Best 6 Chocolate Orange Marmalade Brownies Recipes

CHOCOLATE ORANGE BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 24 x 20cm brownie tin with baking parchment. Put the butter, dark chocolate and orange zest in a non-stick saucepan and very gently melt over a low heat, stirring every now and then, until smooth - take care not to overheat it. Cool.
• Whisk the eggs and sugar together with an electric whisk until the mixture is pale, has doubled in volume and leaves a trail when the beaters are lifted. Gently stir into the cooled chocolate mixture. Sift over the flour and cocoa, stir in, then add the orange chocolate.
• Pour into the lined tin and bake for 35-40 mins. Cool in the tin, then cut into squares.

DARK CHOCOLATE-ORANGE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking pan and line with parchment paper, leaving the paper hanging over on 2 opposite sides.
• Place semisweet chocolate and butter into a microwave-safe bowl. Melt chocolate in a microwave in 15-second intervals, stirring after each interval, 1 to 3 minutes.
• Beat brown sugar, eggs, and orange zest together using an electric mixer in a bowl until thick and fluffy. Fold in chocolate mixture.
• Sift flour and cocoa together into a separate bowl; stir in chocolate mixture. Stir in white chocolate bits. Spread into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 40 minutes. Let cool in the pan completely before lifting out, 15 to 30 minutes, using the paper as handles. Cut into squares.

DOUBLE CHOCOLATE ORANGE BROWNIES

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in chocolate mixture. Beat in extract. Gradually add flour to chocolate mixture., Pour into a greased 13x9-in. baking dish. Sprinkle with chocolate chips. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). , Cool completely on a wire rack. Cut into squares. Just before serving, sprinkle with confectioners' sugar.

CHOCOLATE ORANGE MARMALADE BROWNIES

Steps:

• Preheat the oven to 350 F. Grease with baking spray a brownie pan measuring 9 x 11 inches (or 8 x 8 inches) ,and line the bottom with parchment paper, leaving some paper hanging over the sides for easy lifting later. Set pan aside.
• In a double boiler where the bottom is filled with simmering water, over medium heat, melt the chocolates. When completely melted, remove from the heat and set aside on the counter to cool.
• In a large mixing bowl, combine the flour, baking powder and salt. Whisk together and set aside.
• Using a hand or stand mixer, cream the butter and sugars together in a large bowl till fluffy.
• Add the eggs, one at a time. Mix for a minute or two.
• Pour the vanilla, the Grand Marnier and cooled melted chocolate. Beat well.
• Using a spatula, fold by hand the dry ingredients into the batter till blended and smooth.
• Pour the brownie batter into the pan. Dot the marmalade on top of the brownie mix. Using a spatula, swirl the mixture so the marmalade gets incorporated in the chocolate. You should have small pockets of orange marmalade around the brownie batter.
• Bake in the preheated oven of 350 F for 30 minutes or till the center is firm when you put a knife through to test if done.
• Remove from the oven and cool the brownie pan on the counter for about 10 minutes. Slice into brownie pieces about 2-inches long each. Then while holding the edges of the parchment paper, lift the brownies and cool on a rack.
• Serve warm or chilled. Store brownies in a covered container in the refrigerator.
• Author's serving suggestions: Top each brownie with whipped cream or a scoop of ice cream and a drizzle of ganache.
• About the book & the author: Orange Appeal: Savory and Sweet Cookbook is by author Jamie Schler of two award-winning blogs. Jamie is an American writer and hotel owner based in Chinon,France. Her new cookbook adds a little sunshine to every meal with sweet-savory recipes using the most versatile of citrus fruits, the orange. She offers a scrumptious spread of recipes ranging from flavorings, sauces, soups, starters, sides, main dishes, breads, cookies and treats, cakes and desserts. Beautiful food photographs are by award-winning photographer Ilva Beretta. This cookbook is available where most books are sold. Or you can buy it through my Amazon affiliate link right above this blog post.
• Disclosure: I was not paid to feature this recipe or cookbook. The cookbook was my personal purchase and I will gladly recommend it to anyone who loves a variety of superb recipes using citrus fruits and oranges.
• Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and recipe content I wrote, on your website,books, films, television shows or videos without my permission. If you want to republish this recipe or content on another website, video, news article,or media outlets mentioned above please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It's the legal thing to do. Thank you. Email me at [email protected]
• Disclosure: As a participant in the Amazon Affiliate program, some blog posts contain links to products used in the recipe and sold on Amazon. The price stays the same for the readers who wish to purchase these products on my links. I earn a small commission from Amazon which helps maintain the blog expenses. Thanks in advance for your support.

CHOCOLATE-ORANGE MARMALADE BROWNIES

Steps:

• Preheat the oven to 375 degrees F.
• Spread the nuts in a large, shallow baking pan and toast in the oven about 8 minutes, or until lightly toasted.
• Remove and cool, then break them into pieces and reserve.
• Grease a 13x9 1/2-inch baking pan with 1 teaspoon of the butter.
• In the top of a double boiler, over simmering water, place the remaining butter and the chocolate.
• Cover and heat until the chocolate is almost completely melted.
• Remove from the heat.
• Uncover and stir until smooth.
• Add the marmalade, stirring until it has melted and combined with the chocolate.
• Stir in the vanilla extract and orange extract and set aside until it is warm, but no longer hot.
• Sift the flour and salt and reserve.
• In the bowl of a mixer or by hand, beat the eggs until frothy.
• Add the sugar and beat until light colored and thickened (about 5 minutes).
• With the mixer on low, add the warm chocolate mixture, scraping the bowl and beating the mixture for a few seconds to combine.
• Add the flour and salt.
• Scrape the bowl and beat just until the flour has been combined.
• Do not overbeat.
• By hand, stir in the nuts and pour the batter into the prepared pan, smoothing it out with a spatula.
• Bake about 25 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the pan.
• Cut into 18 3x2 inch brownies and serve or wrap individually in plastic wrap.
• Full flavor develops after 24 hours.
• Serve alone or topped with ice cream.

MARMALADE BROWNIES

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square pan.
• Melt butter and chocolate together over low heat, stirring constantly. Remove from heat.
• Add sugar and marmalade. Beat until blended.
• Add eggs and vanilla; mix.
• Add flour, nuts and salt. Stir to blend.
• Spread in pan. Bake 25 minutes or until edges begin to pull away from sides of pan.
• Cool slightly on wire rack.