brownies 3/4 cups all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt 1 pound chocolate chips 1/2 cup butter, cut in small pieces 1/8 cup granulated sugar 3 tablespoons orange juice 1 teaspoon grated orange zest 1 teaspoon vanilla 2 eggs 1-1/8 cups chopped walnuts orange cream 1/2 cup softened butter 2 cups powdered sugar 1 teaspoon grated orange zest 1 teaspoon milk 1 teaspoon vanilla icing 6 ounces chocolate chips 1 tablespoon butter 1 tablespoon solid vegetable shortening Preheat oven to 325F. Line a 9-inch square pan with foil, having foil hang over edges. Butter the foil. Combine flour, baking soda and salt; set aside. Over low heat, cook chocolate chips, butter, sugar and orange juice until smooth. Remove from heat and stir in orange peel and vanilla. Beat in eggs, one at a time with a wire whisk. Add the flour and beat until smooth. Stir in nuts. Spread in pan; bake 23-25 minutes or until tests clean. Cool completely. Make orange cream. Beat butter until creamy. Beat in powdered sugar until fluffy. Beat in remaining ingredients and spread evenly over brownies. Chill until firm, about 15 minutes. Make chocolate icing. Melt all ingredients together over very low heat. Spread over brownies and lightly mark with a knife into 36 squares. Chill until icing is firm, about 25 minutes. Remove from pan and cut into bars. |
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Orange Cream Blondies |