These Orange Brownies are from a delicious recipe that was originally created by Paula Deen. Orange replaces chocolate in these bars that have a similar texture to brownies.
Orange Brownies
This Orange Brownies recipe (by Paula Deen) had been recommended to me and I was thinking… ‘ok, must be a nice chocolate brownie with a hint of orange.’ Then I got my hands on the recipe and discovered that it’s more of a cakey orange bar. It’s brownie-like in terms of texture, but it’s just not chocolate. (Kind of like my deceptively titled Butterfinger Brownies).
🛒Ingredients needed:
- flour
- sugar
- salt
- butter
- eggs
- orange extract
- orange zest and juice
- powdered sugar
✏️How to make Orange Brownies:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
-
Preheat oven to 350°F. Spray a 13×9-inch pan with nonstick spray.
PREPARE THE BROWNIES:
- In a mixing bowl, whisk together the flour, sugar and salt. Add the butter, eggs, orange extract and orange zest and beat with hand mixer until well-blended. Pour the batter into the prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven and pierce the top of entire cake with a skewer or a fork.
PREPARE THE GLAZE:
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Combine all of the glaze ingredients in a bowl, stirring until smooth. Add more juice, if needed to create a pouring consistency. Pour the glaze over the cake. Cool the cake and cut into 24 squares.
➡️Recipe Tips:
- Do you have to use the orange extract? Yep… if you want the super-orangey flavor that is supposed to come out in these brownies to really show up, you’ll need the orange extract. You can pick up a good orange extract that doesn’t have that *artificial* flavor at Whole Foods, or you can find orange oil at baking/cooking supply stores.
- If you’re out of nonstick spray you can lightly grease and flour the cooking pan.
- Be sure to get that glaze poured over the cake while it’s warm. You want it to get all melty and sink right in!
✔️What to do with Orange Brownies:
- This recipe makes 24 brownies, so they’re perfect for bringing to a potluck.
- Make a batch, keep half for yourself and give half to a neighbor or friend who’s in need of a little pick-me-up.
- If you’re serving them for a special occasion (Easter, a wedding or baby shower), Top each brownie with a small wedge of orange to dress them up a little.
★How to Store:
Store these Orange Brownies tightly covered for 3 to 4 days or you can freeze extras and enjoy them sometime within the next few months.
❤️Why I love this recipe:
- I love that these brownies aren’t your usual dessert. That fresh orange flavor is an excellent change of pace.
- I’ve served these at many parties, and they are always a bit hit. You’ve got to love that!
- They make a lot and for me that’s always a win. I love having some treats stored away in my freezer.
Sweet Orange Treats!
- Iced Orange Cookies
- Orange Cake
- Cranberry Orange Shortbread Cookies
- Orange Pistachio Cookies
- Fresh Orange Layer Cake
Paula Deen's Orange Brownies
These have the texture of a brownie, but they're orange instead of chocolate!
Ingredients
BROWNIES:
- 1½ cups all purpose flour
- 2 cups granulated white sugar
- 1 teaspoon salt
- 1 cup (2 sticks) butter, at room temperature
- 4 large eggs
- 2 teaspoons pure orange extract (or orange oil)
- 1 teaspoon grated orange zest
GLAZE:
- 1 cup powdered sugar (measure, then sift)
- 2 tablespoons freshly squeezed orange juice
- 1 teaspoons finely grated orange zest
Instructions
- Preheat oven to 350°F. Spray a 13x9-inch pan with nonstick spray.
PREPARE THE BROWNIES:
- In a mixing bowl, whisk together the flour, sugar and salt. Add the butter, eggs, orange extract and orange zest and beat with hand mixer until well-blended. Pour the batter into the prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven and pierce the top of entire cake with a skewer or a fork.
PREPARE THE GLAZE:
- Combine all of the glaze ingredients in a bowl, stirring until smooth. Add more juice, if needed to create a pouring consistency. Pour the glaze over the cake. Cool the cake and cut into 24 squares.
Notes
- Do you have to use the orange extract? Yep... if you want the super-orangey flavor that is supposed to come out in these brownies to really show up, you'll need the orange extract. You can pick up a good orange extract that doesn't have that *artificial* flavor at Whole Foods, or you can find orange oil at baking/cooking supply stores.
Nutrition
Serving: 1brownie, Calories: 192kcal, Carbohydrates: 27g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 51mg, Sodium: 176mg, Potassium: 24mg, Sugar: 21g, Vitamin A: 285IU, Vitamin C: 0.9mg, Calcium: 8mg, Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve been making this recipe since I found it in her magazine from 2006 July/August edition- can you tell I still have it? Haha This recipe was actually ‘from my friends’ and it is from Robin Wilson of Altamonte Springs FL. She was a finalist in the 39th Pillsbury Bake-Off and won with this recipe. I thought I’d give the backstory😊.
Thank you!
I just made this recipe for a church ladies event tonight. I couldn’t resist tasting before they were cooled. I think they’re divine! Just right on the sweetness! I didn’t have quite enough glade so had to really smooth it out. Next time I will double the glaze!
These taste fantastic except….too sweet. Next time I would cut the sugar back at least a half a cup maybe more. Other than that this is a really good recipe that’s really tasty and extremely easy to make.
I made these brownies without orange extract. I used a little more rind and they were excellent! This recipe is a keeper!
I make these as lemon brownies, lemon is my preferred taste. Everyone loved them.
I love this so much. I’ve made it so many times. I got the recipe from my mommy. ❤ I use fresh squeezed orange juice, fresh grated orange zest and add Orange juice concentrate to the battery and the glaze.