• Preheat the oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment, then butter the parchment and the pan sides.

For the Brownies:

• Place the baking chocolate and butter in a microwave-safe bowl. Heat in 20-second bursts, stirring between each, until fully melted and smooth. Set aside to cool slightly.
• Whisk the sugar, eggs, vanilla, orange zest, ground cardamom, and a pinch of salt into the warm chocolate-butter mixture until glossy and well combined.
• Put the chocolate chips in a small mesh strainer held over the bowl. Pour the flour on top of the chips and sift so the flour coats them—this helps prevent sinking. Stir the sifted flour into the batter until just incorporated, then gently fold in the flour-coated chips.
• Spoon the batter into the prepared pan and smooth the top. Bake for 25–35 minutes until the edges are set and the center is just firm; about 30 minutes will yield a fudgy texture.
• Allow the brownies to cool completely in the pan before glazing. Chilling them briefly in the refrigerator will speed up the setting process if desired.

For the Glaze:

• Combine the orange juice and zest with about 1 cup of the powdered sugar in a bowl and whisk until smooth. If the glaze is too thin, add more powdered sugar a little at a time until it reaches the thickness you want.
• Pour the glaze over the cooled brownies and spread evenly. Let the glaze firm up—about 15 minutes at room temperature or faster in the fridge—then slice and serve.