Orange cream brownies
Yield: 25 Servings
Ingredients:
- 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
Instructions:
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.
