The best thing about making your own marmalade is that you can use it for other baking recipes and the flavour is going to be so much better than a basic supermarket marmalade.
This simple brownie recipe is delicious with very chunky bitter seville orange marmalade, but you can easily use any other type. And you know what? I’m not going to judge you if you use a shop bought marmalade either!
Why make this recipe?
- Orange & chocolate is a great flavour combination
- Easy recipe to make
- Uses up extra orange marmalade if you have any spare
- Makes a great gift for friends and family
Ingredients & Possible Substitution
I prefer to use dark chocolate with this recipe, as it goes well with the bitter orange marmalade. If you prefer slightly sweeter version, you can use milk chocolate or half and half.
I usually use leftover chocolate coverture to make my brownies, but you are welcome to use any chocolate you can buy from supermarket. For dark chocolate, aim for about 70% and more cocoa solids to get the best flavour.
I use unsalted butter, because that’s what I normally have in the kitchen. If you use salted butter, don’t add any more salt in.
White caster sugar is best for this recipe, anything darker than that could overpower the flavour of the oranges.
Brownies are perfect recipes for using various gluten-free and heritage flours, since they don’t need much (only about 130 grams). Brownies are basically tray-bakes and don’t need to rise as much as sponge cakes, where the use of gluten-free flours could be a bit trickier.
I’ve used successfully both plain and gluten-free flour and anything in between.
Three medium eggs is all you need.
I use my own homemade orange marmalade, but any good quality dark seville & bitter orange marmalade will do.
Variations on this recipe, allergies & dietary requirements
This recipe can be made with gluten free flour.
My top tips on making this recipe successfully the first time round
- Don’t overbake the brownies – take them out when they are cracked on the top, slightly lifted off the sides and soft then you lightly push them in the middle.
Serving size & can I scale up or down this recipe?
This marmalade brownie recipe makes standard 12 medium size portions (I’ve used brownie baking tin). You could make half or double the quantity if you have a suitable trays. You’d need to make sure that they are suitably tall (the same hight as the normal baking tin) and you’d also need to adjust the baking time. About 1/3 time less if you are doing 1/2 the size and about 1/3 more if you are doubling the recipe.
If I was doubling the recipe, I would double the recipe mix, but I’d still use two (same size) baking tins to make sure that they bake more evenly.
The method – Instructions
1. Preheat your oven to 170C (325F) Gas 3.
2. Break your chocolate into small pieces and place it with butter in a heatproof bowl melt it slowly in microwave, 20 seconds at a time and stiring until completely melted.
3. Add the sugar stirring well until incorporated.
4. Add the flour and stir well.
5. Stir in the eggs and mix until thick and smooth.
6. Add the marmalade and stir the mixture carefully.
7.Spoon the mixture into the prepared baking tray and bake in the preheated oven for about 30-35 minutes or until flaky on the top but still soft in the centre.
8. Leave to cool in the tin on a wire rack, before dusting with icing sugar to decorate.
How to serve orange brownies
Serve lightly dusted with icing sugar or with an ice cream or orange curd or caramel sauce.
How to store this recipe
Brownies have a good shelf life and will usually last 3-4 days, before they start to dry out. Keep them wrapped in a plastic bag somewhere cold and dry.
This recipe is also perfect for freezing. I often bake the whole batch, but freeze at least 1/2 straightaway to have later. They will keep for 3-6 months in the freezer.
More baking inspiration
- Chocolate Pudding in a Mug >>
- Chocolate & Pear (no bake cake) >>
- Chocolate & Buttermilk Loaf Cake >>
- Oatmeal & Chocolate Brownies >>
- Chocolate Roulade >>
- Banana, Chocolate & Butterscoth Cake >>
- Easy Chocolate Brownies >>
Why not stay in touch…
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Orange Marmalade & Chocolate Brownies
- 33x23x5cm baking tray lined with greaseproof paper
- 200 g dark chocolate
- 175 g unsalted butter
- 325 g caster sugar
- 130 g plain flour
- 3 eggs
- pinch of fine salt
- 3 table spoons of seville orange marmalade
- icing sugar to decorate
- Preheat your oven to 170C (325F) Gas 3.
- Break your chocolate into small pieces and place it with butter in a heatproof bowl melt it slowly in microwave, 20 seconds at a time and stiring until completely melted.
- Add the sugar stirring well until incorporated.
- Add the flour and stir well.
- Stir in the eggs and mix until thick and smooth.
- Add the marmalade and stir the mixture carefully.
- Spoon the mixture into the prepared baking tray and bake in the preheated oven for about 30-35 minutes or until flaky on the top but still soft in the centre.
- Leave to cool in the tin on a wire rack, before dusting with icing sugar to decorate.