Preheat your oven on 180'C / 350'F. Line or Grease a 20cm / 8-inch Brownie Pan.
Start by preparing all of your ingredients, including zesting and juicing the oranges.
Finely chop the Dark Cooking Chocolate and place it in a heat-proof bowl with the Butter. Melt over a double boiler or in the microwave in 30 seconds increments until smooth. Set aside to cool down.
In a separate large bowl, whisk together the Brown Sugar, Caster Sugar, Eggs and Orange Zest until slightly bubbly (see note 1)
Add the Orange Juice and melted Chocolate / Butter mixture. Mix until combined.
Sift in the Flour and Salt and mix until just combined (see note 2). Pour the brownie batter into the prepared baking pan
Optionally, thinly slice an orange and cut each slice in half. Place over the brownie batter.
Bake for 20 to 25 minutes, or until the top of the brownies is set and shiny.
Leave to cool down completely before removing from the pan and slicing (see note 3).
Notes
This recipe was first published in September 2019 and updated in September 2022.
No need to whisk for long here. You want to avoid adding too many air bubbles into the batter which would make the orange chocolate brownies rise in the oven and turn less fudgy.
Stop as soon as the flour has been incorporated to avoid overworking the cake batter, which would make the brownies more tough and dry.
The brownies will be very soft when still warm and will break if you try to move or slice it before it has had time to cool down.