Fudgy Blood Orange Brownies with Citrus Glaze

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Fudgy Blood Orange Brownies with Citrus Glaze

These brownies were made for slow spring days when the windows are open and the afternoon light hits just right. Whether you pair them with coffee, tea, or a citrus spritz, they’re a little moment of indulgence worth lingering over.

Prep Time15

Cook Time25

Cooling Before Glazing40

Course: Dessert

Diet: American

Servings: Servings

Calories: 219kcal

Author: Zainab Jabri

Equipment

Ingredients

For the Brownies

½ cup (115g) unsalted butter
4 oz (115g) dark chocolate, chopped (about ⅔ cup)
¾ cup (150g) brown sugar
¼ cup (50g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
Zest of 1 blood orange
1 tablespoon blood orange juice
½ cup (60g) unbleached all-purpose flour
¼ cup (25g) cocoa powder
½ teaspoon salt
¼ teaspoon ground cardamom
½ cup (85g) dark chocolate chunks or chips

For the Blood Orange Glaze

½ cup (60g) powdered sugar
1-2 tablespoon blood orange juice

US Customary - Metric

Instructions

Preheat your oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper.
In a small saucepan on low heat, melt the butter and chopped chocolate until smooth. Set aside to cool slightly.
In a large mixing bowl or stand mix bowl, whisk the melted chocolate mixture with the sugars until combined. Add the eggs, vanilla, blood orange zest, and juice. Whisk until smooth.
Sift in the flour, cocoa powder, salt, and cardamom. Fold until just combined. Stir in the chocolate chunks.
Spread the batter into the prepared pan and bake for 22–25 minutes, until the center is just set and a toothpick comes out with a few moist crumbs.
Cool in the pan for 10–15 minutes, then lift out and let cool completely on a wire rack.
In a small bowl, whisk the powdered sugar and blood orange juice to make the glaze. Drizzle over cooled brownies and sprinkle with flaky salt if desired.
Slice into squares and serve!

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Nutrition