For the brownies
- 1 family-size package fudge brownie mix
- 1 Cup semisweet chocolate chips
- 1 Tablespoon orange extract
For the frosting
- 1 Teaspoon orange extract
- 16 chocolate frosting
For the brownies
Prepare the brownie mix as directed on the package. Stir in the orange extract and the chocolate chips. Spread in a greased 13-by-9-inch baking pan.
Bake and cool as directed on the package.
For the frosting
In a medium bowl, mix the orange extract with the frosting until combined.
Spread the orange-chocolate frosting on top of the cooled brownies and cut into squares.
Calories Per Serving1341
Folate equivalent (total)4µg1%
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- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 egg
- 3 teaspoons McCormick® All Natural Pure Vanilla Extract, divided
- 1 package (12 ounces) miniature chocolate chips
- 1 package (family-size) fudge brownie mix
- 1 tablespoon McCormick® Pure Orange Extract
Double Chocolate Orange Brownies
- 1/2 butter
- 1/3 cup cocoa powder
- 1 cup sugar
- 2 eggs
- 1 tsp baking powder
- 1 tbsp Pure Orange Extract
- 1 tsp Pure Vanilla Extract
- 1/2 cup flour
- 1/2 semi-sweet chocolate chips
- 1 tsp orange zest
Preheat your oven to 350 degrees.
You will first want to melt your butter on a medium to low heat. Pull your butter off the heat and add to a bowl. You’ll want to add your sugar and eggs.
You’ll also want to add your Pure Orange Extract, Pure Vanilla Extract, and orange zest at this time and mix together.
To bring the entire mix together you will want to add this mix to your stand mixer. Add the flour, baking powder, and cocoa and mix until well blended.
Blend in chocolate chips by hand. You’ll want to be sure your pan is greased and floured and you can use parchment paper if you like.
Bake for 25-30 minutes.
FROSTING: I used this chocolate frosting recipe and left out the cinnamon.
For more delicious bake sale ideas, visit McCormick.com, the “Bake Sale” board at Pinterest.com/McCormickSpices or Facebook.com/McCormickSpice.
Be sure to check out the McCormick Bake Sale Contest Pinterest board and pick your favorite bake sale treat (hopefully it’s mine!) and repin it to one of your boards, using hashtag #McCormickBakeSale. Be sure to follow McCormick on Pinterest: Pinterest.com/McCormickSpices
- Raspberry Cream Cheese Frosted Brownies from Seven Clown Circus
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- Mocha Brownie Bites from Happiness is Homemade
- Minty Brownie Bites from Your Modern Family
- Pumpkin Chip Cookies from B-Inspired Mama
- Double Chocolate Orange Brownies from Our Ordinary Life
Nutritional InformationShow More
- Amount Per Serving % Daily Value *
- Calories 130
- Calories from Fat 38
- Total Fat 4.2g 6 %
- Saturated Fat 2.5g 12 %
- Trans Fat 0.2g 0 %
- Protein 1.5g 3 %
- Amount Per Serving % Daily Value *
- Cholesterol 10mg 3 %
- Sodium 243mg 10 % Potassium 0 0 % -->
- Total Carbohydrates 24g 8 %
- Dietary Fiber 4.4g 18 %
- Sugars 15g 0 %
* Percent Daily Values are based on a 2,000 calorie diet.
Ratings & Comments
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I'm curious to see how the ginger works with the carrots. I will use whole carrots though. I think they have more flavor and texture than the mini carrots.
I am going to try this recipe cause everyone in my family loves carrots. BUT. I just wish that ALL of your recipes had PICTURES. I know that not everyones recipe results will look the same. But I like to see your end results and try to have mine look the same as yours. PLEASE, PLEASE have someone go through all of your wonderful recipes and get pictures on them. I have printed off soooo many of your recipes over the years and a lot of them dont have pictures of your end results. Thank you.
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Kiss my orange chocolate brownies
A teaspoon of zest and the juice of an orange turn a bowl-full of powdered sugar into a creamy kiss from the sun on top of these chewy, chocolate brownies.
I recently purchased the Better Homes and Gardens Brownies & Bars magazine and the first treats I made were Orange-Kissed Chocolate Brownies .
They are worthy of making again so I’m keeping track of this recipe, with a note to serve with ice-cold milk or steamy coffee. The only thing I might add next time is a dash or two of Grand Marnier ® to the brownie batter.
Next on my list from this magazine are:
Speaking of orange and chocolate desserts, here’s a good recipe for orange-chocolate cheesecake from KFAFT. It’s the one I photographed for the title header at the top of my home page. Of course, I add Grand Marnier ® to that recipe too. I’m one of those parents who’ll notice their liqueur missing from the baking pantry, not the liquor cabinet.
Orange-Kissed Apple Strudel
2 medium Granny Smith apples, peeled and grated 1/4 cup sugar 2 tablespoons butter 1 tablespoon grated orange zest 2 teaspoons lemon juice 1/4 teaspoon ground cinnamon 1 teaspoon vanilla extract 6 tablespoons finely ground almonds, toasted 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 6 sheets phyllo dough (14-inch size) 1/4 cup butter, melted Confectioners’ sugar Vanilla ice cream, optional
In a large saucepan, combine apples, sugar, butter, orange zest, lemon juice and cinnamon.
Cook, uncovered, over medium heat 5-7 minutes or until thickened and liquid is evaporated, stirring occasionally.
Remove from heat stir in vanilla.
In a small bowl, mix almonds, cinnamon and nutmeg.
Place one sheet of phyllo dough on a work surface brush with some butter.
Sprinkle with about 1 tablespoon almond mixture.
Layer with five additional phyllo sheets, brushing each sheet with butter and sprinkling with almond mixture.
(Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.
) Spoon apple filling down a long side to within 1/2 in.
Roll up jelly-roll style, starting with long side.
Transfer to a baking sheet, seam side down.
Brush top with remaining melted butter.
Bake 15-17 minutes or until golden brown.
Cool completely on a wire rack.
Using a serrated knife, cut into slices dust with confectioners’ sugar.
Orange Kissed Strawberry Rhubarb Pie
I came up with this version when I had to take dessert to a dinner party one summer a few years ago. I took 2 10-inch pies for 8 people and 2 of the guys were fighting over who got the last pieces.
- 1-½ cup Sugar
- ¼ teaspoons Salt
- ½ teaspoons Grated Orange Rind
- ¼ cups Quick Cooking Tapioca
- ¼ teaspoons Grated Nutmeg
- 4 cups Rhubarb, Cut In 1/2 Inch Slices
- 2 cups Fresh Strawberries, Cut In Quarters
- ¼ cups Fresh Orange Juice
- 2 Tablespoons Butter
- 1 Tablespoon Milk
- 1 Tablespoon Sugar For Sprinkling
- Pastry For 10" Double Crust Pie
In a large bowl, mix together sugar, salt, nutmeg, tapioca, and orange rind. Gently mix in the rhubarb, strawberries, and orange juice. Pour filling into pastry-lined 10-inch pie plate and dot with butter. Cover with top crust and flute edges. Brush top crust with milk, sprinkle with sugar and cut vents. Bake at 400º for 40 to 50 minutes or until top crust is browned and filling bubbles. Cover edges of crust with foil strips if it begins to get too brown.
NOTES: Excellent made with Oatmeal Pastry, with 1 tablespoon orange rind added to the pastry.
Orange Chocolate Chip Cookies
This orange chocolate chip cookie recipe is very similar to regular chocolate chip cookies with orange zest added to the mix. You can use dark chocolate, like I did, or milk or semi-sweet chocolate, depending on what you like best.
Tips & Substitutions
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- Unbleached flour – Unbleached flour is simply my preference and I use it in all my baking. You can use regular all-purpose flour instead if you like.
- Butter/shortening – I used both the shortening and the butter in this recipe. If you like you can substitute with all butter. Be sure the butter is “softened” which means that there should be a little give when pressure is applied with your finger. Your finger should not be able to easily plunge into the butter, and definitely don’t melt it. You can remove butter from the fridge and cut it into thin slices with a sharp knife. Within a few minutes the butter will be softened enough!
- Zesting oranges – Use a zester like the one pictured and remove just the outer layer of the orange’s skin. The pith, which is the white layer beneath the surface of the skin is bitter, so be sure you don’t zest that as well. When you use a lemon, lime or orange, be sure to zest it first and store the zest in the freezer for recipes like these! If you only need the zest right now, be sure to squeeze the citrus juice and store that in the freezer for later use.
- Vanilla – There is a definitely flavor difference between imitation vanilla and pure vanilla extract, be sure to use pure for this recipe.
- Chocolate – I used 2 bittersweet Ghirardelli baking bars (60% cacao). You can substitute with a bag of dark chocolate or semi sweet chocolate chips, depending on your orange and chocolate flavor combo preference.
&ampampampampampampampltbr /&ampampampampampampampgt I found this recipe in one of my favorite cookbooks: 400 Sensational Cookies. It would make a great gift along with a batch of these orange chocolate chip cookies and one of those amazing orange chocolate balls. I have made numerous recipes from this book including all of these:
As you can see I’ve had a lot of success with this book and the recipes within its pages! I’ve bookmarked some other recipes to try with orange flavors, including these orange kissed cookies, these orange ricotta cookies with dark chocolate and these chocolate and orange sandwich cookies.
The recipe and full instructions are below, click the print button to get a clean ad free page.
Win a Copy of Marshmallow Madness - Sorry, These Are Closed Now
Several bloggers are sponsoring give-aways for the cookbooks. Check out Kitchen Konfidence and Love Veggies and Yoga.
Other participating bloggers who have already posted their marshmallow ideas are Sweets by Sillianah and Teenie Cakes. Be sure to check them out!
Still more will post during the next couple of weeks. So you'll want to check out Baked Bree on February 28, Homemade Quirk on February 29, Barbara Bakes on March 1, Foodie Bride on March 2, Cleaning Plates on March 5, Cinnamon Spice & Everything Nice on March 6, Small Kitchen College on March 7, Culinary Cory on March 8, The Queen's Notebook on March 9, Ice Cream Before Dinner on March 13, The Kitchenarian on March 14, Nibble Me This on March 15, Love & Olive Oil on March 16. Whew.
An orange day, a happy day, a brand-new day in the secret language that only the three of us seemed to understand. “Mmmmm,” Daddy said, taking a bite of his roll. “Orange wakes you up(…) cinnamon makes you remember. – Judith M. Fertig, The Cake Therapist
Hurrah! Late varieties of oranges mean that citrus season isn’t limited to the 3 or 4 months of winter, as it was when I was a kid growing up in Florida, citrus country. I can now, indeed, enjoy oranges all the year round, even if, I will admit, they are sweeter and more flavorful in some seasons than others. And oranges go so well with spring and summer flavors, and especially berries, such a treat.
Oranges are my thing. That’s clear by now. So when the group of blogging friends known as Progressive Eats chooses citrus as their theme of the month, I know that I had better make a bit of time in my high-season schedule (let’s just say that bustling is putting it mildly) to create and share a recipe.
Back in the day, my pre-hotel days, I participated in blogging-group cooking and baking challenges, from Daring Bakers and Bread Baking Babes to Progressive Eats, and I did love a challenge. And the camaraderie of friends together in the virtual kitchen. And the surprise and excitement discovering what others had made inspired by the same theme. And now that theme is citrus. My friend Barb, who has already baked from Orange Appeal, then tapped me on the shoulder and said “I think you might want to join in this time!”
And oranges sing to me. When I began my Orange Appeal cookbook adventure, I realized – much to my surprise – that although I grew up eating oranges, one by one and two by two, and still enjoy, nay, can’t get by without an orange after every meal, I really had never cooked with my favorite citrus, nor had my parents. Yes, I’ve added orange juice and zest to cake and cookie batter nothing is better than orange and chocolate so hello marble cake, marbled madeleines, and orange-kissed brownies, ganache, and layer cake! But orange hadn’t otherwise ever been used as an ingredient. I researched and researched, and trialed and tested, and little by little understood the magic of an orange, the versatility and the unexpected, astonishing metamorphoses of flavor due simply to the addition of orange.
So what to do for this challenge? High season means that I have little time and even less energy to concoct something new and complex for a challenge. But I didn’t want to share a recipe straight from the pages of Orange Appeal.
So I came up with something new, a twist on 2 different recipes in the cookbook, the Moroccan-Spiced Orange Slices in Orange Blossom Water and the Orange Marmalade Whipped Cream that I created to top the Rye Spice Cake with Orange Syrup. In kicking up a couple of recipes, in starting with existing recipes and playing with flavors and style, I hope to show not only how versatile the orange is, but how easy it is to begin with the orange as a blank slate and create something delicious and new, even astonishing.
Moroccan-Spiced Orange Slices using orange navels & pink Cara Caras
The weather has turned in Chinon this week, from on-again-off-again rain and cold to summer. The terrace is set and the parasols open, cold beers and chilled white wine flow as Mitzi darts between chairs and legs. The peonies are in full bloom, the rose bushes are richly laden with buds, and Chinon is overflowing with gorgeous tumbles of wisteria. Summer has arrived and with it the first of the hotel’s bikers and walkers and the market’s first strawberries and blueberries. And now we crave treats that are cooling and lighter than those heavier baked goods we relished and took comfort in during the colder, greyer weather. And this orange salad is it.
This special treat seems simple on the surface. But a couple of secret ingredients turn a light and refreshing fruit plate into a spectacular dessert. Don’t hold back on the cream.
Progressive Eats is the monthly food and drink extravaganza where friends share a virtual event much like the Progressive Dinners of old when participants would go from home to home to enjoy a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
Each recipe in our menu this month features citrus in some form and is hosted by Laura from Mother Would Know.
Our Progressive Eats meal and our cooks and hostesses:
Blackberry Lime Margaritas made by Coleen at The Red Head Baker
Fish with Lemon Caper Sauce from Laura at Mother Would Know
Stir-Fried Crispy Orange Beef from Karen at Karen’s Kitchen Stories
Glazed Lemon Pound Cake from Liz at That Skinny Chick Can Bake
my own Fruited Summer Orange Dessert Salad with Orange Marmalade Whipped Cream