Fudgy, moist and rich brownies with a strong citrus taste. Homemade orange marmalade baked between two layers of chocolate brownie batter. Every last bite of these indulgent brownies is melt-in-your-mouth utterly delicious. They’re crisp on the outside with a stunning citrusy tang center and they’re perfectly sweet. They have a very deep chocolate flavor, and the right balance between a soft and a moist texture.
I used whole fresh organic oranges for my marmalade to make sure they would give a real punch and a burst of orange flavor, that would cut through the richness of the chocolate.
If you’re a huge chocolate-orange lover, then make sure to give this one a try. And did I mention that they’re infused with orange liquor?
Ingredients
orange marmalade
- 2 organic oranges
- zest and juice from 1 lemon
- 200 ml water
- 400 g sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla
- 1/2 teaspoon freshly grated ginger
- 1 tablespoon orange liquor
- sea salt
brownies
- 100 g dark chocolate
- 200 g sugar
- 200 g butter
- 180 g flour
- 50 g cocoa powder
- 4 eggs
- 30 ml strong espresso, to enhance the rich chocolate flavor
- 2 tablespoons orange liquor
- 1 teaspoon vanilla
- pinch of salt
Instructions
Thinly peel the oranges with a sharp knife, then cut the peel into thin strips. Place in a saucepan and cook a few minutes in salted water. Then drain and put them back in the saucepan. Cut the oranges in thin slices, add to the pan with the peel. Pour water, add sugar, cinnamon, ginger, orange liquor, lemon zest and lemon juice. Bring to a boil, then reduce the heat and simmer for 30 minutes, stirring from time to time. Set aside, allow to cool. Or make this marmalade one day before.
In the meantime, make the brownie batter. Melt the butter and chocolate chunks au bain-marie.
In a large bowl, whisk the eggs and sugar together. Add espresso, orange liquor and vanilla, stir in the melted chocolate and whisk until combined. Add flour, cocoa powder and salt, stir until just combined, try not to over mix the batter.
Pour half of the brownie batter in a 24×24 cm pan, that is lined with parchment paper. Spread the orange marmalade and cover with the remaining batter. Bake for 30 minutes at 180°C. Remove from the oven and allow to cool. Enjoy!
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If you try this recipe, let me know! Leave a comment and don’t forget to tag me in your picture on Instagram with @anna_s_table or mention with #servingdumplings I’d love to see what you’re making. Happy cooking!
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Am I correct in thinking that these are too good to share with anybody? Honestly, I was sold on the picture alone, but then to find that it’s homemade marmalade oozing out of them and a hit of alcohol included? I’m well and truly wanting to get stuck in.
thank you Jane! so happy you like these, they’re truly amazing 🙂
Oh wow. These look incredible. I’ve not seen orange brownies like this before and they look so tasty!
thank you Cat!
They sound heavenly Anna – I can imagine just how good they’d taste with that homemade marmalade. Incredible.
Thanks Mandy, one of the best brownies I made, we loved them so much.
Wow, just wow! brownies with marmalade in them! That sounds amazing and it’s homemade.
so happy you like them! thank you Angela!
Oh my gosh, these are incredible! I can’t imagine a better flavour combination.
Thank you!!
Hi Anna. These brownies look amazing. I would never have thought to put marmalade in the centre. I have several jars of marmalade that I made last winter. Can I ask, how much marmalade do I need for the filling? Thanks so much.
glad you like these! You’ll need about 200 g marmalade, just make sure it’s not too thickly spread. Please let me know if you have any other questions. I hope you love this recipe. Enjoy!
Hi. I just discover this recipe and looks faboulous. I already have the orange marmalede. How much should i use. Thank you. Andrea
You can spread about 200 g of marmalade. Enjoy!!
I have made these because they look goregous. But the taste didn’t conviced me. I think there is not enough chocolate or sugar in the recepice. And you need a lot of jam to com through.
I’m sorry it didn’t work out for you. If you used other jam then described in the recipe, you need at least 200 g to have enough flavor. Thanks for you feedback.