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Mary Berry Chocolate Orange Brownies Recipe

Mary Berry Chocolate Orange Brownies Recipe

Mary Berry's chocolate orange brownies are deeply fudgy, rich with dark chocolate and fresh orange zest — the most grown-up brownie there is.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 1 hour 15 minutes
Total Time 1 hour 55 minutes
Servings: 16 Squares
Course: Dessert
Cuisine: British
Calories: 255
Ingredients Method Notes

Ingredients
  

  • Brownies:
  • 200 g good quality dark chocolate 70%, finely chopped
  • 175 g unsalted butter cubed
  • 300 g golden caster sugar
  • Finely grated zest of 2 large unwaxed oranges
  • 3 large eggs plus 1 large egg yolk beaten
  • 1 tsp vanilla extract
  • 100 g plain flour sifted
  • 30 g good quality cocoa powder sifted
  • ½ tsp fine salt
  • 1 tbsp Grand Marnier or Cointreau optional
  • Sea salt flakes for the top
  • Orange Glacé Icing:
  • 150 g icing sugar sifted
  • 2 –3 tbsp fresh orange juice
  • Zest of ½ unwaxed orange
  • Small pinch of fine salt
  • To Finish:
  • Extra grated orange zest

Method
 

  1. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line a 30x20cm tin with parchment overhang.
  2. Melt chocolate and butter over barely simmering water — stir until smooth. Cool 5 minutes.
  3. Stir in sugar and orange zest — add to warm chocolate for maximum flavour release.
  4. Add beaten eggs and yolk, vanilla, and Grand Marnier if using — stir vigorously until smooth and glossy.
  5. Sift in flour, cocoa, and salt — fold gently until just combined. Pour into tin. Scatter sea salt flakes.
  6. 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.
  7. 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.

Notes

Add orange zest to the warm chocolate mixture — warmth releases the oils and distributes flavour throughout.
Use 70% dark chocolate — its bitterness makes the orange flavour shine by contrast.
Extra egg yolk is the difference between fudgy and cakey — do not skip it.
Remove with moist crumbs on the skewer — not clean. The brownie sets further as it cools.
The orange icing is a drizzle, not a complete coating — partial coverage looks sophisticated.
Improves on day two. Stores 4 days. Freezes individually for 3 months.
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