Ingredients
Brownie Batter
- 1 1/2 sticks butter (170g)
- 6 oz chocolate
- 3 tablespoons freshly squeezed orange juice
- 1/2 cup Dutch cocoa powder (60g)
- 1 1/3 cup granulated sugar (260g)
- 1/3 cup packed brown sugar (66g)
- 3 large eggs, room temperature
- 3/4 cup all-purpose flour (100g)
- 1/2 tsp salt
- Zest of 1 orange
Topping
- Slice of 1 orange, cut into 5 thin discs then halved (yielding 9 crescent slices)
- Sugar (for coating orange slices)
Instructions
- Preheat and prepare pan: Preheat your oven to 350ºF (175ºC). Grease an 8×8 inch baking pan with butter and line it with parchment paper for easy removal of the brownies.
- Make double boiler mixture: Bring a pot of water to a boil on the stovetop. Place a heatproof bowl over the pot, ensuring it does not touch the water. Add the butter, chocolate, orange juice, and Dutch cocoa powder into the bowl. Stir continuously as the ingredients melt together.
- Combine melted ingredients: Once the butter and chocolate are fully melted into a smooth mixture, remove the bowl from heat. Let it cool until warm but no longer hot to the touch.
- Add sugars and eggs: Whisk in the granulated and brown sugars vigorously; the mixture will be grainy at this stage. Then add in the eggs and 1 teaspoon vanilla extract, mixing until fully combined and smooth.
- Incorporate dry ingredients: Stir in the flour, salt, and orange zest carefully until no dry patches remain. Be careful not to overmix. Pour the batter into the prepared pan and smooth the top using an offset spatula or the back of a spoon.
- Prepare orange topping: Slice one orange into 5 thin discs, then cut these discs in half to make crescent-shaped slices (you should have 9 slices). Toss these slices in sugar to coat evenly.
- Top and bake: Arrange the sugared orange crescent slices evenly on top of the brownie batter. Bake in the preheated oven for 50 to 60 minutes, or until the top is crackly and a toothpick inserted into the center comes out with just a few moist crumbs.
- Cool and serve: Remove the brownies from the oven. Let them cool at room temperature for 30 minutes, then refrigerate for another 30 minutes to set. Slice into 9 squares and serve.
Notes
- Ensure eggs are at room temperature for better incorporation and texture.
- If you prefer a more intense orange flavor, add extra zest or a splash of orange extract along with the vanilla.
- Use good-quality dark or semi-sweet chocolate for richest flavor.
- Allowing the brownies to chill in the fridge helps with cleaner slicing and better texture.
- You can substitute Dutch cocoa with regular unsweetened cocoa powder, but the flavor and color may vary slightly.
- Store brownies in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
