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5 from 1 vote

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


  • 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


  • Preheat oven to 350 degrees F.
  • 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.
  • In a medium bowl, combine together oat flour, baking soda, and salt. Reserve.
  • 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.
  • Then, beat in the sugar. Add eggs, one at a time, beating after each addition just until combined.
  • Add the reserved dry ingredients (flour, baking soda, and salt) and beat at low speed just until well combined.
  • Stir in the orange extract, juice, and zest. Then, fold in chocolate chips or chunks. Spread brownie batter into the prepared pan.
  • 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.
  • Use the blunt edge of a knife to swirl it in, so as to create a marbled effect. Do not overmix!
  • Bake for approximately 30-38 minutes or until center is set. Remove pan from the oven and let cool on a rack.
  • Cover and refrigerate for at least 3 hours. Using the edges of the foil, lift uncut brownie out of pan.
  • Using a large, sharp knife, cut into 9 equal-sized orange brownies, wiping clean after each cut.
  • Serve either chilled or bring to room temperature before serving.
  • 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.
  • 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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