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:
-
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.
These are FANTASTIC!! and I bake a lot. I keep grated orange zest in the freezer and this worked out well. It goes together well, bakes fast and tastes fabulous! WOW. I will make this often. I did use margarine – because I had it. I used lemon extract, because I had it and added additional orange zest to the batter.
My sons, age 35 and 15, absolutely love this dessert. I never use the orange flavoring, I cut a couple, three fresh oranges in half and squeeze the juice into the batter and use the zest from the peels also. It is delicious and nothing artificial is used! Anyone visiting, who has tried it, raves about it! Thank you for an easy go to dessert when fruit is abundant in my household.
This is the second time I have made these this time I only used 1 1/2 cups of sugar. We didn’t miss the extra sugar So next time I’ll try using only 1 cup sugar.in the brownies. ‘This is an easy and delicious dessert!
Do these freeze well?
I would think so…
I was hoping this would have that classic brownie texture, but it tasted like cake. It was a good orange cake, but not what I was looking for.
My family adores these brownies! I do want to let you know that this recipe is featured in Paula Deen’s cookbook, The Lady & Sons Just Desserts, but it is not Paula Deen’s recipe. Robin Wilson created the dessert, and was a finalist in the 39th Pillsbury Bake-Off with her recipe. Robin and her husband visited Paula Deen’s restaurant, and she shared the recipe with Paula Deen. The story is featured in the cookbook.
Thanks!
Made these several times, they are the best!. Orange extract gives them that deep orange flavor. So quick and easy to put together.
What can I replace the orange extract with? It’s not easy to get good orange extract where I am. Can I just add orange juice and if so in what quantity?
I’d probably try adding some orange zest if you don’t have extract…
My Mom made these many yrs ago and thank good I found this recipe as hers was lost! I poke holes in the top like a poke cake and the glaze soaks in. I also add grated orange to the glaze. Enjoy!
These are so delicious