Anna Louise Chocolate and orange is one of those flavour combinations that works with a reliability that borders on the unfair. The orange brightens and lifts the dark chocolate, giving each bite a vivid citrus top note that makes the chocolate taste more intense rather than competing with it.
In a brownie — where the chocolate is already at its most concentrated and most richly flavoured — the addition of orange takes everything up another level.
These brownies use both the zest of unwaxed oranges in the batter and a thin orange glacé icing drizzled over the set brownie — the zest gives a deep, integrated orange flavour throughout every bite, and the icing gives a vivid, slightly sharp orange contrast on the surface.
The brownie method is identical to the chocolate brownie traybake on this site — high fat, low flour, the extra egg yolk for fudginess, taken out of the oven while the skewer still comes out with moist crumbs.
The chocolate orange combination is built on top of a great brownie recipe rather than applied to a mediocre one.
Ingredients for Mary Berry Chocolate Orange Brownies
For the Brownies
- 200g good quality dark chocolate (70% cocoa solids), finely chopped
- 175g unsalted butter, cut into cubes
- 300g golden caster sugar
- Finely grated zest of 2 large unwaxed oranges
- 3 large eggs plus 1 large egg yolk, beaten together
- 1 tsp vanilla extract
- 100g plain flour, sifted
- 30g good quality cocoa powder, sifted
- ½ tsp fine salt
- 1 tbsp Grand Marnier or Cointreau (optional — gives a deeper orange flavour)
For the Orange Glacé Icing
- 150g icing sugar, sifted
- 2–3 tbsp fresh orange juice
- Zest of ½ unwaxed orange
- A very small pinch of fine salt
To Finish
- Sea salt flakes for scattering over the top before baking
- Extra grated orange zest for the finished brownie
How to Make Mary Berry Chocolate Orange Brownies
Step 1 — Preheat and Prepare
Preheat your oven to 180°C / 160°C fan / Gas 4. Grease a 30x20cm traybake tin and line with baking parchment, leaving overhang at both long sides.
Step 2 — Melt the Chocolate and Butter
Place the chopped dark chocolate and butter in a large heatproof bowl over barely simmering water. Stir gently until completely smooth and glossy. Remove from the heat and leave to cool for five minutes.
Step 3 — Add the Sugar and Orange
Stir the golden caster sugar and orange zest into the warm chocolate mixture. The zest goes in at this stage — the warmth of the chocolate releases the oils in the zest and distributes the orange flavour throughout the mixture more effectively than adding it later.
Step 4 — Add the Eggs
Add the beaten eggs and egg yolk, vanilla extract, and Grand Marnier if using. Stir vigorously until the mixture becomes smooth, slightly thickened, and glossy — about one minute of vigorous stirring.
Step 5 — Add the Flour
Sift the flour, cocoa powder, and salt directly into the chocolate mixture. Fold gently with a large spatula until just combined — stop the moment no streaks of flour remain. Do not overmix.
Step 6 — Bake
Pour the batter into the prepared tin. Spread evenly. Scatter sea salt flakes over the top.
Bake for 22 to 26 minutes. The edges should be set and pulling slightly from the tin. A skewer inserted into the centre should come out with moist crumbs clinging to it — not clean. Remove at this point.
Leave to cool completely in the tin — at least one hour. Do not cut while warm.
Step 7 — Make and Apply the Orange Icing
Mix the sifted icing sugar with enough orange juice to make a smooth, slightly runny glacé icing. Stir in the orange zest and salt.
Lift the completely cooled brownie from the tin using the parchment overhang. Place on a board. Drizzle the orange icing over the top in thin lines or a zigzag pattern — do not aim for complete coverage, the partial drizzle looks more sophisticated than a complete coating. Scatter extra orange zest over the surface.
Leave the icing to set for fifteen minutes before cutting into squares.
My Top Tips For Perfect Chocolate Orange Brownies
Add the orange zest to the warm chocolate mixture. The warmth releases the essential oils in the zest and distributes the orange flavour more evenly throughout the batter than adding it to cold eggs or flour. This is the most important detail for getting the orange flavour into every bite.
Use 70% dark chocolate. The slight bitterness of 70% chocolate is what makes the orange flavour shine — the orange has something to work against and brightens by contrast. Milk or semi-sweet chocolate gives a less defined, less interesting result.
The extra egg yolk is the difference between fudgy and cakey. As in the plain chocolate brownie traybake — three whole eggs gives a pleasant brownie. Three whole eggs plus one yolk gives a richer, denser, more specifically fudgy result.
Remove from the oven with moist crumbs on the skewer. The chocolate orange brownie continues to set as it cools. A skewer with moist crumbs means perfect fudginess when cool. A clean skewer means overdone.
The orange icing is a drizzle, not a coating. A complete coating of icing makes the brownie too sweet and hides the beautiful dark surface. A partial drizzle in thin lines gives a sophisticated, attractive finish and the right flavour balance.
Serving Suggestions
Warm with a scoop of good vanilla ice cream — the orange and chocolate combination with cold vanilla is exceptional. At room temperature as an afternoon treat with strong coffee.
Wrapped individually in baking parchment as gifts. On a Christmas plate alongside mince pies — chocolate orange is a specifically Christmas flavour combination.
How to Store
At room temperature: Store in an airtight container for up to 4 days. Improves slightly on day two as the fudgy texture sets and the orange flavour deepens.
In the freezer: Freeze in squares individually wrapped for up to 3 months. Defrost at room temperature for one hour.
Frequently Asked Questions
Can I use a Terry’s Chocolate Orange instead of plain dark chocolate and orange zest?
Yes — 200g of Terry’s Chocolate Orange (dark or milk) melted in place of the dark chocolate and zest gives a more specific, more intensely orange-chocolate flavour. Reduce the additional zest to one orange if using.
Can I add chocolate chips to the batter?
Yes — 100g of dark or milk chocolate chips folded in with the flour give extra pockets of melted chocolate. They also give the top of the baked brownie a slightly raised, textured surface.
Can I use blood orange instead of regular orange?
Yes — blood orange zest and juice give a slightly sharper, more vivid flavour and the juice gives the icing a beautiful natural pink tinge. Excellent when in season.
Why is my brownie cakey not fudgy?
The brownie was overbaked or the eggs were beaten too vigorously and incorporated too much air. Remove when the skewer still has moist crumbs — not clean — and fold the flour in gently rather than beating.
Mary Berry Chocolate Orange Brownies Recipe
Ingredients
Method
- Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line a 30x20cm tin with parchment overhang.
- Melt chocolate and butter over barely simmering water — stir until smooth. Cool 5 minutes.
- Stir in sugar and orange zest — add to warm chocolate for maximum flavour release.
- Add beaten eggs and yolk, vanilla, and Grand Marnier if using — stir vigorously until smooth and glossy.
- Sift in flour, cocoa, and salt — fold gently until just combined. Pour into tin. Scatter sea salt flakes.
- Bake 22–26 minutes until edges are set and skewer comes out with moist crumbs — not clean. Cool completely in tin — at least 1 hour.
- Mix icing sugar with orange juice to a smooth, runny icing. Add zest and salt. Lift brownie from tin. Drizzle icing in thin lines — partial coverage only. Scatter extra zest. Set 15 minutes. Cut into squares.
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