Chocolate + Orange: A Winning Combination
Hi everyone — Emma here. Since moving to the UK two months ago I’ve noticed how much people here love the chocolate-and-orange pairing. Many friends I knew in the U.S. didn’t enjoy it, so discovering this local appreciation felt like a small culinary revelation. To me, orange is one of the best partners for chocolate: the bright citrus lift complements chocolate’s deep richness in a way few other flavors do.
Terry’s Chocolate Orange
I recently tried a Terry’s Chocolate Orange for the first time, at the urging of my housemates. If you haven’t experienced one, it’s a chocolate sphere flavored with orange oil and molded into wedge-shaped segments you can break off and eat. The contrast of zesty citrus and smooth chocolate is a delightful balance — a little sharp, a little creamy, and very satisfying.
An Amazing Fall Recipe
The Terry’s Chocolate Orange inspired the recipe below. It isn’t a Scandinavian recipe, but it fits our feed well because of the flavors and the season. We published it around Halloween by happy coincidence — the colors are festive and autumnal — and it’s equally perfect for the holidays and colder weather. This brownie recipe combines browned butter, orange-flavored chocolate, fresh orange zest, and chewy toffee for a fudgy, richly flavored treat. If you make it, please leave a comment and rating — and tag us on Instagram if you share a photo!
Chocolate and Orange Toffee Brownies
Pin Recipe
IMPORTANT NOTE:
We develop and test our recipes using a digital scale and metric measurements (grams and milliliters). Cup conversions can vary and may not be as accurate. We also bake in a convection (fan) oven; adjust times and temperatures as needed for conventional ovens.
Ingredients
- 113 grams unsalted butter
- 160 grams granulated sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 100 grams (1 bar) orange flavored chocolate or chocolate chips
- 70 grams all-purpose flour
- 25 grams cocoa powder
- Pinch of salt
- Zest of one medium orange
- 110 grams toffee or caramel candies (about one pack of soft caramels)
Instructions
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Preheat your oven to 350°F (176°C).
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Melt the butter over medium-low heat. Continue cooking until the milk solids turn golden and the butter develops a nutty aroma. Remove from heat — the butter will keep browning slightly off the heat.
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Stir the granulated sugar into the browned butter and whisk for about 30 seconds to combine. Allow this mixture to cool for a few minutes.
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In a separate bowl, whisk together the dry ingredients: flour, cocoa powder, and a pinch of salt.
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Cut the toffee or caramels into halves or smaller pieces, depending on how pronounced you want the caramel pockets to be.
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Melt the orange-flavored chocolate in a heatproof bowl over a simmering pan or briefly in the microwave. Add the melted chocolate and vanilla to the butter-sugar mixture and whisk until smooth.
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Grate the zest of one medium orange into the chocolate mixture and whisk to distribute the citrus aroma evenly.
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Add the eggs one at a time, whisking between additions. Make sure the mixture has cooled enough so the eggs don’t scramble.
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Sift the dry ingredients into the wet mixture and fold gently until combined. If the batter appears split or too thin, a little more flour can help bring it back together.
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Fold in the chopped toffee so it’s evenly distributed throughout the batter.
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Transfer the batter to a parchment-lined and greased baking pan (we used a 9in x 6in glass pan). Smooth the top gently.
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Bake for about 30 minutes, or until a knife inserted near the center comes out with a few moist crumbs attached — fudgy brownies shouldn’t be fully set in the middle. Let cool before slicing and enjoy.
