This grain-free and super fudgy and slightly chewy chocolate with orange brownies are so delicious and easy to put together. The decadent chocolate and orange is a match made in heaven.
If you find yourself really enjoying fudgy and slightly chewy brownies with a light crust on top, well, this one is definitely for you. I absolutely love these chocolate orange brownies. Not only are they super easy to make and very forgiving as a matter of fact, but they are also naturally gluten-free, grain-free, and dairy-free too.
Ingredients
1. Oil
You can use any neutral-tasting oil. You can also melt some butter if you prefer to use butter over oil
2. Sugar
I use granulated sugar. You can also use caster sugar, brown sugar, or coconut sugar. I have yet to try with keto-friendly sweetener such as monk-fruit sweetener
3. Unsweetened cocoa powder
I use regular Hershey unsweetened cocoa powder. Dutch-process cocoa powder works too
4. Eggs
I use large eggs that usually weigh about 50 gram each without the shell
5. Almond flour
I use store-bought super-fine almond flour. It is important to use a super-fine almond flour (or it’s called almond powder in some countries)
6. Baking powder
This leaven the brownies a bit so the brownies won’t be overly dense but still fudgy enough
7. Orange extract
This is optional, but it kicks up that orange scent in the brownies since there is no liquid used in the recipe, it’s hard to pack enough orange flavor into it
8. Orange zest
This is a must! The zest surely adds that amazing orange scent to the brownies
How to make this easy fudgy almond flour chocolate orange brownies
1. Peel the orange and collect about 1 tablespoon worth of orange zest. Take care not to zest the white part of the peel because it’s bitter. Separate each orange segment for decoration
2. Mix oil, sugar, salt, orange zest, orange extract, cocoa powder, espresso powder (if using) and eggs in a mixing bowl
3. Add almond flour and baking powder and stir to combine. It’s a thick batter
4. Scoop the batter into the prepared pan, and spread them evenly. Smooth the top. Arrange some orange segments on top. You can also sprinkle with some coarse sea salt for that hint of saltiness if you like
5. Bake in a preheated oven, in the middle rack, for about 25-30 minutes or until a toothpick inserted comes out with a few wet crumbs and some smear of chocolate. Don’t overbake so they will be fudgy. Please note that I bake this in a cake pan. If you use glass or ceramic material, the baking time will be much longer. You will have to test after 30 minutes of baking
6. Let the brownies cool down in the pan for 15 minutes before serving. Just lightly dust with some icing sugar if you like
Variations
I find this recipe is quite forgiving. There are things you can add or substitute.
Texture: you can definitely add nuts like sliced almonds or walnuts
Sugar: you can use coconut or brown sugar
Did you make this fudgy almond flour chocolate orange brownies recipe?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
The recipe is adapted from King Arthur Baking. This is my go-to brownies recipe.
Fudgy Almond Flour Orange Brownies
Ingredients
- 70 gr vegetable oil or other neutral-tasting oil
- 100 gr granulated sugar see notes
- ½ tsp salt
- 1 Tbsp orange zest
- 1 tsp orange extract
- 65 gr unsweetened cocoa powder
- 1 tsp espresso powder optional
- 3 large eggs
- 145 gr super fine almond flour
- 1 tsp baking powder
For decoration:
- 2 Mandarin oranges
- Icing sugar optional
Instructions
- Preheat oven to 350 F (180 C) for a conventional oven. For a convection oven, lower the temperature by 20 degrees
- You can use 8-inch square of 9-inch round pan. Grease your baking pan on all sides. I line the bottom with a piece of parchment paper
- Peel the orange and collect about 1 tablespoon worth of orange zest. Take care not to zest the white part of the peel because it's bitter. Separate each orange segment for decoration
Prepare the brownies batter:
- Mix oil, sugar, salt, orange zest, orange extract, cocoa powder, espresso powder (if using) and eggs in a mixing bowl. Add almond flour and baking powder and stir to combine. It's a thick batter
- Scoop the batter into the prepared pan, and spread them evenly. Smooth the top. Arrange some orange segments on top. You can also sprinkle with some coarse sea salt for that hint of saltiness if you like
- Bake in a preheated oven, in the middle rack, for about 25-30 minutes or until a toothpick inserted comes out with a few wet crumbs and some smear of chocolate. Don't overbake so they will be fudgy. Please note that I bake this in a cake pan. If you use glass or ceramic material, the baking time will be much longer. You will have to test after 30 minutes of baking
- Let the brownies cool down in the pan for 15 minutes before serving. Just lightly dust with some icing sugar if you like
How to store:
- Let the brownies cool down completely. Cover with a cling wrap. It can be kept at room temperature for 2-3 days. Brownies also freeze very well. Wrap it in a cling wrap and then with another layer of aluminum foil. Put this in a freezer bag, push out all the air and seal. It can be kept this way for about 2 months for the best quality. When ready to serve, simply thaw at room temperature
