Chocolate Orange Brookies

Let me cut to the chase. If you aren’t a fan of crazy-indulgent desserts, these chocolate orange brookies may not be the recipe for you. If you are a complete chocoholic and lover of all things sweet, then keep reading 😅

They start with a buttery cookie dough layer filled with chocolate orange, on top is a seriously fudgy brownie layer, also filled with chunks of Terry’s chocolate orange. I was going to drizzle over melted chocolate orange, but I think that might have tipped them over the edge!

Chocolate orange brookies

Reasons to love these Chocolate Orange Brookies

  • Cookies + brownies. Your two favourites, combined!
  • Both layers are filled with chunks of Terry’s Chocolate Orange.
  • Chewy, fudgy and gooey…these Chocolate Orange Brookies have it all when it comes to texture.
  • I’ve included step-by-step photos to make this recipe fool-proof.
  • Don’t like chocolate orange? No problem, just swap for milk or even white chocolate.
Chocolate Orange Brookies

How to make Chocolate Orange Brookies

This recipe isn’t but it will take a little time and a lot of mixing bowls! Here’s an overview of how to make my chocolate orange brookies:

  1. Make the cookie dough. Using two sugars helps improve the chewy texture, and adding a half teaspoon of salt helps balance the sweetness.
  2. Make the brownie mixture. Use high quality 70% dark chocolate such as Lindt Excellence 70% Dark, and whisk the eggs and sugar really well to get a lovely crackly brownie top.
  3. Layer the mixtures. Press the cookie dough out into the base of the baking tin. Then pour the brownie mixture on top, spreading it out to the edges.
  4. Bake for 25-30 minutes. Remember, if in doubt take them out. These brookies will carry on cooking as they cool down.
  5. Leave to cool completely. This is likely to take at least 4 hours, or you can bake them the day before and leave them in the baking tin overnight.
Chocolate orange brookies

Recipe FAQs: Chocolate Orange Brookies

What baking tin should I use?

This recipe uses an 8x8inch square baking tin. If you’re using a bigger baking tin, decrease the baking time by 3-4 minutes. If your baking tin is smaller in size, increase the baking time by 3-4 minutes.

How do I know when the brookies are ready?

The brookies are ready when the top is no longer shiny or wet, small cracks have started to show around the outside edge, and if you give the baking tin a gentle shake, the brookies should wobble underneath.

Do I have to let them cool completely?

This is the MOST important step! That’s why I’ve highlighted it in red 😅 Slice your brookies whilst warm and they’ll fall apart, resulting in a hot (but still tasty) mess. Leaving them to cool completely gives these chocolate orange brookies time to set properly and turn fudgy. 

I don’t like chocolate orange, can I use other types of chocolate?

Absolutely! My husband isn’t a fan of chocolate orange, so I totally get it 😄. You can just substitute the chocolate orange for milk or white chocolate instead.

Equipment & ingredients used to make this recipe


Chocolate Orange Brookies

Chewy, fudgy and filled with chunks of Terry's Chocolate Orange, these Chocolate Orange Brookies have it all!
They start with a buttery cookie dough layer filled with chocolate orange, on top is a seriously fudgy brownie layer, which is also filled with chunks of Terry's chocolate orange.
5 from 1 vote
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Dessert
Cuisine Baking
Servings 12

Ingredients
  

For the cookie dough layer

  • 160 g Unsalted butter At room temperature
  • 100 g White caster sugar
  • 150 g Light brown sugar
  • 1 Large egg At room temperature
  • 1 tsp Vanilla extract
  • 250 g Self-raising flour
  • 0.5 tsp Salt
  • 100g Terry's Chocolate Orange Chopped into small chunks

For the brownie layer

  • 150 g 70% dark chocolate I used Lindt 70%
  • 150 g Unsalted butter
  • 220 g White caster sugar
  • 2 Large eggs
  • 150 g Self-raising flour
  • 100 g Terry's Chocolate Orange Chopped into small chunks

Instructions
 

Make the cookie dough

  • Preheat the oven to 180°C.
  • Line a square 8x8inch baking tin (I used this one by Tala) with greaseproof paper. Set the baking tin aside.
  • In a large bowl, beat the butter and two sugars together until creamy.
  • Mix in the egg and vanilla extract.
  • Fold in the flour and salt until the mixture comes together and forms a cookie dough.
  • Add the chopped chocolate orange and fold into the cookie dough.
    Chocolate Orange Cookie dough
  • Tip the cookie dough into the baking tin and use your hand to press it out into an even layer.
    Pressing out chocolate orange cookie dough
  • Place in the fridge whilst you make the brownie mixture.
    Chocolate Orange Cookie dough

Make the brownie mixture

  • Break up the dark chocolate and place in a microwave-safe bowl, along with the unsalted butter. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth. Set aside for now.
  • In a separate bowl, whisk the eggs and sugar for 1 minute until pale in colour and frothy.
  • Pour the melted chocolate mixture into the whisked eggs and add the flour. Fold everything together until fully combined.
  • Fold in the chopped chocolate orange.
    Chocolate Orange brownie mixture
  • Take the baking tin out of the fridge and pour the brownie mixture on top of the cookie dough layer, spreading it out to the edges.
    Chocolate Orange brookies

Bake the brookies

  • Bake for 25-30 minutes* until the top is no longer shiny and the edges have started to crack. If you give the tin a gentle shake, the brookies should have a slight wobble.
    Chocolate Orange brookies
  • Leave to completely cool for at least 4 hours or overnight for best results. This will make them even more fudgy and easier to slice. You can speed up the cooling time by popping the brookies in the fridge for a couple of hours instead.

Notes

*Even if you’re unsure if your brookies are ready, I would still take them out as they will continue to cook as they cool down.
Keyword brookies, brownies, Chocolate orange, Cookie dough, dark chocolate

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Giant Easter Chocolate Cookie Cake

Easter Chocolate Cookie Cake

Reasons to love this Easter Chocolate Cookie Cake

  • It’s surprisingly easy to make and you don’t need to chill the cookie dough (hurrah 😅)
  • The cookie texture is chewy on the outside and soft-baked in the middle.
  • Crunchy Maltesers are dotted throughout the chocolate cookie cake.
  • Easter baking doesn’t get better than this!
Easter Chocolate Cookie Cake slice showing the inside
  1. Make the cookie dough. Using 2 types of sugar and 1 extra egg yolk makes this cookie cake soft and chewy in texture. Chopped Maltesers are added to the cookie dough to make this a chocolate cookie cake!
  2. Press the cookie dough out in a tart tin. Simply transfer the cookie dough to a 9inch fluted tart tin and press it out into an even layer.
  3. Bake for 15-18 minutes. Look for a golden outer edge with a pale, slightly underbaked middle. Remember cookies continue to cook as they cool down, so it’s always better to underbake cookies if you want a soft-baked texture.
  4. Make the buttercream. Use whatever food colouring you like, I went for a pastel pink and green because they remind me of Easter.
  5. Decorate the cookie cake. Here comes the fun part 🤩 Place Malteser Mini Bunnies in the middle and then pipe a pretty pastel border around the edge.

Ta-dah, your Easter Chocolate Cookie Cake is ready!

Slice of the Chocolate Cookie Cake on a plate

Can I use other types of Easter chocolate?

Of course! Feel free to swap the Maltesers for any other type of Easter chocolate. Mini Eggs would be absolutely delicious or you could use a mix of milk and white chocolate chips instead.


Giant Easter Chocolate Cookie Cake

Take your Easter baking to the next level with this giant chocolate cookie cake! The soft-baked cookie is filled with chopped Maltesers, topped with Malteser Bunnies and decorated with a cute pastel buttercream border.
Prep Time 30 mins
Cook Time 18 mins
Total Time 48 mins
Course Dessert
Cuisine Baking, Easter
Servings 12

Ingredients
  

Malteser Cookie Cake

  • 160 g Unsalted butter
  • 100 g White caster sugar
  • 150 g Light brown sugar
  • 1 tsp Vanilla extract
  • 1 medium Whole egg At room temperature
  • 1 medium Egg yolk At room temperature
  • 280 g Self-raising flour
  • 0.5 tsp Salt
  • 120 g Maltesers

Decoration

  • 50 g Unsalted butter Soft at room temperature
  • 100 g Icing sugar
  • Pinch of salt
  • Food colouring Pink / blue / green
  • 5 Malteser Mini Bunnies

Instructions
 

Start by making the chocolate cookie cake

  • Preheat the oven to 180°C and lightly butter a 9inch non-stick tart tin.
  • Place the butter in a microwave-safe bowl and microwave for 30-60 seconds until melted.
  • Add the white caster sugar and light brown sugar to the melted butter and mix together.
  • Add the whole egg, egg yolk and vanilla extract and mix until combined.
  • Add the flour and salt, and fold the mixture together until it forms a cookie dough.
  • Chop up the Maltesers and fold them into the cookie dough. Feel free to also add Malteser Bunnies if you can bring yourself to chop them up 😅
  • Transfer the cookie dough to the tart tin and press it out into an even layer.
  • Bake for 16-18 minutes. The outside of the cookie should be golden but the middle still pale in colour and slightly underbaked. Leave to cool completely in the baking tin for 1-2 hours.

Now make the buttercream

  • Beat the unsalted butter until super soft and really pale in colour.
  • Sift in the icing sugar, add the salt and beat together until the buttercream is smooth and creamy.
  • Divide the buttercream into two bowl, add a tiny drop of food colouring to each and mix through. Go steady with the food colouring to get a lovely Easter pastel colour.
  • Fit 2 piping bags with piping nozzles (use 2 different shaped nozzles for a cute mix-matched effect) and fill each bag with a buttercream.

Decorate the cookie cake

  • Carefully remove the cookie cake from the tart tin and place on a pretty plate or cake stand.
  • Decorate the middle of the cookie cake using the Malteser Mini Bunnies.
  • Pipe alternate buttercream dots around the edge of the cookie cake. Slice and serve!

Notes

Store your Easter Chocolate Cookie Cake at room temperature in an airtight container for up to 3 days. 
Keyword buttercream, Chocolate, Cookie cake, Cookie dough, maltesers

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This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

How to Make Cookies Soft and Chewy

Tired of your cookies coming out crispy and flat? These 5 simple tips will teach you how to make cookies soft and chewy! Just look at that texture 👇🏼😍

How to make cookies soft and chewy

I’ve found using a mix of brown sugar and white sugar helps make cookies soft and chewy. Brown sugar prevents the cookies from spreading out too much in the oven, meaning the cookies stay soft and chewy. It also gives cookies a lovely caramel-like flavour.

Refrigerating the cookie dough not only develops the flavours but also massively improves the cookie texture. The colder and firmer the cookie dough the less the cookies will spread out in the oven. In this Hot Chocolate Cookies recipe, for example, chilling the cookie dough results in a thick, soft and chewy texture.

As a minimum, try chilling the cookie dough for two hours, but I’ve found leaving it in the fridge overnight is best. Just cover the mixing bowl with clingfilm and pop it in the fridge.

soft and chewy cookies dough

First, take your cookie dough out of the fridge and let it soften at room temperature for 20 minutes. Scoop a heaped tablespoon of cookie dough and use the palm of your hands to roll it into a ball. Place on a flat baking tray (do not flatten) and repeat using the rest of the cookie dough. Leave roughly 8-10cm between each cookie ball so they have enough room to spread out.

Did you know cookies continue to cook as they cool down? That’s why if you want soft and chewy cookies, it’s best to take them out of the oven whilst they’re still underbaked.

For all of my cookie recipes, I recommended setting the oven to 180°C and your timer to 10 minutes initially. The cookies are done when the outer edge is set and golden, but the middle is still soft and under-baked.

  • Are you having trouble with your oven temperature? I highly recommend using an oven thermometer to accurately measure the temperature inside your oven. You pop it inside your oven and it will tell you the temperature on the dial as the oven heats up. I started using one last year and I soon realised my oven took much longer to preheat than I thought.

Yes, I know how difficult this can be! The smell of freshly baked cookies is just irresistible. But trust me, this tip is a cookie texture game-changer.

Resist the urge to tuck in straight away and leave the cookies to cool on the baking tray for at least 10 minutes. During this time the cookies will continue to cook and the middle of the cookie will set up and turn super chewy.

Chocolate M&M soft and chewy cookies

That’s it! Now you know the secret to soft and chewy cookies, why not try a recipe…

Red Velvet Cookies with White Chocolate Chunks

Nothing says "I love you" more than a batch of these freshly baked Red Velvet Cookies!
These red velvet cookies are flavoured with cocoa, vanilla and melted white chocolate chunks. They're chewy on the outside with a super soft and gooey middle.
Prep Time 10 mins
Cook Time 10 mins
Chill time 4 hrs
Total Time 4 hrs 20 mins
Course Afternoon Treat
Cuisine Baking
Servings 10

Ingredients
  

For the red velvet cookie dough

  • 160 g Unsalted butter
  • 100 g Caster sugar
  • 150 g Light brown sugar
  • 2 teaspoons Vanilla extract
  • 1 medium Whole egg
  • 1 medium Egg yolk
  • 245 g Self-raising flour
  • 20 g Cocoa powder
  • 120 g White chocolate chopped into chunks
  • Red gel food colouring I highly recommend using Sugarflair Red Extra

For the cream cheese frosting

  • 60 g Unsalted butter soft at room temperature
  • 120 g Icing sugar
  • 60 g Full-fat cream cheese cold from the fridge

Instructions
 

Make the red velvet cookie dough.

  • Stir the flour and cocoa powder together in a bowl. Set aside.
  • In a separate bowl melt the butter in the microwave until liquid. Now add the two sugars and mix together.
  • Mix in the whole egg, egg yolk, vanilla extract and red gel food colouring (just enough until the mixture is bright red).
  • Add the flour, cocoa powder and the white chocolate chunks, and fold together until the mixture comes together into a cookie dough.
  • Cover the bowl with clingfilm and refrigerate for at least 4 hours or overnight for best results.

Bake the cookies.

  • Take the cookie dough out of the fridge and leave to soften at room temp for 30 minutes.
  • Meawhile preheat your oven to 180°C / 350°F / Gas Mark 4 and line two large, flat baking trays with greaseproof paper.
  • Take two heaped tablespoons of cookie dough and use your hands to roll it into a ball. Place on the baking tray and do not flatten. Repeat for all 10 cookies.
  • Leave space between each cookie ball on the baking trays so they have enough room to spread out. 
  • Bake for 10-12 minutes. The middle of the cookie should be super soft and underbaked, but the outside edge of the cookie should be firm and set.
  • Leave to cool and firm up on the baking tray for at least 15 minutes.

Make the cream cheese frosting.

  • Beat the butter until soft and smooth. Sieve in the icing sugar and beat together until smooth.
  • Take the cream cheese out of the fridge and add to the bowl. Gently fold together until fully combined. Be careful not to overmix otherwise the frosting will become too loose.
  • Spread or pipe the frosting on top of the cookies.
  • Serve and enjoy!
Keyword Cookies, Cream cheese frosting, Red velvet
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Red Velvet Cookies

Nothing says “I love you” more than a batch of these freshly baked Red Velvet Cookies!

These red velvet cookies are flavoured with cocoa, vanilla and melted white chocolate chunks. They’re chewy on the outside with a super soft and gooey middle.

Red Velvet Cookies

Reasons to love these Red Velvet Cookies

  • Ease. This one-bowl cookie dough recipe couldn’t be easier. Be sure to read my recipe success tips below for extra help 🙂
  • Texture. Chewy on the outside but soft and gooey in the middle. Just how a cookie should be.
  • Flavour. The perfect blend of chocolate and vanilla, but with the added flavour of creamy white chocolate. I also decorated the cookies with cream cheese frosting which pairs beautifully with the cookie flavour.
Red velvet cookies

Recipe success tips for baking Red Velvet Cookies

Here’s my top tips for baking my Red Velvet Cookies:

  1. Use gel food colouring. To get bright red cookies, you will need to use a concentrated gel food colouring, not the liquid type. I highly recommend using Sugarflair Red Extra
  2. Chill the dough. For at least 4 hours or overnight for best results. This will develop the flavours and improve the texture.
  3. Roll the cooke dough into balls. Use 2 tablespoons per cookie ball, roll in the palm of your hand and place on the baking tray. Do not flatten!
  4. Leave space between the cookies. Leave 5-8cm space between each cookie ball on the baking tray. They will need this room to spread out.
  5. (Under)Bake. 10-12 mins at 180°C is all these cookies need. You want the middle to be soft and under-baked but the outside edge to be set and firm to the touch.
Red velvet cookie dough

Red Velvet Cookies with White Chocolate Chunks

Nothing says "I love you" more than a batch of these freshly baked Red Velvet Cookies!
These red velvet cookies are flavoured with cocoa, vanilla and melted white chocolate chunks. They're chewy on the outside with a super soft and gooey middle.
Prep Time 10 mins
Cook Time 10 mins
Chill time 4 hrs
Total Time 4 hrs 20 mins
Course Afternoon Treat
Cuisine Baking
Servings 10

Ingredients
  

For the red velvet cookie dough

  • 160 g Unsalted butter
  • 100 g Caster sugar
  • 150 g Light brown sugar
  • 2 teaspoons Vanilla extract
  • 1 medium Whole egg
  • 1 medium Egg yolk
  • 245 g Self-raising flour
  • 20 g Cocoa powder
  • 120 g White chocolate chopped into chunks
  • Red gel food colouring I highly recommend using Sugarflair Red Extra

For the cream cheese frosting

  • 60 g Unsalted butter soft at room temperature
  • 120 g Icing sugar
  • 60 g Full-fat cream cheese cold from the fridge

Instructions
 

Make the red velvet cookie dough.

  • Stir the flour and cocoa powder together in a bowl. Set aside.
  • In a separate bowl melt the butter in the microwave until liquid. Now add the two sugars and mix together.
  • Mix in the whole egg, egg yolk, vanilla extract and red gel food colouring (just enough until the mixture is bright red).
  • Add the flour, cocoa powder and the white chocolate chunks, and fold together until the mixture comes together into a cookie dough.
  • Cover the bowl with clingfilm and refrigerate for at least 4 hours or overnight for best results.

Bake the cookies.

  • Take the cookie dough out of the fridge and leave to soften at room temp for 30 minutes.
  • Meawhile preheat your oven to 180°C / 350°F / Gas Mark 4 and line two large, flat baking trays with greaseproof paper.
  • Take two heaped tablespoons of cookie dough and use your hands to roll it into a ball. Place on the baking tray and do not flatten. Repeat for all 10 cookies.
  • Leave space between each cookie ball on the baking trays so they have enough room to spread out. 
  • Bake for 10-12 minutes. The middle of the cookie should be super soft and underbaked, but the outside edge of the cookie should be firm and set.
  • Leave to cool and firm up on the baking tray for at least 15 minutes.

Make the cream cheese frosting.

  • Beat the butter until soft and smooth. Sieve in the icing sugar and beat together until smooth.
  • Take the cream cheese out of the fridge and add to the bowl. Gently fold together until fully combined. Be careful not to overmix otherwise the frosting will become too loose.
  • Spread or pipe the frosting on top of the cookies.
  • Serve and enjoy!
Keyword Cookies, Cream cheese frosting, Red velvet
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Valentine Shortbread

These heart-shaped Valentine Shortbread are dipped in white and milk chocolate, and decorated with pretty love sprinkles!
Valentine Shortbread

Reasons to love these Valentine Shortbreads

  • Ease – You only need 5 simple ingredients to make this recipe. Prep, bake and enjoy within the hour!
  • Texture – crumbly and buttery shortbread with a coating of chocolate. These shortbreads really do melt in the mouth 🙂
  • Flavour – Creamy chocolate and buttery shortbread. It’s a match made in heaven!
Valentine Shortbread

You only need 5 ingredients!

You’ll only need a 5 simple ingredients to make these Valentine Shortbread:

  • Plain flour. Gives the shortbread structure.
  • Unsalted butter. Gives the shortbread a lovely buttery texture and flavour.
  • Caster sugar. Adds a little sweetness to the shortbread.
  • Chocolate. I dipped half the shortbread hearts in milk chocolate and the other half in white chocolate.
  • Sprinkles. Because who doesn’t love pink heart sprinkles!?
Valentine Shortbread

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Valentine Shortbread

These heart-shaped Valentine Shortbread are dipped in white and milk chocolate, and decorated with pretty love sprinkles!
Prep Time 10 mins
Cook Time 10 mins
Chill time 30 mins
Total Time 50 mins
Course Afternoon Treat
Cuisine Baking
Servings 10

Ingredients
  

  • 150 g Plain flour
  • 100 g Unsalted butter soft at room temperature
  • 50 g Caster sugar
  • 50 g Milk chocolate
  • 50 g White chocolate
  • 1 tablespoon Valentine's sprinkles

Instructions
 

  • Line a large flat baking tray with greaseproof paper.
  • Beat the butter and sugar together until smooth and fluffy.
  • Add the flour and use your hands to bring the mixture together into a shortbread dough.
  • Lightly flour a worktop and rolling pin. Tip the dough onto the worktop and roll it out to 0.5cm thick.
  • Use a heart-shaped cookie cutter to stamp out hearts and place them on the baking tray. You’ll need to bring the dough together and roll it out again to get 10-12 shortbreads.
  • Chill in the fridge for 30 minutes. Meanwhile preheat the oven to 180°C / 350°F / Gas mark 4.
  • Bake for 10-12 mins until pale golden brown. Leave to cool on the baking tray.
  • Melt the two chocolates in separate bowls in the microwave until smooth.
  • Dip half of the shortbread hearts in milk chocolate and the other half in white chocolate. 
  • Decorate with sprinkles and enjoy!

Notes

Store your Valentine Shortbread in an airtight container, at room temperature, for up to 3 days.
Keyword Chocolate, Shortbread, Valentine’s