Classic Fudgy Orange Brownies

1.Preheat your oven to 175°C (350°F). Grease and line a 9x9 inch metal baking pan with parchment paper, leaving an overhang on two sides for easy removal.

2.In a medium saucepan over low heat, melt the butter completely. Remove from heat and whisk in both the granulated sugar and brown sugar until fully combined and smooth.

3.Whisk in the eggs one at a time until incorporated. Stir in the vanilla extract, orange zest, and 1/4 cup of orange juice until the mixture is glossy.

4.In a separate medium bowl, whisk together the flour, cocoa powder, and salt until no lumps remain.

5.Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix; a few streaks of flour are acceptable.

6.If using, fold in the chocolate chips.

7.Pour the batter into the prepared baking pan and spread evenly. Bake for 30 to 35 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist, fudgy crumbs attached, not wet batter.

8.Let the brownies cool completely in the pan on a wire rack (about 2 hours) before attempting to slice them. Cooling is crucial for fudgy texture.

9.To make the optional glaze: Whisk together the powdered sugar, 2 tablespoons of orange juice, and 1/2 teaspoon of orange zest until smooth. If the glaze is too thick, add a few more drops of juice; if too thin, add a touch more powdered sugar.

10.Once the brownies are completely cool, drizzle the glaze over the top. Let the glaze set for 15 minutes before lifting the brownies out using the parchment overhang and cutting into squares.