One Bowl Gooey Chocolate Orange Brownies (Gluten Free, Vegan)

Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Yield: 9Category: Baking
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These delicious gooey brownies are seriously indulgent and are perfect for any chocolate orange lovers! For me chocolate orange is a flavour I associate with Christmas which is why I have waited until now to put this festive spin on my classic Gooey Chocolate Brownie recipe.

These brownies are perfect as they come but even better warmed up and topped with a few scoops of vegan ice cream!

It only took a few simple swaps to create this recipe and the method and bake time are the same as my original brownie recipe. Instead of using plant milk in this I use the juice from an orange – I measured out 35ml, (an exact substitute for the plant milk), which was roughly half of a medium to large sized orange.

I add the grated zest of one full orange to the batter and then topped it with the zest of another 1/2 an orange along with some dairy free orange flavoured chocolate. If you would prefer to add more or less orange zest or alter the toppings then you can. In addition to the orange flavour, I mix one teaspoon of cinnamon into the batter for an extra element of depth and flavour, however, if you are not a fan of cinnamon you can just omit this ingredient.

This is quite a thick and sticky batter and at some point you are probably going to worry you have missed an ingredient out. Just trust the process and you will be rewarded with decadent and gooey brownies! I personally prefer to use dark chocolate in this recipe, however, a dairy free ‘milk’ chocolate will work just as well.

I have noted the bake time to be 20 minutes, do not worry if they are still a little gooey in the middle when you remove them from the oven as they will firm up once cool. Allow to cool fully before removing from the tray. These brownies will last for up to five days in an airtight container, (althought I doubt they will make it that long), and freeze well.

Ingredients

metric
imperial
  • 150g 3/4 cup coconut sugar
  • 150g 3/4 cup dairy free dark chocolate
  • 100g 1/2 cup + 2 tbsp gluten free self raising flour
  • 75g 1/2 cup + 3 tbsp cocoa powder
  • 50g 3 tbsp + 2 tsp dairy free butter
  • 35ml approximately 1/2 orange juice
  • zest 1 orange
  • 2 tbsp maple syrup
  • 1 tsp cinnamon
  • 3/4 tsp baking powder
  • pinch sea salt

Method

  1. Place 50g of chocolate in a bowl over a saucepan full of water and melt over a low heat. Once the chocolate has melted remove from the heat and set aside to cool
  2. Melt the butter in a saucepan over a low heat
  3. Pour the coconut sugar into a large mixing bowl. Add the melted butter and whisk together until the sugar begins to melt
  4. Add the orange juice and maple syrup to the sugar mixture and continue stirring until well combined
  5. Sieve the flour and cocoa powder into the bowl. Add the cinnamon, baking powder and salt and stir until a dough begins to form
  6. Fold the melted chocolate into the dough, ensuring it is well mixed throughout
  7. Chop the remaining chocolate into small chunks and add to the bowl along with the grated orange zest, mix to ensure the pieces are evenly distributed throughout
  8. Scrape the dough into a baking tin lined with parchment paper. The dough will be sticky so you may need to use the back of the mixing spoon to spread the mixture out and ensure it reaches into all four corners
  9. Place into a preheated oven and bake for 20 minutes at 180 degrees Celsius
  10. Once cool top with drizzled melted chocolate, chocolate chunks or additional orange zest if desired. Allow to set before serving

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