WHY YOU’LL LOVE THIS RECIPE
• Rich chocolate and bright orange in each bite.
• Easy muffin tin method for neat portions.
• Smooth ganache tops add glossy finish.
QUICK OVERVIEW
• Prep time: 15 minutes
• Cook time: 18–20 minutes
• Total time: 35 minutes
• Yield/servings: About 12 brownie cups
• Difficulty: Easy
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INGREDIENTS
• 1 cup chocolate chips
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/4 cup cocoa powder
• Zest of 1 orange
• 1/4 cup fresh orange juice
• 1/2 cup heavy cream
STEP-BY-STEP INSTRUCTIONS
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Melt the chocolate chips and butter together in a microwave-safe bowl until smooth.
- Stir in the sugar, then add the eggs one at a time, mixing well after each addition.
- Add the flour, cocoa powder, orange zest, and orange juice, and combine until just mixed.
- Divide the batter evenly among the muffin tin cups.
- Bake for 18-20 minutes or until a toothpick comes out with a few moist crumbs.
- Heat the heavy cream in a small saucepan until just boiling.
- Pour the hot cream over the remaining chocolate chips in a bowl and let it sit for a few minutes, then stir until smooth.
- Cool the brownie cups, then top each with the chocolate orange ganache.
- Allow to set before serving.
SERVING IDEAS
• Serve warm with a scoop of vanilla ice cream.
• Dust with extra orange zest for bright flavor.
• Pair with strong coffee or espresso.
• Arrange with heart-shaped chocolate chip cookies on a dessert board.
HOW TO STORE
• Fridge: Store in an airtight container up to 4 days.
• Freezer: Freeze in a single layer, then bag up to 2 months.
• Reheat/serve: Warm briefly in microwave or bring to room temperature.
TROUBLESHOOTING
• Undercooked center: Add 2–3 more minutes of bake time.
• Overbaked dry: Check earlier next batch; remove at moist crumbs.
• Ganache too thin: Chill ganache briefly to thicken.
• Batter too thick: Stir in a splash more orange juice.
• For shape ideas see heart-shaped brownies.
FAQ
• Q: Can I use milk instead of heavy cream?
A: Milk will thin the ganache; cream works best.
• Q: Can I make these ahead of time?
A: Yes, bake and top, then chill until serving.
• Q: Can I skip the orange juice?
A: You can omit it, but flavor will be less bright.
• For a vegan twist and ganache ideas, see Vegan Chocolate-Orange Ganache Cake Bites.
• For an orange-liqueur version and inspiration, try Orange Liqueur Brownie Bites.
Chocolate Orange Brownie Cups
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious brownie cups with rich chocolate and bright orange flavors, topped with a smooth chocolate ganache.
Ingredients
- 1 cup chocolate chips
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- Zest of 1 orange
- 1/4 cup fresh orange juice
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Melt the chocolate chips and butter together in a microwave-safe bowl until smooth.
- Stir in the sugar, then add the eggs one at a time, mixing well after each addition.
- Add the flour, cocoa powder, orange zest, and orange juice, and combine until just mixed.
- Divide the batter evenly among the muffin tin cups.
- Bake for 18-20 minutes or until a toothpick comes out with a few moist crumbs.
- Heat the heavy cream in a small saucepan until just boiling.
- Pour the hot cream over the remaining chocolate chips in a bowl and let it sit for a few minutes, then stir until smooth.
- Cool the brownie cups, then top each with the chocolate orange ganache.
- Allow to set before serving.
Notes
Serve warm with vanilla ice cream and extra orange zest. These brownie cups can be stored in the fridge or freezer for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie cup
- Calories: 220
- Sugar: 19g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
