Spice up your brownies and have a go at making these super quick and easy spicy orange brownies. You can make them two ways, one is sightlier easier than the other. Both are fudgy, rich and delicious. Actually there are four ways of doing it, but I’ll get onto that later.
This post may contain affiliate links. See my cookie and privacy statement for further details.
I’ve been super busy this weekend, catching up with house stuff and more importantly our allotment. So I haven’t had much time for cooking treats. By this evening though, I was beginning to suffer from chocolate withdrawal. I needed something fast. I’d recently seen a tempting brownie post from Tinned Tomatoes so I had those very much in mind.
As it turned out, I went off on a tangent and ended up making these spicy orange brownies instead.
They really are incredibly quick to make. It’s a very forgiving recipe too. But the result is all you could wish for in a brownie, sweet, rich and fudgy. Because I use dark chocolate, they’re not sickly sweet like some brownies I’ve tried.
Spicy Orange Brownies Two Ways
For either of these spicy orange brownie recipes, you can swap out 25g of wholemeal flour and use ground almonds instead. I often, though not always, do this. If I do use almonds, I grind my own. This not only means the almonds are fresher, but the brownies have a bit more texture to them too. It’s virtually impossible to grind almonds as finely as you can buy them. Although I haven’t yet tried grinding them in my new Froothie Evolve power blender*.
I prefer the flavour of the brownies made the first way, though to be honest there’s not much in it. They just taste a little bit fresher. But the second way relies completely on store cupboard ingredients, so you can make it whenever the brownie bug bites. Although this is dependent on you holding a stock of spicy orange flavoured chocolate. I’m a bit of a hoarder and when I see decent chocolate on offer, I tend to buy a few bars so I’ve always got whatever it is I might need.
The method for both is pretty much the same for both. It’s my one pan wonder brownie method, which I developed many years ago. In other words, I melt and mix everything in one saucepan, so that I don’t have to do a whole heap of washing up.
I use a silicone mould these days as it’s so much easier. No need to line it. Although I must say, I never used to line my tin when I made my brownies in one either. Depending on the tin you use, however, it might be best if you do.
Spicy Orange Brownies 1 – the slightly less easy way
This is the one I’ve used for the recipe card below. The spicy orange flavours come from the freshly grated zest of an orange and various ground spices. This means it takes a little more time than the recipe below and you’ll need to wash up a grater on top of everything else.
Spicy Orange Brownies 2 – the slightly easier way
For this recipe I use a bar of spiced orange dark chocolate such as Green & Black’s Maya Gold* instead of plain dark chocolate. This means you have no need of either fresh oranges or spices.
Other Brownie Recipes You Might Like
- Black velvet cheesecake swirl brownies
- Coffee brownies with almond nut butter
- Cornish sea salted caramel brownies
- Mincemeat brownies
- Peanut butter brownies
- Roasted hazelnut brownies
For the complete experience, with nearly fifty brownie recipes on Tin and Thyme, head over to my brownies and blondies category.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these spicy orange brownies, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
Spicy Orange Brownies. PIN IT.
Spicy Orange Brownies – The Recipe
Spicy Orange Brownies
- 100 g butter
- 100 g dark chocolate (I use 70%, 72% 85% or 90% depending on what I have available)
- 150 g muscovado sugar - light or dark
- 2 eggs - medium or large
- 1 orange - finely grated zest
- 75 g wholemeal flour
- 1 tsp cinnamon
- ⅛ tsp ground cloves
- good grating of nutmeg
- pinch of salt
- Melt the butter in a large saucepan over a low heat. Remove from the heat and add the chocolate. Leave for a couple of minutes, then add the sugar and stir until mixed and smooth.
- Beat in the eggs followed by the orange zest.
- Add the dry ingredients and stir until everything is well mixed.
- Scrape into an 8" sq tin or a 7" x 9" one and bake at 180℃ (350℉, Gas 4) for 20 mins.
- Leave to cool completely, then turn out onto a board and cut into 12 rectangles.