Chocolate Orange Buttercream:

  • 75 g vegan butter softened
  • 150 g icing sugar sifted
  • 1/4 teaspoon orange extract
  • 75 g vegan chocolate
  • 2 tablespoons vegan cream or plant milk


Make The Brownie Batter:

  • Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 20cm square cake tin with parchment paper and set aside.
  • Break the dark chocolate up and add to a small heatproof bowl set over a pan of simmering water (bain-marie) - make sure the base of the bowl is not directly touching the water. Gently melt the dark chocolate until it’s smooth.
  • In a large mixing bowl, mix the sugar and orange zest together. Now sift together the flour, cocoa powder and baking powder. Give these ingredients a quick whisk together to combine then whisk in the oil, plant milk and orange extract until you have a smooth batter. Whisk in the melted chocolate until incorporated. Finally, if using fold through the extra chocolate chips/chunks.
  • Transfer the brownie batter to the lined tin.
  • Bake the brownies for 25-30 minutes - I always bake mine for 25 minutes because I like the brownies extra fudgy. Leave to cool completely in the tin before cutting in to 16 squares. We left ours overnight before cutting.

Make The Buttercream:

  • Cream the butter and icing sugar for about 2 minutes until light and fluffy. Add the orange extract, melted chocolate and vegan cream and mix until combined. Spread the buttercream over the top of the brownie or slice the brownie up and pipe the buttercream on top.
  • The brownies will keep stored in an airtight container at room temperature for up to one week.

My other Christmas recipes you’ve been enjoying!

Scottish Shortbread

Vegan Biscoff Cheesecake

Terry’s Chocolate Orange Cheesecake

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Baking · Chocolate

Chocolate Fudge Brownies

Chocolate fudge brownies made with cocoa powder and melted dark chocolate for a crisp, chewy exterior and divine, molten centre. 

Everyone has their idea of certain qualities and characteristics the “perfect” brownie should have, this recipe produces a gorgeously fudgy and squidgy texture.

When I first tested this brownie recipe out I wasn’t entirely confident on how long to bake it for. Baking your brownies to the correct texture can prove a difficult task. A cake tester when inserted right into the centre of the brownie should when removed have a few moist crumbs attached. If the brownie is not fully baked then the cake tester will come out covered in raw batter. I find usually about 40-45 minutes in my oven is about the perfect timing.

You’ll need to leave the brownie once they’re baked for at least six hours or overnight. If I’m patient enough, I usually leave mine overnight and doing this makes slicing the brownies a lot easier and this time also allows the brownie to set. As hard as it might be, try to resist eating home-baked brownies until the next day, the flavour and texture improves the longer you leave them.

Though you’ll find there’s plenty of chocolate already in these brownies. Feel free to add chips or chunks of dark, milk or white chocolate or dried fruit and nuts. This is just a base recipe, go ahead and adapt it to make it your own!

When you’re ready to serve the brownies, slice them up and lightly dust with icing sugar. In our house we love brownies served with ice cream or whipped cream and fruit. You don’t really need any sauce as they’ll be rich enough on their own.

Serve these brownies at room temperature or warm them up in the microwave and they’ll go all deliciously gooey!

(Makes 16)


200g butter, cut into small cubes

200g dark chocolate, coarsely chopped

3 large free-range eggs

2 large free-range egg yolks

115g plain flour

270g caster sugar

35g cocoa powder


  1. Preheat oven to 160°C / 140°C Fan / 325°F / Gas Mark 4. Line a 20cm square tin with parchment paper and set aside.
  2. Melt the butter and chocolate over a bain-marie or in the microwave in 20-second intervals until completely melted and smooth. Set this mixture aside and leave it to cool for 5 minutes.
  3. Meanwhile beat the eggs and egg yolks together until combined. Once the chocolate mixture has cooled slightly, add the egg mixture and stir to combine.
  4. In large mixing bowl, mix together the flour and sugar, sift the cocoa powder over the top and mix until thoroughly combined and no lumps of flour remain. Now add the chocolate mixture and stir until combined, try not to over mix otherwise this may result in your baked brownies being tough. Transfer the brownie batter to the prepared tin and smooth the surface. Bake the brownies for 40-45 minutes, they’ll be ready when they’re risen, the top has started to slightly crack and a cake tester when inserted into the centre comes out with just a few moist crumbs attached.
  5. Leave the brownies to cool completely in the tin, then once cooled leave them to set for at least 6 hours or overnight for best results. When ready to serve, slice the brownies into 16 squares. Brownies will store in an airtight container for up to a fortnight.

Recipe from Taste

I recently baked these brownies again and added the zest of one large orange and 2 x 125g packets of roughly chopped Terry’s chocolate orange segments to the original recipe. You’ll want to fold the chopped chocolate into the brownie batter before baking. This chocolate orange brownie is perfect for anyone who loves Terry’s chocolate oranges!


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