October 25, 2015

Chocolate Orange Brownies

I got this recipe from one of my co-workers, the second I sunk my teeth into these divine three-layered brownies, I knew they had to be shared with all of you.

The brownie is soft and fudgy, the orange filling is so smooth and creamy and the chocolate topping is firm and kind of snaps when you bite it.  YUMMY!!!  These are great cold, but at room temperature, they melt in you mouth.  They are pretty rich, so a small square is plenty.  
They remind me of the holidays.  Do you love chocolate oranges?  These brownies have that same classic flavor.  The brownie is made with an entire can of chocolate syrup!!  You can find this rich chocolatey goodness by the ice cream toppings at your local grocery store.  If you aren't a fan of orange, you can always use a different flavored extract in place of orange.  I've tried a mint version and they are fabulous too.  

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Chocolate Orange Brownies
adapted from: Allan P.
(Printable Recipe) or (Printable with Picture)

1 c. all-purpose flour
1/2 c. unsalted butter, melted
1/2 tsp. salt
4 large eggs
1 tsp. vanilla
1 (16 oz.) can chocolate flavored syrup (find by the ice cream toppings)
1 c. sugar

Combine all ingredients in a large bowl and using a hand mixer, beat at medium speed for 3 minutes. Pour batter into a greased 9x13-inch baking pan.  Bake at 350 degrees for around 25 minutes.  The edges will pull away from the sides of the pan when brownie is done.  Cool completely.  

1/2 c. unsalted butter, softened
3 c. powdered sugar
1 1/2 Tbl. water
1/2 - 3/4 tsp. orange extract, to taste
pinch of salt
2-3 drops orange food coloring

Cream together butter and one cup of powdered sugar.  Mix in the orange extract, salt and orange food coloring.  Mix in remaining powdered sugar, one cup at at time, adding enough water as you go to make a smooth and creamy frosting.  Spread over cooled brownies.  

1 (12 oz.) pkg. chocolate chips (milk or semi-sweet)
9 Tbl. unsalted butter
1/2 tsp. orange extract

Melt chocolate chips and butter over low heat in a small saucepan.  Stir until mixture is smooth and creamy and stir in the orange extract.  Cool for 30 minutes or until lukewarm, stirring occasionally.  Spread over filling.  Chill before cutting into 20 bars.  

Jenn's Notes: I like a lot of filling.  If you would like a thinner layer, reduce powdered sugar to 2 cups and water to 3/4 - 1 Tablespoon. 

Linked up at Weekend Potluck!


  1. All layers look so perfect..and so yummy! No doubt they melt in the mouth!

  2. These look really good! My husband prefers mint, though. Would I use the same amount of mint extract?

    1. Yes, you use the same amount of mint extract. Start with 1/2 teaspoon in the filling, taste it and if you think it needs a little more add another 1/4 teaspoon. Then, of course, you could use green extract instead of orange if you want the filling to be colored.

  3. Chocolate and orange?.. I could enhale these!! What a great idea to put this combination into a dessert bar! Thanks for sharing:)

  4. Fabulous! I am wild about an orange/chocolate combo and love the thick filling! So glad you shared at Weekend Potluck. Please come back again soon...and have a great week ahead.

  5. OOOO - I really want to make these soon! Wanted you to know I love this recipe so much I chose it as my personal favorite at this week's Weekend Potluck party. Thanks so much for your faithfulness to share with us! Enjoy a great weekend.

  6. What's a good substitute for the chocolate syrup?


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