Cookie Recipes
Orange Cream Brownies with Chocolate Icing
Yield: 36 bars; 1 1/2 cups Orange Cream; 1 cup Chocolate Icing
Ingredients
Brownie
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 6 ounces semisweet chocolate chips
- 1/2 cup (1 stick) butter, cut into pieces
- 1/3 cup granulated sugar
- 3 tablespoons orange juice
- 1 teaspoon grated orange peel
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/2 cups chopped walnuts
Orange Cream
- 1/2 cup (1 stick) butter, softened
- 2 cups confectioners' sugar
- 1 teaspoon grated orange peel
- 1 teaspoon milk
- 1 teaspoon vanilla extract
- Orange paste food coloring (if desired)
Chocolate Icing
- 6 ounces semisweet chocolate chips
- 1 tablespoon butter
- 1 tablespoon vegetable shortening
Instructions
- Heat oven to 325 degrees F. With foil, line the bottom and sides of a 9 inch square baking pan, allowing foil to overhang slightly. Butter foil; set aside.
Brownie
- On a square of wax paper, combine flour, baking powder and salt.
- In a small saucepan, combine chocolate chips, butter, sugar and orange juice; cook and stir over very low heat until chocolate and butter are melted.
- Remove from heat.
- Stir in orange peel and vanilla extract.
- 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 to 25 minutes.
- Cool completely on a wire rack.
- Spread cooled brownie with Orange Cream. Ice with Chocolate Icing.
Orange Cream
- In electric mixer, beat butter until creamy. Gradually add sugar, beating until fluffy.
- Beat in orange peel, milk and vanilla extract.
Chocolate Icing
- In small saucepan combine chocolate chips, butter and vegetable shortening. Stir over low heat until melted.
- Using a knife, mark Chocolate Icing in 36 (1 1/2 inch) squares.
- Refrigerate until icing is firm (about 25 minutes) or place in freezer for 5 minutes.
- Lift foil edges to remove from pan. Cut into squares.
Notes
Refrigerate up to 4 days or wrap and freeze up to 1 month.