Orange you glad to make these brownies? |

Orange you glad to make these brownies?

Simone Grandmain
Simone Appetit
These Orange Brownies are as chewy and delicious as their namesakes, but with a spring citrus flare.
Courtesy Simone Grandmain |

I was at a women’s meditation retreat and one of the delights served with our afternoon tea were these “orange brownies.”

They didn’t look too special to me and weren’t shaped like brownies — kind of more like a muffin that just refused to rise — but I stuck one in my purse for later use.

These muffins have a great texture that is chewy like a brownie (thus the name) or even a macaroon, but without the coconut. Hmmm. Also there is no sticky jam inserted anywhere. Go figure.

I made them myself a couple days after I got home, thinking, “Noooo — something must be left out of the recipe camp cook gave me. It is a bogus recipe.” But nope, not bogus. Very good in fact.

These orange brownies really are the new black, and the light citrus tang makes them perfect summer picnic fare. Enjoy.


Muffin Ingredients

1 1/2 cups flour

2 cups sugar

1 cup butter (two sticks), softened

4 large eggs

2 teaspoons orange extract

1 teaspoon grated orange peel

Glaze ingredients

1 cup confectioners sugar

1 tablespoon orange juice


Preheat oven to 350 degrees. Spray your medium-sized muffin tins (you should have two on hand to make it easier) with vegetable oil and set aside. In a large mixing bowl combine all muffin ingredients, using your hands to make sure the final product is well blended.

Scoop about 1/3 cup into your greased tins. These muffins really do not rise much and kind of look like a hockey puck (hey, good idea for a themed winter party!) so if you want them larger, scoop in about 1/2 cup of dough.

Bake for 27 minutes for the smaller size and 30 minutes for the larger. Once cool, remove muffins from tins. Using a fork, poke holes in the tops of the muffin to shape a square — one fork poke for each side of the square — then arrange on your serving plate.

Mix together your glaze of the confectioners sugar and orange juice. It should be thick, but fluid enough to pour into the holes on your muffin tops and then spread lightly over the same surface. If it is not, add a little more orange juice.

That’s it! Be sure to carry copies of this recipe in your bag when serving them — people inevitably ask for it.

Simone Grandmain is an internationally published travel and food writer who currently calls Truckee home. She welcomes your favorite family recipes and the story behind them at

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