Terry’s Chocolate Orange Brownies

Rich, decadent and oh-so chocolatey brownies filled with orange zest and chunks of Terry’s Chocolate Orange.

We’re kicking off the festive season with a delicious new brownie recipe. This brownie is filled with one of the best chocolates around: Terry’s Chocolate Orange.

It’s not Christmas in our household without at least one Terry’s Chocolate Orange opened and very quickly consumed over the festive period! This is the one chocolate I associate with Christmastime, even though it’s available year round. I’m lucky to have worked with Terry’s Chocolate Orange on my Instagram page. I’m definitely one of their biggest fans!

It wouldn’t be Christmas on the blog without incorporating Terry’s Chocolate Orange in a bake! My viral Terry’s Chocolate Orange Cheesecake still remains one of my most viewed/popular recipes.

I made these brownies to kick off the Christmas 2024 recipes on WJBN. I had friends coming over, so I baked these and sent my friends and a few family members home with a container of the brownies. Which definitely helped out, because I wouldn’t have resisted eating several of these brownies while they sat on the kitchen countertop!

Also, an amazing idea you can do is heat the brownies up in the microwave – it produces a gooey chocolate fondant-style pudding.

Warm chocolate orange brownie + ice cream = chef’s kiss!

I baked a vegan version of this brownie recipe I’m sharing today, a few years ago when I was vegan. So, if you’re vegan, you won’t miss out with these Vegan Chocolate Orange Brownies.

We’re packing SO much orange flavour into these brownies with the addition of orange zest in the brownie batter, along with a whole TCO chopped up and folded through.

Adding orange to brownies just makes brownies 100x better in my opinion. Feel free to add more chopped Terry’s Chocolate Orange to your brownie batter if you like even more chocolate chunks in your brownie.

Enjoy and happy baking!

Terry's Chocolate Orange Brownies

Rich, decadent and oh-so chocolatey brownies filled with orange zest and chunks of Terry's Chocolate Orange.

Prep Time 20

Cook Time 45

Total Time 1 5

Servings 16

Author What Jessica Baked Next

Ingredients

200 g butter (salted or unsalted)
200 g dark chocolate
Zest from one large orange
270 g caster or granulated sugar
3 eggs
2 egg yolks
115 g plain flour
35 g cocoa powder
154g Terry's Chocolate Orange roughly chopped

Instructions

Preheat oven to 160°C / 140°C Fan / 325°F / Gas Mark 4. Line a 20cm square tin with parchment paper and set aside.
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.
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.
In large mixing bowl, using your fingertips rub, the sugar and orange zest together until fragrant. Sift flour and 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. Finally, fold through the chopped Terry's Chocolate Orange. 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.
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.

Get ready for Christmas with these delicious recipes!

No-Bake Ferrero Rocher Cheesecake

Christmas Crunch Snack Mix

Gingerbread Men

Snowball Cookies

Terry’s Chocolate Orange Cheesecake

Snowball Cookies

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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)

Ingredients:

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

Method:

Preheat oven to 160°C / 140°C Fan / 325°F / Gas Mark 4. Line a 20cm square tin with parchment paper and set aside.
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.
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.
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.
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