Chocolate Orange Brownie Cookies filled with Blood Orange Curd

Chocolate Orange Brownie Cookies with Blood Orange Curd | Get the recipe at

My husband and I agree on many things, but a love of the flavour combination of chocolate and orange is not one of them. It’s my all time favourite flavour combination, but is one he loathes. I suppose that’s a good thing, as it means more for me!

Personally, I think there is something wrong with people who can’t appreciate the fabulousness that is chocolate and orange together. I can’t imagine anything more delicious than a bright sparkle of citrus exploding to cut through the richness and slight bitterness of dark chocolate.

With this in mind, and  blood oranges in season I wanted to make something using two of my favourite flavours. I immediately thought of gooey and soft brownie cookies filled with sharp and tangy blood orange curd.

I love the way the blood orange curd oozes out of these brownie cookies as you bite into them, making them finger licking good, albeit a little messy to eat. Or maybe that’s just because I overfill mine with too much curd!

Chocolate Orange Brownie Cookies with Blood Orange Curd | Get the recipe at

5.0 from 1 reviews
Chocolate Orange Brownie Cookies with Blood Orange Curd
Prep time
Cook time
Total time
Brownie cookies recipe adapted from Donna Hay from Donna Hay Magazine Dec/Jan 2012
Serves: 18
  • 2 oranges
  • ¾ cup caster (superfine) sugar
  • 4 egg yolks
  • 5 tbs butter
  • 150g (2/3 cup) butter, softened
  • 90g (1/2 cup) brown sugar
  • 175g (2/3 cup plus 1 tbs) golden syrup
  • 225g (1¾ cups) plain (all-purpose) flour, sifted
  • 25g (3 tbs) Dutch Cocoa, sifted
  • 1 tsp baking soda, sifted
  • 200g (7 ounces) dark chocolate, roughly chopped
  1. Zest both of the of the oranges. Squeeze the juice from both oranges and strain into a small saucepan. Add the sugar and half the zest and stir to dissolve. Add the egg yolks and mix well and place over a low heat stirring constantly. Cook for 10 to 15 minutes or until the curd coats the back of the spoon. Add the butter and stir until melted and smooth. Pour into a sterilised jar and refrigerate for at least 3 hours.
  2. In the bowl of a stand mixer combine the butter, sugar, remaining orange zest and golden syrup and bet until pale and creamy, approximately 10 minutes. Add the sifted flour, cocoa and baking soda and mix until a smooth dough begins to form. Scrape down the sides of the bowl and mix again. Add the chocolate and mix until combined. Cover the bowl and refrigerate for 30 minutes, or until firm.
  3. Preheat the oven to 180 celsius (350 Fahrenheit) and take tablespoons of the dough and roll into balls and place on a baking tray lined with baking paper. Flatten the balls slightly and bake for 10 to 12 minutes or until the tops of the bookies begin to crack. Remove from the oven and leave on the tray for 2 minutes to firm up before placing on wire wracks to cool.
  4. Spread half the cookies with curd and top with the remaining cookies.
The filled cookies should be stored in an airtight container in the refrigerator for up to 4 days. Alternatively fill the cookies as needed. Unfilled cookies can be kept at room temperature in an airtight container for up to a week.


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  1. Sheree September 17, 2013  1:52 pm Reply

    These cookies look insane!!! Chocolate orange is my favourite. So making these.

  2. Gail September 17, 2013  2:58 pm Reply

    Hello Jennifer :)
    I have to tell you that your orange and chocolate cakes recipes are two of my husband's favourite desserts! I shall therefore have to make these for him too! Thank you.

    • Jennifer September 17, 2013  4:25 pm Reply

      I'm so glad your husband enjoys them Gail. :) I hope he enjoys these cookies too. I think the cookies are best enjoyed while still a little warm so the chocolate is a little molten.

  3. Rosa September 17, 2013  4:18 pm Reply

    Wonderful cookies and flavor combination!



  4. Hannah September 17, 2013  4:23 pm Reply

    I don't have access to fresh blood oranges here so was thinking of using blood orange juice from a bottle. Would that be ok?

    • Jennifer September 17, 2013  5:04 pm Reply

      Hi Hannah, bottled juice should be fine. Just check whether it's sweetened, because if it is you may like to reduce the sugar in the curd to prevent it being too sweet. :)

  5. Maureen | Orgasmic Chef September 17, 2013  6:15 pm Reply

    Blood orange curd and chocolate - I wouldn't have thought of it but they look wonderful!

  6. Narelle September 17, 2013  6:54 pm Reply

    Hi Jennifer,
    Plan on making these tonight. Do I need to do anything else to the chopped chocolate

    • Jennifer September 17, 2013  7:17 pm Reply

      No, you don't need to do anything else other than add it into the cookie batter at the end of step two. :) I hope you enjoy them Narelle. Let me know how you go.

  7. Melissa September 17, 2013  9:03 pm Reply

    I just happened to buy some blood oranges yesterday! Not such a fan of chocolate and orange myself, but will make the curd to go on hot toasted crumpets or in little tarts. Yum!

    • Jennifer September 17, 2013  9:19 pm Reply

      I'm sure the curd will be wonderful on crumpets and in little tarts. Enjoy Melissa! :)

  8. thelittleloaf September 17, 2013  10:30 pm Reply

    I'm with you on chocolate's fab! And these cookies look seriously good. I love the splurging filling and also the beautiful colour contrast.

  9. Laura (Tutti Dolci) September 18, 2013  2:05 pm Reply

    I love the sound of brownie cookies and your blood orange curd is beautiful!

  10. Kathryn September 23, 2013  4:35 am Reply

    Love the chocolate and orange combination and this sounds just totally over the top good.

  11. Gail September 30, 2013  3:19 pm Reply

    Hello Jennifer
    Just letting you know I finally got to making these cookies on the weekend. They were a hit even though my curd was a little too runny! Need to practice :) Thank you again for the recipe.
    PS - did you notice in your recipe you had the word "bookies" instead of "cookies"!!


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