Side Pannel
Orange Cream Brownies
Orange Cream Brownies
- Recipe Submitted by ADMIN on 09/26/2007
Category: Candy, Holiday
Ingredients List
- 3/4 c All purpose flour
- 1/4 ts Baking powder
- 1/4 ts Salt
- 6 oz Semi-sweet choc.pieces
- 1/2 c Butter(1 stick)cut in pieces
- 1/3 c Sugar
- 3 tb Orange juice
- 1 ts Grated orange peel
- 1 ts Vanilla extract
- 2 Eggs
- 1 1/2 c Chopped walnuts
- ORANGE CREAM: TO FOLLOW
- 1/2 c Butter(1 stick) softened
- 2 c Confectioners sugar
- 1 ts Grated orange peel
- 1 ts Milk
- 1 ts Vanilla extract
- CHOCOLATE ICING: TO FOLLOW
- 6 oz Semi-sweet choc. morsals
- 1 tb Butter
- 1 tb 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 (1 1/2") 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 1/2 cups. CHOCOLATE ICING: In small saucepan combine chocolate
morsels, butter and vegtable shortning. Stir over low heat until melted.
Makes 1 cup.
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 (1 1/2") 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 1/2 cups. CHOCOLATE ICING: In small saucepan combine chocolate
morsels, butter and vegtable shortning. Stir over low heat until melted.
Makes 1 cup.
Tweet