This Mary Berry Chocolate Orange Brownie recipe is a fudgy and zesty recipe, which is made with dark chocolate and fresh orange zest. It’s the ultimate chocolate orange treat, ready in under an hour.
Mary Berry Chocolate Orange Brownies Ingredients
- 180g (¾ cup) butter, plus extra for greasing
- 275g (1 ¼ cups) caster sugar
- Finely grated zest of 2 large oranges
- 75g (¾ cup) good quality cocoa powder
- 50g (½ cup) self-raising flour
- 2 large eggs
- 100g (3.5 oz) plain or dark chocolate, chopped into chunks
How To Make Mary Berry Chocolate Orange Brownies
- Prep Oven and Tin: Preheat your oven to 180°C (160°C Fan, Gas Mark 4). Grease a 30cm x 23cm (12in x 9in) traybake or roasting tin and line it with baking parchment.
- Melt Butter and Infuse Orange: Gently melt the butter in a large saucepan over a low heat. Once melted, remove the pan from the heat and stir in the sugar and the orange zest. Let the mixture cool for a few minutes.
- Combine the Batter: Sift the cocoa powder and the self-raising flour into the saucepan with the butter mixture. Add the eggs. Use a wooden spoon or a spatula to beat everything together until you have a smooth, thick, and glossy batter.
- Add Chocolate Chunks: Gently fold the chopped dark chocolate chunks into the brownie batter until they are evenly distributed.
- Bake and Cool: Pour the mixture into the prepared tin and use the back of a spatula to level the surface. Bake in the preheated oven for 30–35 minutes. The brownie is done when the top has a light, paper-like crust and a skewer inserted into the center comes out with moist, sticky crumbs attached. Let the brownie cool completely in the tin before cutting it into squares.
Recipe Tips
- How to get a perfect fudgy texture? The most important secret to any brownie is to not overbake it! The brownie should be removed from the oven when it is just set. The center will still be very soft, and it will continue to firm up as it cools, resulting in a perfectly fudgy texture.
- How to get a strong orange flavor? For the best, most intense orange flavor, use the zest from fresh oranges. Stirring the zest into the warm butter and sugar mixture helps to release the natural oils, making the brownies incredibly fragrant.
- Can I add nuts? Absolutely. A cup of chopped walnuts or pecans folded in with the chocolate chunks is a classic and delicious addition that pairs beautifully with the chocolate and orange.
- Why did my brownies fall apart when I cut them? This is the most common brownie problem and it’s almost always because they were not cooled completely before slicing. For the neatest, cleanest squares, you must let the traybake cool completely in the tin, or even chill it in the fridge for 30 minutes, before you attempt to cut it.
What To Serve With Chocolate Orange Brownies
These rich and zesty brownies are a perfect treat on their own, especially when still slightly warm. For an indulgent dessert, serve a warm square with:
- A scoop of good quality vanilla or chocolate ice cream
- A dollop of thick clotted cream or crème fraîche
- A handful of fresh raspberries to cut the richness
How To Store Chocolate Orange Brownies
- Room Temperature: Store the cooled brownies in an airtight container at room temperature. They will stay fresh and fudgy for 3 to 4 days.
- Freeze: Brownies freeze exceptionally well. You can freeze the entire slab or individual squares. Wrap them well in cling film and then a layer of foil. They will keep for up to 3 months.
Chocolate Orange Brownies Nutrition Facts
- Serving: 1 brownie square
- Calories: 290 kcal
- Carbohydrates: 36g
- Protein: 4g
- Fat: 16g
- Saturated Fat: 9g
- Sugar: 29g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
For a rich, deep flavor that balances the sweetness, use a good quality plain or dark chocolate with around 50-70% cocoa solids. Using a high-quality cocoa powder is also essential for the best chocolatey taste.
You can, but the flavor will not be as fresh or vibrant. If you must use extract, add about 1 teaspoon to the butter and sugar mixture. Freshly grated zest provides a much more authentic and aromatic orange flavor.
Yes. To substitute, use 50g (½ cup) of plain (all-purpose) flour and add 1 level teaspoon of baking powder to it before sifting it with the cocoa powder.
Mary Berry Chocolate Orange Brownies Recipe
Description
A classic, foolproof chocolate brownie with a perfectly rich, fudgy center and a crisp, light top, all infused with a bright, zesty orange flavor.
Ingredients
Instructions
- Preheat oven to 180°C (160°C Fan). Grease and line a 30x23cm (12x9in) traybake tin.
- Gently melt the butter in a large saucepan, then remove from the heat and stir in the sugar and orange zest.
- Sift in the cocoa powder and flour. Add the eggs.
- Beat with a wooden spoon until you have a smooth, glossy batter.
- Fold in the chocolate chunks.
- Pour the batter into the prepared tin and bake for 30-35 minutes.
- Let the brownie cool completely in the tin before cutting into squares.
Notes
- The most important tip for a fudgy brownie is to not overbake it; a skewer inserted into the center should come out with moist, sticky crumbs, not completely clean.
- You must let the traybake cool completely before cutting it to ensure you get clean, neat squares that don’t fall apart.
- For the best, most intense orange flavor, use the fresh zest of two oranges and stir it into the warm butter and sugar.
- This is a very easy one-pan recipe; simply melt the butter in a saucepan that is large enough to mix the entire batter in, which saves on washing up.
