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!
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.
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:
- Make the cookie dough. Using two sugars helps improve the chewy texture, and adding a half teaspoon of salt helps balance the sweetness.
- 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.
- 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.
- Bake for 25-30 minutes. Remember, if in doubt take them out. These brookies will carry on cooking as they cool down.
- 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.
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
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
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.
- Tip the cookie dough into the baking tin and use your hand to press it out into an even layer.
- Place in the fridge whilst you make the brownie mixture.
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.
- 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.
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.
- 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.
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