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Gluten-Free Marbled Orange Brownies

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Darn delicious gluten-free marbled orange brownies that are fudgy with a mild orange flavor. They are addictive and can be served for breakfast too! Who wouldn’t like to have brownies for breakfast?

gluten-free-marbled-orange-brownies

 

Howdy!!!  Christmas will be here in just a few days and I’m still running around trying to finish preparing and delivering all of the presents… Phew!!!

Well, since we can’t forget all our gluten-free friends, let’s whip up a batch of these fudgylicious gluten-free marbled orange brownies (made from OATS, with contrasting textures and a hint of orange) to give away as holiday food presents.

There is only one problem: Don’t love them so much that you eat them all — like I did! 🙂

Although I’m not gluten-intolerant, I devoured them quick, enjoying every bite. This is definitely one of those GF treats that doesn’t taste like CARDBOARD. 🙂

I don’t know what it is, but I found them comforting and addictive. There is something about oats, chocolate, and a hint of citrus from the orange, combined with the fudgy texture, that make me crave these orange brownies.

Since I cannot make anything without sampling it, my strategy will be to double the batch next time: one for me and the other for my friends…

The best way to make everyone happy, don’t you think? They are mildly sweet, making them ideal not as a dessert, but even as a breakfast treat.

Enjoy our orange brownies and catch a glimpse of your friends’ smile.  I hope you have enjoyed all our presents from the kitchen this month!!!

Thank you for your love and support for almost 3 years — one of the best presents that this gal could ever have.

Wishing your and your family a very, very MERRY CHRISTMAS! 

gluten-free-marbled-orange-brownies
5 from 1 vote
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Gluten-Free Marbled Orange Brownies

Fudgy brownies with a mild orange flavor and contrasting textures. They are gluten-free (made from oat flour) and super addictive! Great to give away as presents!!!
Prep Time 30 minutes
Cook Time 38 minutes
Total Time 1 hour 8 minutes
Servings 9
Author Denise Browning

Ingredients

  • For the brownie batter:
  • 2 cups oat flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsweetened cocoa powder
  • 1/2 cup plus 1 tablespoon of extra virgin olive oil
  • 1-1/2 cups white granulated sugar
  • 3 large eggs at room temperature
  • 1 teaspoon orange extract
  • 2 tablespoons freshly squeezed orange juice
  • Zest of 2 large navel oranges
  • 1 cup semisweet chocolate chips or chunks
  • For the Sour Cream Swirl:
  • 1/2 cup full fat sour cream
  • 2 tablespoons white granulated sugar
  • 1 teaspoon fresh orange zest
  • For Garnishing: optional
  • Extra-Virgin Olive Oil for drizzling EVOO
  • 2 large oranges
  • granulated sugar

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line an 8×8-inch baking pan with aluminum foil (both bottom and sides) and grease with olive oil no-stick cooking spray. Set aside.
  3. In a medium bowl, combine together oat flour, baking soda, and salt. Reserve.
  4. To prepare the marbled orange brownies: In a mixer with the paddle attachment, beat the cocoa powder with olive oil at low speed until mixed.
  5. Then, beat in the sugar. Add eggs, one at a time, beating after each addition just until combined.
  6. Add the reserved dry ingredients (flour, baking soda, and salt) and beat at low speed just until well combined.
  7. Stir in the orange extract, juice, and zest. Then, fold in chocolate chips or chunks. Spread brownie batter into the prepared pan.
  8. To prepare the sour cream swirl: Stir together sour cream, sugar, and orange zest in a small bowl and then dollop in several spots over the surface of brownie batter.
  9. Use the blunt edge of a knife to swirl it in, so as to create a marbled effect. Do not overmix!
  10. Bake for approximately 30-38 minutes or until center is set. Remove pan from the oven and let cool on a rack.
  11. Cover and refrigerate for at least 3 hours. Using the edges of the foil, lift uncut brownie out of pan.
  12. Using a large, sharp knife, cut into 9 equal-sized orange brownies, wiping clean after each cut.
  13. Serve either chilled or bring to room temperature before serving.
  14. Right before serving, garnish top of orange brownies with a thin drizzle of EVOO and orange curls. If you are giving them away, skip the drizzle of EVOO.
  15. NOTEhttps://www.easyanddelish.com/wp-admin/post.php?post=9865&action=edit#: To make the orange curls, use a lemon zester tool to take the zest off of the oranges (thin, long strips). Toss the orange strips with granulated sugar in a ramekin and curl them.

Recipe Notes

STORAGE: Store sliced, ungarnished orange brownies in a clean, airtight container in the refrigerator for up to 2 days.

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Comments

  2. Sugar et al.

    December 23, 2014 at 1:31 am

    Oh how decadent! I LOVE this combination and gluten free just makes me feel like eating a lot more than I would normally do. Merry Christmas to you and your family. Hugs and love!

    Reply

    • Denise Browning

      December 24, 2014 at 8:27 am

      Thanks, Nydia! Yes, I have some gluten intolerant readers that will appreciate these brownies. I am not gluten intolerant but I loved these brownies. To say the truth, If I hadn’t made them, I couldn’t say that they are gluten-free only by tasting them. They taste like regular brownies.

      Reply

  10. Gourmet Getaways

    December 29, 2014 at 1:46 am

    Mmmm…looks and sounds yummy!!! I’m unfastening my seatbelt this season and set aside my healthier diet just for a few days, hehe. The temptation is just hard to resist! Thanks for sharing!!!

    Happy holidays!!!

    Julie & Alesah
    Gourmet Getaways xx

    Reply

  12. Little Cooking Tips

    January 28, 2015 at 1:54 am


    Yummy! Very interesting that you’re mixing olive oil and cocoa instead of the classic butter-cocoa mixture! And a lot healthier in terms of fat.
    Thank you for another wonderful, delicious sweetness!:)
    Panos and Mirella
    xoxoxoxo

    Reply

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