I have yet to meet a person who doesn’t like chocolate brownies. It’s an American dessert, but Filipinos love brownies and its ease of baking. So, I have been baking brownies even when we still lived in the Philippines to give as gifts to friends and family. But now after living in America for a while, I wanted to elevate my brownies to a more sophisticated, distinctively luscious level. And therefore, I was drawn to the recipe for Chocolate Orange Marmalade Brownies by Jamie Schler in her new cookbook Orange Appeal: Savory and Sweet.
This brownie recipe baked with orange marmalade came just in time for the holiday baking season. This one will be a great homemade gift or else one your family will enjoy during the Christmas and New Year’s festivities. Nothing else is as deliriously dreamy as home-baked brownies. As I watched the solid chunks of baking chocolates melt over the double boiler, I was practically hypnotized by its dark, brown, glistening texture swirling in a rhythmic motion. It was hard to ignore the lush, heady chocolate aroma which instantly captivated me. I felt the urge to stop right there and lick the scorching hot cooking spoon.
The procedure is your basic brownie recipe. But once you add the dollops of thick orange marmalade, the magic happens. I watched the marmalade seep into the brownie batter forming isolated pockets, like little islands of sweet orange deliciousness. The citrus aroma of the orange marmalade combined with the chocolate scent was unbelievable. I couldn’t wait for 30 minutes to be over to see what the brownies would look and taste like.
Once out of the oven, the brownie pan’s aroma flitted about the kitchen. This was a first attempt for me using Jamie’s recipe. I knew I had a winner in my hands. I also knew these were going to be the goodies I would bake for holiday gifts to friends. Nobody would be able to resist these, I just knew.
I loved what Jamie said in her cookbook about these beautiful and delectable brownies, “There may be nothing better than luscious, moist brownies of deep, dark chocolate infused with a kick of Grand Marnier and bitter orange marmalade.” She further described “these orangey brownies as homey, comforting snacks as well as intriguing, sophisticated desserts.”
I couldn’t agree more with Jamie Schler. Stop drooling and start baking, folks. It’s December already and Christmas will be here before you know it.
Chocolate Orange Marmalade Brownies
- Brownie baking pan - 9 x 11 inches or 8 x 8 inches
- 2 ounces (60 g) baking chocolate, unsweetened or bitter
- 1 ounce (30 g) orange-infused 70% dark chocolate (Lindt Excellence Orange Intense)
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 8 Tablespoons unsalted butter room temperature
- 1 cup light brown sugar
- 1/4 cup granulated white sugar
- 2 whole large eggs
- 1/2 teaspoon vanilla extract
- 1 Tablespoon or use 1/2 teaspoon Orange Extract Grand Marnier or Cointreau
- 3 Tablespoons Orange Marmalade
- Preheat the oven to 350 F. Grease with baking spray a brownie pan measuring 9 x 11 inches (or 8 x 8 inches) ,and line the bottom with parchment paper, leaving some paper hanging over the sides for easy lifting later. Set pan aside.
- In a double boiler where the bottom is filled with simmering water, over medium heat, melt the chocolates. When completely melted, remove from the heat and set aside on the counter to cool.
- In a large mixing bowl, combine the flour, baking powder and salt. Whisk together and set aside.
- Using a hand or stand mixer, cream the butter and sugars together in a large bowl till fluffy.
- Add the eggs, one at a time. Mix for a minute or two.
- Pour the vanilla, the Grand Marnier and cooled melted chocolate. Beat well.
- Using a spatula, fold by hand the dry ingredients into the batter till blended and smooth.
- Pour the brownie batter into the pan. Dot the marmalade on top of the brownie mix. Using a spatula, swirl the mixture so the marmalade gets incorporated in the chocolate. You should have small pockets of orange marmalade around the brownie batter.
- Bake in the preheated oven of 350 F for 30 minutes or till the center is firm when you put a knife through to test if done.
- Remove from the oven and cool the brownie pan on the counter for about 10 minutes. Slice into brownie pieces about 2-inches long each. Then while holding the edges of the parchment paper, lift the brownies and cool on a rack.
- Serve warm or chilled. Store brownies in a covered container in the refrigerator.
- Author’s serving suggestions: Top each brownie with whipped cream or a scoop of ice cream and a drizzle of ganache.
- About the book & the author: Orange Appeal: Savory and Sweet Cookbook is by author Jamie Schler of two award-winning blogs. Jamie is an American writer and hotel owner based in Chinon,France. Her new cookbook adds a little sunshine to every meal with sweet-savory recipes using the most versatile of citrus fruits, the orange. She offers a scrumptious spread of recipes ranging from flavorings, sauces, soups, starters, sides, main dishes, breads, cookies and treats, cakes and desserts. Beautiful food photographs are by award-winning photographer Ilva Beretta. This cookbook is available where most books are sold. Or you can buy it through my Amazon affiliate link right above this blog post.
- Disclosure: I was not paid to feature this recipe or cookbook. The cookbook was my personal purchase and I will gladly recommend it to anyone who loves a variety of superb recipes using citrus fruits and oranges.
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Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe? I have more classic recipes inspired by my late mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]