Go Back
–+ servings

Flourless Chocolate Orange Brownies

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Dessert
Servings: 9 - 16

* Please note: all cup measurements are approximate and based on Australian standard cups (250ml). For best results, weigh your ingredients with a kitchen scale.

Equipment

  • 20 cm (8-inch) square baking tin, metal recommended
  • hand mixer or stand mixer with the whisk attachment

Ingredients
 

  • 150 g (5 ½ oz) dark chocolate (60-70% cocoa), roughly chopped
  • 125 g (½ cup) butter, cut into evenly sized pieces
  • 25 g (⅓ cup) unsweetened cocoa powder
  • 220 g (1 cup) caster sugar, sub with any white sugar
  • 1 tbsp orange zest, about 1 large or 2 medium oranges
  • 3 eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 tbsp orange liqueur, such as Cointreau, Grand Marnier, Triple Sec (sub with freshly squeezed orange juice)
  • 90 g (¾ cup) almond meal, not almond flour (see notes)
  • ¼ tsp salt, omit if using salted butter
  • 130 g (⅔ cup) dark or semisweet chocolate chips, optional

Instructions

  • Preheat the oven to 180℃ (160℃ fan/350℉) and line a 20 cm (8-inch) square baking tin with parchment paper. Leave some overhang for easy removal.
  • Place the dark chocolate and butter in a microwave-safe bowl. Microwave in 20-second increments, stirring between each interval, until just melted. Sift in the cocoa powder and whisk to combine. Set aside to cool slightly (lukewarm is fine, but it shouldn't be hot).
  • In a large mixing bowl, use your fingers to massage the orange zest into the sugar until fragrant (this releases the natural oils for a stronger orange flavour).
  • Add the eggs to the bowl and, using an electric mixer, beat together with the sugar until the mixture is very pale, the sugar has mostly dissolved, and the beaters leave thick ribbons when lifted (about 3–5 minutes).
  • Add the slightly cooled chocolate-butter mixture, vanilla, and orange liqueur (or orange juice) and beat on low speed until just combined.
  • Use a rubber spatula to fold in the almond meal and salt, then fold in the chocolate chips.
  • Scrape the brownie batter into the lined baking tin. Spread into an even layer, making sure to push it into the corners.
  • Bake on the middle rack for 30-35 minutes. For super gooey brownies, start checking around the 25-minute mark. A toothpick inserted into the centre should come out with thick, moist crumbs, but no wet batter. For firmer brownies, bake closer to 35 minutes, until a toothpick comes out mostly clean. The brownies will continue cooking once they come out of the oven, so be careful not to overbake them.
  • Allow to cool fully in the tin before removing and slicing. These are especially delicious served warm with vanilla ice cream!

Notes

  1. Dark chocolate: Aim for 70% cocoa solids for the best balance of bitterness; anything less than 60% will make your brownies too sweet. You can use either high-quality baking chocolate or a bar of eating chocolate, but don't try to melt chocolate chips, and steer clear of "compound chocolate." I tend to stock up on baking chocolate when it's on sale (Nestlé Plaistowe is best, followed by Cadbury) as it's better bang for your buck compared to something like Lindt.
  2. Caster sugar: I recommend using caster sugar here because it helps in achieving shiny, crackly tops on the brownies. When beaten with eggs, the finer granules dissolve more easily than standard granulated sugar. This dissolved sugar is what migrates to the surface during baking to form a thin meringue-like layer.
    You can still achieve this with granulated sugar, but you may need to beat your eggs and sugar for a minute or two longer. If you're not sure, use your fingers to physically feel the graininess of the mixture. It doesn't need to be fully dissolved but it shouldn't be overly grainy either.
  3. Almond meal: This is not the same as almond flour! Almond meal is ground up almonds with the skins still on, so it should have a coarse texture with visible dark specks of skin throughout. You can find almond meal at any standard supermarket, usually in the baking aisle (sometimes with the health food or nuts).
    Almond flour is made with blanched almonds and it's much lighter and finer in texture. I haven't tested this recipe with almond flour, so I can't really recommend it. 
  4. Storage instructions: Store for up to 5 days in an airtight container. For a softer texture, keep at room temperature. For a denser, more fudge-like texture, keep in the fridge. 
  5. Freezer: Wrap each brownie tightly in cling film and place inside of a freezer bag or storage container to store for up to 3 months. To defrost, leave individual brownies in the fridge overnight or on the countertop for 1-2 hours before serving. 
  6. Nutrition info: calculated including the optional chocolate chips and based on the brownies being cut into 9 large servings. Nutritional values will vary if cut into smaller portions.

Nutrition

Serving: 1 large brownie | Calories: 452kcal | Carbohydrates: 45g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 85mg | Sodium: 193mg | Potassium: 161mg | Fiber: 4g | Sugar: 36g | Vitamin A: 431IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg
Tried this recipe?Mention @PumpkinandPavlova or tag #pumpkinandpavlova!
QR Code linking back to recipe