Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- Zest of 2 large oranges
- 2 tablespoons fresh orange juice
- 1/2 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter or non-stick spray, then line it with parchment paper, leaving an overhang on two sides. This makes it much easier to lift the brownies out once they are cool. In a small bowl, zest your oranges and set the zest aside to ensure it is fresh and fragrant.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, beating vigorously after each addition. Stir in the vanilla extract, fresh orange juice, and the orange zest. Continue whisking until the mixture looks smooth and slightly pale; this helps create that sought-after crackly top.
- Sift the cocoa powder, all-purpose flour, and salt into the wet mixture. Use a spatula to gently fold the dry ingredients in. Do not overmix! Stop as soon as you see no more streaks of flour. Finally, fold in the semi-sweet chocolate chips to ensure every bite has a burst of melted chocolate.
- Pour the batter into your prepared baking pan and smooth the top with your spatula. Bake for 25 to 30 minutes. You know they are ready when a toothpick inserted into the center comes out with a few moist crumbs attached. Avoid overbaking, as the brownies will continue to set as they cool.
- Remove the pan from the oven and let it cool completely on a wire rack. This is the hardest part, but cooling is essential for the fudgy texture to develop. Once cooled, use the parchment paper handles to lift the brownies out of the pan. Slice into 16 squares and enjoy.
- Cook Time: 45 minutes