Vegan Chocolate Orange Brownies
These vegan chocolate orange brownies are super fudgy, chewy and have that classic papery top! They’re great for sharing with friends and family and nobody will ever know they’re vegan!
I recently made my mum some of my best ever vegan brownies for her birthday and it reminded me just how DELICIOUS the recipe is!
I wanted to remake another variation of eggless brownies for the blog and with Christmas coming up, it had to be a festive flavour. And what’s more festive than chocolate orange?!
I used to bake similar brownies to this recipe using Terry’s Chocolate Orange before I was vegan.
So if you have the time and the patience, you can always use orange chocolate in a segment silicone mould and make your own chocolate orange segments for adding on top of the brownies!
Otherwise, you can keep it simple like I did and top with a bit of zest instead!
Which chocolate is best for orange brownies?
I recommend using dark chocolate that has at least 70% cocoa solids for this recipe.
I don’t advise using orange flavoured chocolate as it’s typically much lower in cocoa solids and will result in greasy brownies. Instead, I use orange zest and/or orange extract for flavour in this recipe.
Here are some chocolate bars I recommend:
Of course, you can use whichever type of chocolate you like. Just make sure it contains the cocoa solids we’re after!
Want more chocolate vegan dessert recipes? Check these out:
How to make vegan chocolate orange brownies
Preheat your oven to 180C/350F and line a 9-inch rectangular tin with baking paper.
Make sure your tin is at least 3-inches deep to allow the brownies to rise without spilling over the edges. I don’t recommend using a smaller or larger pan as the brownies will be too thin/thick and baking time will vary.
Next it’s time to melt most of the wet ingredients together.
To a large saucepan, add 200g of vegan 70%+ dark chocolate (7oz), 200g of vegan butter (2 tablespoons less than 1 cup) and 300g of caster sugar (1+1/2 cups).
Gently melt it over a low heat, stirring occasionally until everything has completely combined and there are no lumps of chocolate or butter left.
Remove the pan from the heat and let it sit at room temperature for a few minutes to cool.
Now it’s time for the dry ingredients. Add 80g of all-purpose flour (2/3 cup), 60g of unsweetened cocoa powder (2/3 cup) and 1 teaspoon of baking powder to a large bowl. Mix it all together so there are no lumps of flour left.
An easy way to mix them is by putting them all through a sieve first but this isn’t essential. A good old wooden spoon will do the job too, it will just take a tiny bit longer.
Pour the chocolate mixture from the saucepan into the bowl with the dry ingredients.
Add 80ml of soy milk (1/3 cup) to the bowl too.
Mix everything together really well, making sure there is no dry mixture stuck to the sides or the bottom of the bowl.
The brownie batter should be quite thick but easy to spread around.
Add 1-3 teaspoons of orange zest (depending on your desired strength of flavour) to the batter.
You can also add 1-2 teaspoons of orange extract instead of or in addition to the zest for more flavour. I used 2 teaspoons of zest and 1 teaspoon of extract.
Chop a bar of your favourite vegan chocolate into small chunks and gently mix them into the brownie batter. I used 100g (3.5oz) of Bournville orange chocolate (flavoured chocolate is fine for the chunks).
Alternatively, you can use a heaped 1/2 cup of vegan chocolate chips.
Transfer the batter to your lined baking tin. Use the back of a spoon or a spatula to spread it out to the edges. Make sure it’s spread out properly to allow for even baking.
Bake the brownies for 25 minutes. They should have a thin, shiny crust on top and be slightly pulling away at the edges.
Let them cool completely in the tin then place them in the fridge for 3 hours to set.
Once chilled, remove them from the tin. You may need the help of a knife to do this.
Cut the brownies into 12 equal-sized squares then cut each square in half. This will give you 24 triangle brownies which I find to be the perfect amount as a little goes a long way with this decadent dessert!
These brownies should be stored in an airtight container and are best enjoyed straight from the fridge! Because the butter is what makes them chewy and fudgy, it’s important that they are kept cool.
They will still taste delicious if stored at room temperature but won’t be quite so chewy.
The brownies will last at least 5 days in the fridge. I have a feeling they will last up to (and much longer than) a week but I have never been able to keep them for that long. They seriously are that delicious!
Yes! I have frozen these brownies before and the texture is exactly the same once defrosted. That means you can make a huge batch and make them last longer, taking slices out of the freezer as you please.
Freeze them in an airtight container for up to 3 months. When you’re ready to eat them, place them on a plate in the fridge for a few hours until defrosted.
I hope you enjoy this recipe! If you make it yourself at home, please let me know how it goes by leaving a comment and/or rating below.
Happy baking! xo
Vegan Chocolate Orange Brownies
Chewy, fudgy orange brownies without eggs or dairy!
- 200 g Dark chocolate with 70% cocoa or above (7oz)
- 200 g Vegan butter (2 tablespoons less than 1 cup)
- 300 g Caster/superfine sugar (1+½ cups)
- 80 g All-purpose flour (⅔ cup)
- 60 g Unsweetened cocoa powder (⅔ cup)
- 1 Teaspoon Baking powder
- 80 ml Soy milk (⅓ cup)
- 2-3 Teaspoons Orange zest (adjust to taste)
- 1 Teaspoon Orange extract (optional, again, adjust to taste)
- 100 g Vegan chocolate chips or chunks (heaped ½ cup)
Preheat your oven to 180°C/350°F (160°C/325°F if you use a fan or convection oven) and line a 9-inch rectangular baking tin with baking paper. It's good to leave a bit hanging over each edge to make it easier to remove them after baking.
In a large saucepan, melt the chocolate, vegan butter and caster sugar over a low heat. Stir it occasionally until there are no lumps of chocolate left. Remove from the heat and let it cool for a few minutes.
Mix the flour, cocoa powder and baking powder together in a large bowl. Pour in the melted chocolate mixture along with the soy milk and mix well. Make sure to scrape the sides and the bottom of the bowl so no dry mixture gets left behind. You should end up with a thick brownie batter.
Add the orange zest and/or the orange extract according to your preference. Then gently mix in the chocolate chips/chunks.
Transfer the batter to your lined baking tin and use a spoon or spatula to spread it out to the edges evenly. Bake for 25 minutes. The brownies should have a thin papery crust and be slightly pulling away from the edges of the tin.
Once baked, let the brownies cool completely in the tin. Then transfer the tin to the fridge for 3 hours to let them set.
Once chilled, remove the brownies from the tin and cut into 12 squares. These are quite rich so I recommend cutting each square in half to make 24 triangles.
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.