Orange cream brownies
25 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | All purpose flour |
| ¼ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| 6 | ounces | Semi-sweet choc.pieces |
| ½ | cup | Butter(1 stick)cut in pieces |
| ⅓ | cup | Sugar |
| 3 | tablespoons | Orange juice |
| 1 | teaspoon | Grated orange peel |
| 1 | teaspoon | Vanilla extract |
| 2 | Eggs | |
| 1½ | cup | Chopped walnuts |
| ORANGE CREAM: TO FOLLOW | ||
| ½ | cup | Butter(1 stick) softened |
| 2 | cups | Confectioners sugar |
| 1 | teaspoon | Grated orange peel |
| 1 | teaspoon | Milk |
| 1 | teaspoon | Vanilla extract |
| CHOCOLATE ICING: TO FOLLOW | ||
| 6 | ounces | Semi-sweet choc. morsals |
| 1 | tablespoon | Butter |
| 1 | tablespoon | Vegtable shortning |
Directions
Preheat oven to 325 degrees. With foil, line the bottom and sides of a 9" square baking pan, allowing foil to overhang slightly. Butter foil; set aside. On a square of wax paper, combine flour, baking powder and salt. In a small saucepan, combine chocolate morsels, butter, sugar and ornage juice; cook and stir over very low heat until chocolate and butter are melted. Remove from heat. Stir in orange peel and vanilla. Using wire whisk, beat in eggs one at a time. Add reserved flour mixture, beating until smooth; stir in nuts, spread in prepared pan. Bake until a wooden pick inserted in the center comes out clean, 23-25 minutes. Cool completely on a wire raack. Spread with ORANGE CREAM. Using a knife, mark CHOCOLATE ICING in 36 (1½") squares. Refrigerate until Icing is firm,(about 25 minutes or place in freezer for 5 minutes.) Lift foil edges to remove from pan. Cut in squares. Refrigerate up[ to 4 days or wrap and freeze up to 1 month. ORANGE CREAM: In electric mixer, beat butter until creamy. Gradually add sugar, beating until fluffy.Beat in orange peel,milk, and vanilla. Makes 1 ½ cups. CHOCOLATE ICING: In small saucepan combine chocolate morsels, butter and vegtable shortning. Stir over low heat until melted. Makes 1 cup.