This is the best orange brownies recipe! These brownies are rich and chocolatey and taste like a Terry's chocolate orange. These dark chocolate brownies are easy to make and are also gluten free, dairy free and paleo.
Why you will love this recipe:
- The flavour! These brownies have the best taste that is very similar to a Terry's chocolate orange. They are one of my favorite brownie recipes.
- These dark chocolate brownies are the perfect treat to serve for holidays like Christmas, Halloween and Thanksgiving but they are also great to serve anytime.
- Kids love them!
- The brownies are made in one bowl so the clean up is easy and simple.
- This brownie recipe is gluten free, dairy free, refined sugar free, paleo and made with no butter so they are healthy compared to many other brownie recipes.
- They are made with simple ingredients like orange juice, cocoa powder, chocolate, almond flour, coconut flour, eggs and orange zest.
- These double chocolate brownies are made with both cocoa powder and melted chocolate to make them extra chocolatey.
- These brownies are perfect for chocolate orange lovers and are the perfect chocolate dessert to serve during the holiday season.
- If you love orange chocolate you will also love homemade orange chocolate fudge.
Taste and texture:
These brownies are moist, rich and full of dark orange chocolate flavour. The creamy orange frosting adds even more depth and richness to these decadent brownies and makes the top nice and gooey. The taste is similar to a Terry's dark chocolate orange and they taste so good that you'll be coming back for seconds and thirds. This is about to become one of your favorite desserts!
Key ingredients and substitutions:
You should be able to find all of these simple ingredients at your local grocery store. For the exact measurements refer to the recipe card at the bottom of the post.
- Almond flour - one of my favourite gluten free and grain free flours, almond flour is full of healthy fats, protein and fiber and helps give these brownies the perfect texture. I don't recommend trying to swap this for another flour. Be sure to use almond flour and not almond meal for making these moist brownies.
- Orange juice and zest - I recommend using fresh oranges to get the fresh orange juice and fresh orange zest. These are used to give these homemade brownies that perfect orange flavour. I recommend using freshly squeezed, unsweetened orange juice to help make these brownies taste as good as possible.
- Dark chocolate - you can use any type of dark chocolate that you like to make these brownies including dark chocolate bars or dark chocolate chips. I prefer to use dark chocolate bars sweetened with coconut sugar to keep these brownies refined sugar free.
- Coconut sugar - coconut sugar is used to sweeten these brownies and keep them refined sugar free.
- Cocoa powder - cocoa powder is used to give these brownies that delicious rich, dark chocolate flavour. You can use either cocoa powder or cacao powder to make these brownies.
- Eggs - large eggs are used to help make these orange chocolate brownies nice and moist and fudgy and help them rise when they bake. I do not recommend trying to make these eggless or trying to use an egg replacer.
The simple steps for making these brownies:
Note: for the full instructions and recipe notes refer to the recipe card.
First, preheat your oven to 350 degrees Fahrenheit.
In your standing mixer, or with your hand mixer, beat the coconut sugar and eggs on high for 3-5 minutes, until they are frothy and light in color. This is what helps give these brownies that perfect crinkly top.
Now stir in the remaining brownie ingredients by hand (try not to over-mix).
Then grease an 8″x 8″ baking pan with coconut oil or line it with parchment paper and transfer the brownie batter to the prepared pan and spread it evenly with a knife or spoon (Tip: the dough is quite sticky, so you may want to wet your spoon to help spread it more easily).
Bake the brownies for 20-22 minutes.
While the brownies are cooking you can make the icing by placing a small saucepan on the stove on low heat and adding all the icing ingredients to the pot.
Stir the icing ingredients until they are melted and smooth. Note: Do not let the icing come to a boil, if it does it gets very clumpy.
When the brownies are done baking, pour the icing over the top of the brownies and spread it out evenly.
Allow the brownies to cool and then cut them into pieces and enjoy.
Tips and variations:
- To keep these brownies refined sugar free be sure to use chocolate sweetened with coconut sugar.
- Do not try swapping the flours in this recipe. I do not recommend trying to use all purpose flour or gluten free all purpose flour.
- Try not to over-mix the batter for these chocolate orange brownies or they will become more cakey brownies rather than fudgy brownies.
- Room temperature eggs are best for baking.
- I recommend using a glass baking pan for these brownies.
- I have not tried making these brownies without eggs and don't think they would turn out if you try any egg replacers.
- For even more orange flavour add a teaspoon of orange extract or an extra tablespoon or orange zest.
How to serve:
These brownies are great for any chocolate lover and are delicious served as is but you could also top them with vanilla ice cream, whipped cream or coconut whipped cream to make them even more decadent.
You could also serve this recipe as a chocolate orange cake for special occasions like birthdays.
How to store:
Store these brownies in an airtight container in the fridge for up to 7 days. You can also freeze these brownies in an airtight container for up to 3 months.
Frequently asked questions:
No, this is not a vegan brownie recipe as these brownies are made with eggs. I have not tried making them without eggs or with any egg replacements, and am not sure they would turn out if you try to do so.
Yes. If you can't have cashew butter I recommend using almond butter or sunflower seed butter instead.
I would use brown sugar instead (just note that brown sugar is not considered paleo).
Other recipes you will love:
- Paleo peppermint brownies
- Orange chocolate overnight oats
- Paleo brownies with caramel
- Cherry brownies
- Avocado brownies
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Paleo Orange Chocolate Brownies
- 3 large eggs
- 1/3 cup coconut sugar
- 2 cups almond flour
- 1/3 cup cocoa powder or cacao powder
- 2 tablespoon coconut flour
- 1 teaspoon baking soda
- pinch sea salt
- 1 tablespoon orange zest
- 1/2 cup orange juice
- 1/3 cup cashew butter
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla extract
- 2 dark chocolate bars, melted (6 ounces)
- 1 dark chocolate bar (3 ounces)
- 2 tablespoon coconut oil
- 1/4 cup orange juice
- Preheat your oven to 350F.
- In your standing mixer, or with your hand mixer, beat the sugar and eggs on high for 3-5 minutes, until they are frothy and lighter in color.
- Stir in the remaining brownie ingredients (try not to over-mix).
- Grease an 8″x 8″ pan with coconut oil or line it with parchment paper.
- Transfer the dough to the pan and spread it evenly with a knife or spoon (Tip: the dough is quite sticky, so you may want to wet your spoon to help spread it more easily).
- Place in the oven and bake for 20-22 minutes, or until a toothpick inserted inside comes out clean.
- Place a small pot on the stove on low heat.
- Add all the ingredients and stir until melted. NOTE: Don't let the icing come to a boil, if it does it gets very clumpy.
- Pour over the brownies once they are cooked and allow it to cool.
- Cut the brownies into pieces, then enjoy!
- Try not to over-mix the batter for these brownies or they will become more cakey rather than fudgy.
- Store these brownies in an airtight container in the fridge for up to 7 days.
- Do not try swapping the flours in this recipe.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.