Mary Berry​ Chocolate Orange Brownies Recipe

These fudgy Mary Berry Chocolate Orange Brownies are made with rich dark chocolate, fresh orange zest, unsalted butter, light brown sugar, and a hint of cocoa. This recipe creates a decadent and gooey brownie with a bright, zesty flavour and a classic crackly top. They’re a perfect treat for afternoon tea, especially during the autumn and winter months, and this recipe makes 16 delicious squares.

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Mary Berry Chocolate Orange Brownies Ingredients

• 200g (7 oz) dark chocolate (at least 70% cocoa solids), broken into pieces
• 200g (7 oz) unsalted butter, cubed
• 3 large eggs
• 1 teaspoon vanilla extract
• 275g (10 oz) caster sugar
• Finely grated zest of 2 large oranges
• 100g (3.5 oz) plain flour
• 50g (2 oz) cocoa powder
• 1/2 teaspoon baking powder
• 100g (3.5 oz) chocolate orange segments, chopped (optional)

How To Make Mary Berry Chocolate Orange Brownies

1. Preheat your oven and prepare the tin: Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease and line a 23cm (9in) square baking tin with baking parchment, leaving some overhanging the sides to easily lift the brownie out later.
2. Melt the chocolate and butter: Place the dark chocolate pieces and cubed butter in a large, heatproof bowl. Set the bowl over a saucepan of gently simmering water, but do not let the base of the bowl touch the water. Stir occasionally until everything is completely melted and smooth. Remove from the heat to cool slightly.
3. Whisk in sugar, eggs, and orange: Into the slightly cooled chocolate mixture, stir in the caster sugar and orange zest. Add the eggs, one at a time, beating well after each one. Stir in the vanilla extract. The batter should be thick and glossy.
4. Fold in the dry ingredients: Sift the plain flour, cocoa powder, and baking powder together into the bowl. Using a large metal spoon or a spatula, gently fold the dry ingredients into the wet ingredients until they are just combined. Be careful not to overmix. If using, fold in the chopped chocolate orange segments.
5. Pour and bake: Pour the batter into the prepared tin and level the surface. Bake in the preheated oven for 25-30 minutes. The top should be set and have a light crust, but the centre should still be soft to the touch.
6. Cool completely before slicing: A skewer inserted into the middle should come out with moist, fudgy crumbs. It is crucial to let the brownies cool completely in the tin before lifting them out and cutting them into 16 squares.

Recipe Tips

• Use Fresh Orange Zest: For the brightest and most authentic orange flavour, always use fresh zest. Be sure to only grate the orange part of the peel, as the white pith underneath can be bitter.
• Don’t Overbake: To achieve that perfect fudgy texture, it’s important to slightly underbake the brownies. They will continue to set as they cool in the tin. Check them at 25 minutes; you want the centre to be soft.
• A Festive Touch: For an extra burst of flavour and a fun texture, fold in chopped segments of a Terry’s Chocolate Orange. This makes the brownies particularly special for holidays and festive occasions.
• Let Them Set: Patience is key! Brownies are very soft and delicate when they first come out of the oven. Allowing them to cool completely is non-negotiable for getting clean, neat slices without them falling apart.

What To Serve Chocolate Orange Brownies

These delicious brownies are a wonderful treat on their own with a cup of hot tea or coffee. For a truly decadent dessert experience, serve a square gently warmed with a scoop of creamy vanilla ice cream or a dollop of clotted cream. A little extra orange zest grated over the top before serving looks beautiful.

How To Store Chocolate Orange Brownies Leftovers

• Store: Place the cut brownies in an airtight container and store them at room temperature for up to 4 days. The orange flavour often intensifies and tastes even better the next day.
• Freeze: These brownies freeze perfectly. Wrap the individual squares in plastic wrap and then a layer of foil. They can be frozen for up to 3 months. Thaw at room temperature for a couple of hours before enjoying.

Mary Berry Chocolate Orange Brownies Nutrition Facts

• Calories: 295 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 65mg
• Sodium: 40mg
• Total Carbohydrate: 30g
• Dietary Fiber: 2g
• Sugars: 25g
• Protein: 4g

Frequently Asked Questions

• Can I use orange extract instead of fresh zest? Fresh zest provides the best natural flavour, but you can use orange extract if needed. Add 1 teaspoon of high-quality orange extract along with the vanilla. For the best result, use the zest of one orange and 1/2 teaspoon of extract.
• Could I add an orange glaze on top? Yes, an orange glaze would be a lovely finishing touch. Simply whisk about 100g of sifted icing sugar with 1-2 tablespoons of fresh orange juice until you have a smooth, drizzling consistency. Drizzle it over the completely cooled brownies.
• Why are my brownies cakey instead of fudgy? A cakey texture is typically caused by overbaking or by overmixing the batter after the flour has been added, which develops too much gluten. Remember to fold the flour in gently and take the brownies out of the oven while the centre is still soft.
• Can I use milk chocolate instead of dark chocolate? Dark chocolate provides the best rich flavour to balance the sweetness and the citrus. If you use milk chocolate, the brownies will be much sweeter. For a good compromise, you could use half milk and half dark chocolate.

Try More Recipes:

• Mary Berry’S 6-Ingredient Brownies​ Recipe
• Mary Berry Chocolate Brownie Traybake​
• Mary Berry Apple And Lemon Curd Cake​ Recipe