Orange Chile Brownies My Best Brownies Ever Recipe
I absolutely love this recipe because it perfectly blends the rich, decadent goodness of chocolate with a zesty citrus twist from the orange zest and juice—it’s like a flavor party in every bite! Plus, the hint of cayenne pepper adds just the right amount of unexpected kick, making these brownies totally unforgettable and a hit at every gathering.
My Orange Chile Brownies are designed to tantalize your taste buds with an amazing fusion of flavors. The richness of Dutch-processed cocoa, paired with a pinch of cayenne pepper, creates a treat that is extremely rich and slightly spicy.
Alternatively, if you would prefer, these brownies could easily be fashioned as brownie bites. However, they would not be as fudge-like, since that quality comes from the brownies baked in a 9×13-inch pan.
Either way, I eat brownies, chunks, or bites, with unmitigated glee.
Ingredients
Butter (unsalted): Provides richness and moisture, which gives the brownies a tender crumb.
Sugar in its granulated form: Naturally sweetens the batter, furnishing an exquisite balance with the cocoa.
Eggs: Hold the components together for construction and produce a fudge-like consistency.
Cocoa Powder, Dutch-Processed: Provides dense, deep chocolate flavor, rich in density and depth, and without acidity.
Orange juice, straight from the fresh fruit, is not in the cake.
Yet its bright, citrusy note is.
This is the flavor of orange juice in the cake, and it is not a subtle flavor at all.
Cayenne Pepper: Balances the brownie’s sweetness with subtle heat.
Melt into gooey pockets of chocolate delight, semisweet chocolate chips.
Almonds that are chopped and roasted: These deliver a crunchy contrast while, if you like, adding in some good-for-you fats.
Ingredient Quantities
- 1 cup (2 sticks) unsalted butter
- 2 1/4 cups granulated sugar
- 4 large eggs
- 1 1/4 cups Dutch-processed cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- Zest of 2 oranges
- 2 tablespoons fresh orange juice
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 cup semisweet chocolate chips
- 1/2 cup chopped roasted almonds (optional)
Instructions
1. Set your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing it, and then line it with parchment paper.
2. In a medium saucepan, over low heat, melt the butter. When the butter is melted, remove the pan from the heat and whisk in the sugar until smooth.
3. Incorporate the eggs into the butter mixture one at a time, making sure to beat them well into the mixture before adding the next one. Then stir in the vanilla extract.
4. In another bowl, blend the cocoa powder, salt, baking powder, and cayenne pepper together with a whisk.
5. Slowly incorporate the dry ingredients into the butter mixture, stirring until they are just combined.
6. Mix gently until no visible streaks remain, and fold in the flour.
7. Incorporate the orange zest, orange juice, and chocolate chips so that they are evenly dispersed throughout.
8. If using, the chopped roasted almonds should be folded in gently.
9. Evenly spread the brownie batter into the greased pan.
10. Cook for 30-35 minutes, or until the toothpick you insert in the center comes out with moist crumbs. Let it cool completely before you cut it into squares and serve.
Equipment Needed
1. Oven
2. 9×13-inch baking pan
3. Parchment paper
4. Medium saucepan
5. Whisk
6. Mixing bowls (at least two)
7. Spatula or wooden spoon
8. Measuring cups and spoons
9. Grater or zester (for orange zest)
10. Knife (for cutting brownies)
11. Toothpick (to test doneness)
FAQ
- Can I use salted butter instead of unsalted?Using salted butter is permissible; however, if you do, then you must leave out the extra teaspoon of salt. Otherwise, you will end up with brownies that are way too salty and that you certainly will not want to eat.
- What if I don’t have Dutch-processed cocoa powder?Regular cocoa powder can be used as a substitute, but the flavor may differ somewhat because Dutch-process cocoa has a milder, less acidic taste.
- How spicy are these brownies with the cayenne pepper?The cayenne pepper that you added in the teaspoon isn’t the kind of pepper that will blow your taste buds away. Instead, unsung and underrated, it lives in a far corner of the chocolate-flavor universe. The good news: It doesn’t take a lot of cayenne to show it off.
- Can I omit the orange zest and juice?The bright citrus flavor of the brownies comes from the zest and juice of the orange. But if you really don’t like citrus, you can leave it out—the brownies will still be delicious!
- Are the roasted almonds necessary?Optional and adding a crunchy texture, the roasted almonds are not necessary for this dish. You can eliminate them altogether or swap them for another nut or ingredient of your preference.
- Can I use different types of chocolate chips?You can absolutely use chocolate chips of any variety you like; just feel free to alternate as you see fit. Whether you prefer milk, dark, or white chocolate, the chips will shine through in this recipe and provide a step-up in flavor.
- How do I know when the brownies are done?The finished brownies will have edges that look firm and a center that is set but still gives slightly when touched. The center should be done enough that it will hold together but soft enough that it feels the same as the unbaked center does before you put it in the oven. A toothpick must then be inserted and removed carefully, so that it gives you a true reading on doneness.
Substitutions and Variations
Coconut oil or a plant-based butter substitute can be used in place of unsalted butter.
Natural cocoa powder can substitute for Dutch-processed cocoa powder, but it might slightly change the acidity balance.
Use coconut sugar or light brown sugar instead of granulated sugar, for a different flavor profile.
You can replace the zest of 2 oranges with 1 teaspoon of orange extract to get a more intense orange flavor. However, the zest gives an aroma that is much fresher.
If you want a flavor that’s not as fiery as cayenne but still has some heat, or if you want to add a not-overpowering smoky flavor, you can replace cayenne with something else. Chili powder is one option.
Pro Tips
1. Butter and Sugar Smoothness: Ensure the butter is melted over low heat and mixed thoroughly with the sugar until completely smooth. This step is crucial for achieving a fudgy texture in the brownies.
2. Egg Incorporation: Add the eggs one at a time, beating well after each addition. This method ensures the mixture emulsifies properly, leading to a cohesive and tender crumb in your brownies.
3. Cocoa Powder Blend: Sift the cocoa powder with the other dry ingredients to prevent any lumps and ensure even distribution of flavors like the cayenne pepper.
4. Flavor Balance: Adjust the cayenne pepper based on your heat preference. Start with 1/2 teaspoon if unsure, then taste the batter (minus the eggs for safety) to determine if you want more spice.
5. Cooling Before Cutting: Allow the brownies to cool completely in the pan on a wire rack. This step is crucial for clean cuts and developed flavors, especially with the orange and chocolate components.
Orange Chile Brownies My Best Brownies Ever Recipe
My favorite Orange Chile Brownies My Best Brownies Ever Recipe
Equipment Needed:
1. Oven
2. 9×13-inch baking pan
3. Parchment paper
4. Medium saucepan
5. Whisk
6. Mixing bowls (at least two)
7. Spatula or wooden spoon
8. Measuring cups and spoons
9. Grater or zester (for orange zest)
10. Knife (for cutting brownies)
11. Toothpick (to test doneness)
Ingredients:
- 1 cup (2 sticks) unsalted butter
- 2 1/4 cups granulated sugar
- 4 large eggs
- 1 1/4 cups Dutch-processed cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- Zest of 2 oranges
- 2 tablespoons fresh orange juice
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 cup semisweet chocolate chips
- 1/2 cup chopped roasted almonds (optional)
Instructions:
1. Set your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing it, and then line it with parchment paper.
2. In a medium saucepan, over low heat, melt the butter. When the butter is melted, remove the pan from the heat and whisk in the sugar until smooth.
3. Incorporate the eggs into the butter mixture one at a time, making sure to beat them well into the mixture before adding the next one. Then stir in the vanilla extract.
4. In another bowl, blend the cocoa powder, salt, baking powder, and cayenne pepper together with a whisk.
5. Slowly incorporate the dry ingredients into the butter mixture, stirring until they are just combined.
6. Mix gently until no visible streaks remain, and fold in the flour.
7. Incorporate the orange zest, orange juice, and chocolate chips so that they are evenly dispersed throughout.
8. If using, the chopped roasted almonds should be folded in gently.
9. Evenly spread the brownie batter into the greased pan.
10. Cook for 30-35 minutes, or until the toothpick you insert in the center comes out with moist crumbs. Let it cool completely before you cut it into squares and serve.