Fiery Orange Jalapeño Brownies with Orange Mousse

Makes                           9x13 pan
Hands-On Time           15 minutes

Total Time                    40-45 minutes 


1 Cup butter

2 bags Little Bird Fire Bark.

1/4 Cup unsweetened cocoa powder

2 Cups sugar

1 Tablespoon vanilla

2 Tablespoons orange extract

3 Large eggs

1 1/4 Cup flour

3/4 Cups semi-sweet chocolate chips

Orange Mousse (Makes 2 cups)

1 Cup heavy cream

1 Tablespoon orange extract

1 Tablespoon orange gelatin

Chocolate Dipped Orange Sections for garnish


1. Preheat oven to 350 degrees F and line a 9×13 baking pan with parchment paper.

2. In a pan over low heat, melt butter and Little Bird Fire Bark. Stirring until smooth and melted.

3. Stir in cocoa powder until combined.

4. Remove the pan from the heat and allow to cool for about 3-5 minutes.

5. Whisk in sugar, vanilla, and orange extract until thoroughly combined.

6. Whisk in the eggs one at a time.

7. Stir in flour gently. Followed by the chocolate chips.

8. Pour batter into the parchment lined pan. Spread evenly.

9. Bake for 40-45 minutes or until toothpick comes out clean.

10. Spread mousse (recipe below) on cooled brownies and garnish with chocolate dipped orange sections.

Orange Mousse

Combine all ingredients in deep bowl of a mixer, and whip on high until thick consistency.

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