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Blood Orange and Dark Chocolate Brownies

Blood Orange and Dark Chocolate Brownies

Erica Schwarz


  • 3/4 c unsalted butter softened
  • 1 c blood orange juice fresh squeezed or purchased in the juice section at the grocery store
  • 2 c granulated sugar
  • 2 eggs
  • 1 t vanilla extract
  • 1 t instant espresso powder
  • 3/4 c cocoa powder
  • 1/2 t kosher salt
  • 1-1/4 c all-purpose flour
  • 1/2 t baking soda
  • zest of an orange navel orange is fine
  • 1-1/2 c dark chocolate morsels such as Hershey's


  • Heat oven to 350°F.
  • In a small saucepan, boil the orange juice until reduced to 1/2 c (keep an eye on it or it may boil over). Add the reduced juice to the butter in a large mixing bowl and combine. Mix in the remaining ingredients in the order given. Pour batter into a 8x11-inch pan sprayed with cooking spray. Bake 350°F for 30-40 minutes or until desired doneness. Yield: 24 brownies.