Blood Orange Curd Brownies

Putting It All Together

The Fun Part

Once your brownie base is partially baked pour that stunning orange curd over top. I do this so slowly you could probably time me with a sundial. The gentler you are the prettier those layers will be.

Back to the Oven

Just a few more minutes until the curd sets. Your kitchen will smell like chocolate orange heaven.

The Waiting Game

Let them cool on your counter then pop them in the fridge. I know it’s hard to wait but trust me overnight chilling makes them absolutely perfect.

My Best Tips for Perfect Curd

I’ve made this curd so many times I could practically do it in my sleep. Fresh blood orange juice is absolutely worth the extra squeezing. When you reduce it down it turns into this intense flavor bomb that store bought juice could never match. A tiny sprinkle of citric acid is my secret weapon it makes the orange taste pop like crazy. Always strain your curd at the end you want it silky smooth when it hits that brownie layer.

Getting That Beautiful Color

One thing I love about blood oranges is how unique each one is. Sometimes I cut into one and find the deepest burgundy flesh that looks like jewels. Other times they’re more coral pink. Both are gorgeous and will make your curd look amazing. I always pick oranges that feel heavy for their size they give the best juice. If your curd isn’t as vibrant as you’d like a tiny drop of natural food coloring works wonders.

Keeping Your Brownies Fresh

These brownies actually get better after a day in the fridge. The flavors meld together and the texture gets even more incredible. When I’m serving them for guests I love adding a thin slice of fresh blood orange on top it looks so pretty. They’ll stay perfect in your fridge for 3 days but honestly they never last that long in my house. If you want to save some for later wrap them up individually and freeze them.