Orange Brownies

If you love soft, chewy brownies, this citrus orange brownie recipe is just for you!

This recipe is exactly the same as my Lemon Brownies recipe. I substituted the lemon with orange juice and orange zest.

Dry ingredients in a bowl.
Mix 3/4c. unbleached flour and 1/4 tsp. in a bowl.
Sugar and stick of butter in a bowl.
Cream 3/4 c. granulated sugar and 1 stick (1/2c.) of unsalted butter together in a separate bowl.
eggs and orange zest added to creamed sugared butter.
In the bowl of butter and sugar, add 2 eggs, 1 tbsp. of orange juice and zest from half a large orange.
Dry ingredients added in the bowl of wet ingredients.
Add the flour and salt mixture in with the wet ingredients. Mix well.
orange brownie batter ready to be baked.
Spray or line a 9×9 in. square pan and add brownie batter.
orange brownie batter close up in square pan.
Bake for 25 minutes at 350 degrees.
baked orange brownies.
Let the brownie cool completely before adding the orange glaze.
close up corner of baked orange brownies.
close up o a corner of glazed orange brownies.
Depending if you want a thin or thick glaze depends on how much powdered sugar you use. Mix 1/2c. powdered sugar, 1 tbsp. orange juice, and zest the other half of the orange in a small bowl for the glaze.

I find 1/2c. of powdered sugar is enough for the brownie to taste sweet and still taste the orange in it.
glazed and baked orange brownies.
The hardest part about this recipe is letting it cool after it is baked. It must be completely cooled before the glazed is put on top. If not, the glaze will just run off the cake. To speed up the cooling process you can put the cake in the fridge or freezer.
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Orange Brownies

  • Author: rowdyrousculps
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hr 15 minutes
  • Yield: 912 1x


If you love lemon bars, you will love this new take on a Spring dessert!



Ingredients for brownie batter:

  • 1 stick, 1/2c. unsalted butter
  • 3/4 c. white granulated sugar
  • 2 eggs
  • 1 tbsp. orange juice
  • zest of 1/2 a large orange (or 1 small orange)
  • 3/4 c. flour
  • 1/4 tsp. salt

Ingredients for glaze:

  • zest of 1/2 a large orange (or 1 small orange)
  • 1 tbsp. orange juice
  • 1/2 c. powdered sugar


  1. Preheat oven to 350 degrees.
  2. Line a 8×8 pan with parchment paper or aluminum foil. (If using aluminum foil, use a cooking spray to spray the foil before the batter goes in.)
  3. In a large bowl with a hand mixer, cream the butter and sugar together.
  4. Next, add in the eggs, orange juice, orange zest and mix.
  5. In a small bowl, mix the 3/4c. unbleached flour and 1/4 tsp. salt.
  6. Add the dry ingredients in with the bowl of wet ingredients.
  7. Add cake mixture to the 8×8 pan with a rubber spatula and smooth the top as much as possible.
  8. Bake for 25 minutes.
  9. As the orange brownie is baking, start by making the glaze.
  10. For the glaze, combine the remaining zest of the orange, 1 tbsp. orange juice, and 1/2 c. powdered sugar.  Make sure the brownies are completely cool before putting the glaze on.


  • Use room temperature butter. You can’t use cold butter or “close to” room temperature butter for this recipe. If you do, the batter will be lumpy. If your butter isn’t room temperature, when its baking, bubbles will form then eventually will burst. The cake will come out with an uneven top layer. When you put the glaze on top, it will look lumpy and rough.
  • One large orange works much better than one small orange. If small oranges are the only option, I would use two small oranges. Orange zest is an important part in this recipe, and you need as much as you can.
  • If you put the glaze on the orange brownie while it’s still warm, the glaze will just melt into the cake batter. Having the brownie batter cooled will keep the glaze to stay on top.
  • Category: Dessert
  • Method: Easy
  • Cuisine: American


  • Serving Size: 1
  • Calories: 177
  • Sugar: 17.6g
  • Sodium: 61.7mg
  • Fat: 8.5g
  • Carbohydrates: 23.9g
  • Protein: 2g
  • Cholesterol: 51.2mg

Keywords: orange brownies

Recipe adapted from The Recipe Critic.

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