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Blood Orange Curd Brownies

These Blood Orange Curd Brownies are a dazzling twist on classic brownies with a bright, tangy citrus swirl that’s both beautiful and delicious.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Dessert
Keyword: Blood Orange, Chocolate, Citrus, Easy, Fudgy
Servings: 9 servings

Ingredients

Blood Orange Curd

  • 1 cup freshly squeezed blood orange juice 240 g
  • 1 teaspoon citric acid or 2 tablespoons lemon juice
  • 2 large eggs at room temperature
  • 4 large egg yolks at room temperature
  • 1 teaspoon blood orange zest very finely grated/chopped
  • 0.5 cup granulated sugar 100 g
  • pinch fine sea salt
  • 0.5 cup unsalted butter 113 g / 1 stick

Brownie Batter

  • 0.75 cup granulated sugar 150 g
  • 1 tablespoon vegetable oil 14 g
  • 1 large egg at room temperature
  • 1 large egg yolk at room temperature
  • 1 teaspoon vanilla extract
  • 0.33 cup Dutch process cocoa powder 50 g, sifted
  • 0.33 cup all-purpose flour 42 g
  • 0.5 teaspoon fine sea salt

Instructions

Prepare the Blood Orange Curd

  • In a medium saucepan over low heat, whisk together the blood orange juice, citric acid (or lemon juice), granulated sugar, eggs, egg yolks, blood orange zest, and a pinch of sea salt. Stir constantly until the mixture thickens enough to coat the back of a spoon, about 8-10 minutes. Remove from heat and immediately whisk in the unsalted butter until smooth. Transfer the curd to a bowl, cover with plastic wrap pressed directly onto the surface, and chill until set, about 1 hour.

Make the Brownie Batter

  • Preheat your oven to 325°F (163°C). Line a 9x9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. In a heatproof bowl over simmering water (or in the microwave in short bursts), melt the butter. Stir in the granulated sugar and vegetable oil until combined. Let the mixture cool slightly.
  • Add the whole egg, egg yolk, and vanilla extract to the butter mixture, whisking until smooth and glossy.
  • Sift together the cocoa powder, flour, and salt. Gradually fold the dry ingredients into the wet mixture with a spatula until just combined, being careful not to overmix.

Assemble and Bake

  • Pour half of the brownie batter into the prepared pan and smooth it out evenly. Drop spoonfuls of the chilled blood orange curd over the batter, then top with the remaining brownie batter. Using a knife or skewer, gently swirl the curd through the brownie batter to create a marbled effect.
  • Bake the brownies for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pan on a wire rack before lifting out using the parchment paper overhang. Cut into squares and serve.

Equipment

  • Medium Saucepan
  • Whisk
  • Heatproof Bowl
  • 9x9 inch baking pan
  • Parchment Paper
  • Spatula
  • Sifter
  • Measuring Cups and Spoons

Notes

  • Store brownies in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate for up to a week or freeze for up to 3 months.
  • To thaw frozen brownies, leave them at room temperature for a few hours or warm gently in the microwave.