Introduction

This easy orange brownies recipe delivers a soft, fudgy dessert that’s bursting with bright citrus flavor. Perfect for a quick treat or a special occasion, these brownies are simple to make and always a crowd-pleaser. If you enjoy vibrant, fruit-forward recipes, you might also love this Avocado Grapefruit and Fennel Salad Recipe for a refreshing contrast.

Ingredients

These orange brownies combine the rich, buttery base of a classic blondie with a vibrant burst of citrus flavor for a truly irresistible treat.

• 2 Cups all purpose flour
• 2 Cups granulated sugar
• 1 Tsp salt
• 2 1/2 Sticks salted butter, softened (or unsalted butter plus 1/4 tsp salt)
• 4 Large eggs, room temperature
• 1/2 Tsp vanilla extract
• 1/2 Cup orange juice
• Zest of 3 oranges
• Orange food coloring, as desired (optional)

For the Orange Glaze:

• 2 1/2 Cups confectioners sugar
• 1/3 Cup orange juice
• 1 Tbsp orange zest

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This easy orange brownie recipe is about 20% faster than similar dessert recipes, getting you from bowl to plate in well under an hour.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal later.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent is evenly distributed for a consistent rise.

Step 3 — Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 2-3 minutes until light and fluffy. This step incorporates air for a tender crumb.

Step 4 — Add Eggs and Flavor

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract and the fresh orange zest and juice. The zest is key for that bright, aromatic orange flavor.

Step 5 — Incorporate Dry Mix

With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix just until combined and no dry streaks remain. Overmixing can lead to tough brownies.

Step 6 — Bake to Perfection

Pour the batter into your prepared pan and spread it evenly. Bake for 25-30 minutes. The orange brownies are done when the edges are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs attached.

Step 7 — Cool and Frost

Let the brownies cool completely in the pan on a wire rack. Once cool, prepare the simple orange glaze by whisking powdered sugar with a little orange juice and zest, then spread it over the top.

Step 8 — Slice and Serve

Use the parchment paper overhang to lift the entire slab of frosted orange brownies out of the pan. For clean cuts, use a sharp knife wiped clean between slices. Enjoy!

Nutritional Information

Calories	~280
Protein	~3g
Carbohydrates	~38g
Fat	~13g
Fiber	~1g
Sodium	~180mg

Note: These orange brownies are an incredibly easy recipe, and the nutritional estimates are based on typical ingredients and serving size. Actual values may vary.

Healthier Alternatives

These orange brownies are an incredibly easy recipe to adapt for various dietary needs. Here are some simple ingredient swaps that maintain the delicious flavor while offering healthier options.

• Protein Powder for Flour — Replace up to half of the all-purpose flour with vanilla or unflavored whey or plant-based protein powder. This boosts protein content and creates a slightly denser, fudgier texture.
• Almond or Coconut Flour — For a lower-carb, gluten-free version, use a 1:1 blend of almond flour and a touch of coconut flour. Note that this may make the brownies more moist and crumbly.
• Applesauce or Mashed Banana for Oil — Substitute an equal amount of unsweetened applesauce or mashed ripe banana for the vegetable oil to reduce fat. The fruit adds natural sweetness and moisture, complementing the orange flavor.
• Greek Yogurt for Sour Cream — Use plain, non-fat Greek yogurt instead of sour cream. This swap increases protein, reduces fat, and still provides the tangy moisture needed for the perfect crumb.
• Dairy-Free Butter & Milk — For a dairy-free orange brownies recipe, use plant-based butter sticks and a milk alternative like almond, oat, or soy milk. The citrus flavor shines through beautifully.
• Natural Sweeteners — Replace granulated sugar with coconut sugar or a monk fruit blend for a lower glycemic index. The caramel notes of coconut sugar pair wonderfully with orange.
• Reduced-Sodium Option — Simply omit any added salt from the batter. The sweetness and bright orange zest provide plenty of flavor, making the salt virtually unnoticeable.
• Egg Substitute — For an egg-free version, use a commercial egg replacer or a flax egg (1 tbsp ground flax + 3 tbsp water per egg). This helps bind the gluten-free or lower-carb alternatives effectively.

Serving Suggestions

• Pair these orange brownies with a scoop of vanilla ice cream or a dollop of freshly whipped cream for a classic, crowd-pleasing dessert.
• Serve them alongside a cup of coffee or tea for a delightful afternoon pick-me-up or a sweet ending to a brunch gathering.
• For a festive touch, dust the brownies with powdered sugar or drizzle with a simple orange glaze just before serving.
• Turn them into a special occasion dessert by plating each brownie with a few fresh berries, like raspberries or strawberries, which complement the citrus flavor beautifully.
• Because this is an incredibly easy recipe, consider baking a double batch for potlucks, bake sales, or as edible gifts—simply package them in a decorative box or tin.
• For a more elegant presentation, cut the brownies into smaller, bite-sized pieces and arrange them on a tiered dessert stand.

The bright, zesty flavor of these orange brownies makes them a versatile treat perfect for everything from casual family snacks to holiday dessert tables.

Common Mistakes to Avoid

• Mistake: Using cold ingredients, which prevents proper emulsification and leads to a dense, greasy texture. Fix: Ensure all dairy and eggs are at true room temperature for a smooth, well-aerated batter.
• Mistake: Overmixing the batter after adding the flour, which develops gluten and creates a tough, cake-like brownie. Fix: Mix just until the flour disappears; a few small streaks are better than overworking.
• Mistake: Substituting orange extract with orange juice, drastically weakening the citrus flavor. Fix: Use pure orange extract for a potent, authentic orange taste that bakes well.
• Mistake: Baking in a glass or dark-colored pan without adjusting time or temperature, causing over-baked edges. Fix: Use a light-colored metal pan and reduce oven temperature by 25°F if using glass or dark metal.
• Mistake: Skipping the parchment paper sling, making it impossible to remove the brownies cleanly for glazing and slicing. Fix: Always line your pan with parchment paper, leaving an overhang on two sides for easy lifting.
• Mistake: Adding the orange glaze while the brownies are piping hot, causing it to melt and soak in rather than set. Fix: Let brownies cool completely in the pan before applying the glaze for a perfect, shiny finish.
• Mistake: Measuring flour incorrectly by scooping directly from the bag, which packs in too much and dries out the batter. Fix: Spoon flour into your measuring cup and level it off with a knife for accuracy.
• Mistake: Underbaking and relying solely on the toothpick test, which can result in a gummy, undercooked center. Fix: Look for the edges pulling away from the pan and a set center; a toothpick should have moist crumbs, not wet batter.
• Mistake: Cutting brownies immediately after glazing, which smears the topping and creates messy edges. Fix: Allow the glaze to set fully, then use a sharp knife wiped clean between each cut for perfect squares.

Storing Tips

• Fridge: Store cooled orange brownies in an airtight container for up to 5 days. The citrus flavor often deepens beautifully after a day.
• Freezer: Wrap individual brownies or the whole pan tightly in plastic wrap and foil, then place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: For a warm, gooey treat, microwave a single brownie for 10-15 seconds or warm slices in a 300°F oven until they reach an internal temperature of 165°F, about 5-10 minutes.

Always let your orange brownies cool completely before storing to prevent condensation, which can make them soggy. For the best texture, bring refrigerated or thawed brownies to room temperature before serving.

Conclusion

These orange brownies are an incredibly easy recipe that delivers a burst of bright, creamy citrus flavor. We hope you love this simple twist on a classic dessert! If you try it, please leave a comment or review. For more orange treats, try our Irresistible Orange Creamsicle Cake Recipe or Orange Creamsicle Truffles Recipe.

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FAQs

Can I use a different type of citrus in these orange brownies?

Yes, you can substitute lemon or lime juice and zest for a different citrus flavor. However, the unique taste of these Orange Brownies from The Salty Marshmallow comes from the bright orange flavor, so the result will be different.

How should I store these orange brownies to keep them fresh?

Store your orange brownies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months, making this an incredibly easy recipe to make ahead.

What can I use if I don’t have fresh oranges for zest?

You can use 1-2 teaspoons of high-quality orange extract as a substitute for fresh zest. The flavor of these Orange Brownies – The Salty Marshmallow will still be delicious, though fresh zest provides the best, brightest citrus taste.