You’ve Gotta Try these Mocha Orange Brownies
You’ve gotta try these Mocha Orange Brownies, a moist brownie recipe packed with intense chocolate, with a fresh orange zest flavor! DELISH!
While most people drool at the words “warm brownie,” these Mocha Orange Brownies are best served cold.
You’ve Gotta Try these Mocha Orange Brownies
But honestly, they will taste wonderful at any temperature! I’m a true brownie lover. You too?
Because they are so rich, it doesn’t hurt to enjoy them with a little creamy vanilla ice cream. So good! If you love orange and chocolate, you may also want to try my Orange Creamsicle Freezer Dessert with hot fudge on top.
Mocha Orange Brownies
These chocolate orange brownies with homemade glaze are the perfect dessert for winter. Chocolate and oranges are a fantastic flavor pairing. And swirled into dense, fudge-like brownies, you truly can’t go wrong.
The combination of orange, coffee, and chocolate is delicious—the orange perfectly cuts the richness of the coffee and chocolate. I am a lover of anything with browned butter, however you do not need to brown the butter if you don’t want to! It adds a delicious nutty flavor, but it is not necessary.
All you need are these ingredients:
- Unsalted butter
- Brown sugar + white sugar
- Kosher salt
- Instant coffee or espresso
- Orange zest (zest of 1 medium orange)
- Heavy cream
- Vanilla extract (optional)
- Eggs
- Semisweet chocolate bar
- Milk chocolate chips
- Cocoa powder
- All purpose flour
BROWNIE TIPS:
- If you’re using a glass baking dish, the pan will remain hot longer, so it’s important to adjust your cooking time and take the pan out of the oven sooner. Additionally, you do not ned to brown the butter if you don’t want to! It adds a delicious nutty flavor, but it is not necessary.
- The final product does have caffeine in it, so you can use decaf instant coffee for a less stimulating product.
- Refrigerate the brownies instead of eating them warm! Especially if you want to eat them with vanilla ice cream and not have it instantly melt.
How to serve orange mocha brownies:
We used a ganache with semi-sweet chocolate, cream and a few drops of Grand Marnier. We glazed the round brownies with the ganache by dipping them at an angle. Set on waxed paper and refrigerate about 30 minutes.
Serve these citrus-spiked treats to guests after dinner, or snack on one for an afternoon pick-me-up. However you slice it, they’re guaranteed to hit the spot.
October days …
I stopped dead in my tracks the other day, to look at these amazing fall colors. Oh, the beauty!
“I remember it as October days are always remembered, cloudless, maple-flavored, the air gold and so clean it quivers.”
– Leif Enger
ENJOY!
More brownie recipes to try:
Mexican Chocolate Brownies Recipe
Homemade Chocolate Fudge Brownies
Get the Recipe:
Mocha Orange Brownies
Ingredients
- ¾ c unsalted butter plus 2 Tbsp room temperature for greasing
- 5 oz semisweet chocolate bar, roughly chopped
- 4 oz milk chocolate chips
- ½ c and 2 Tbsp cocoa powder
- 1 ¾ tsp instant coffee or espresso
- 2 Tbsp heavy cream
- 1 tsp vanilla extract, optional
- ½ c white sugar
- ½ c brown sugar
- 1 Tbsp orange zest, zest of 1 medium orange
- 2 eggs
- 1 ¼ tsp kosher salt
- ¾ c all purpose flour
Instructions
- Preheat oven to 350 degrees and grease an 8x8 baking dish with butter. If desired, line with parchment—parchment isn’t necessary if the pan is nonstick and well greased.
- In a sauce pan with a light colored bottom, melt the butter until brown: heat butter over medium high heat, allowing the water to evaporate leaving behind the fat and milk solids. Using a spatula, stir the butter, scraping the bottom to ensure the milk solids don’t stick and burn. The butter will foam and steam will evaporate. When the steam ceases, the butter will brown quickly so stir frequently until caramel brown.
- Remove from heat and transfer to a bowl with half of the chopped chocolate, and half of the milk chocolate chips, cocoa powder, espresso powder, and heavy cream. Mix until smooth, then add the vanilla, white sugar, brown sugar, and orange zest. Continue stirring until the sugar begins to dissolve and the batter is glossy. Allow to cool for about 5 minutes.
- Once the mixture has cooled, add in the eggs and stir until silky. Add in the salt and flour. Stir until there are only a few white streaks left before adding in the remaining chocolate chips and mixing until no more white streaks appear.
- Pour into prepared baking dish and place on the center rack in the oven. Bake for about 18-22 minutes depending on the baking dish you are using—I always aim to slightly undertake the brownies in the oven because the pan will carry over cook the brownies even after they’re removed from the oven. Allow to sit and come close to room temperature before removing from the pan completely.
- Once the brownies have cooled, make the icing, combine the powdered sugar with the orange juice, zest, and vanilla.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
