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Orange Chocolate Brownies

Ingredients

1/2     cup (125 mL) shortening or soft margarine
2     eggs
3     tablespoons (45 mL) freshly squeezed orange juice
1/4     teaspoon (1 mL) grated orange rind
3/4     cup (175 mL) all-purpose flour
1/3     cup (75 mL) cocoa powder
1/4     teaspoon (1 mL) salt
1     cup (250 mL) granulated sugar

Directions

Cream shortening or margarine, add eggs, orange juice and orange rind, and stir until thoroughly mixed.

Combine flour, cocoa powder, salt and sugar; add to creamed mixture and beat until smooth. Pour into a greased 8-inch (20 cm) square cake pan. Bake in a 350°F (180°C) oven for 25 to 30 minutes, or until brownies begin to pull away from the sides of the pan. Cool in pan and spread with either chocolate or orange cream icing (recipes follow). Cut into 16 squares.

Chocolate Icing
Cream together:
2     cups (500 mL) sifted icing sugar
1     teaspoon (5 mL) butter or margarine, softened
1-2 tablespoons (15-30 mL) milk (just enough to make it spreadable)
1 square semi-sweet chocolate, melted

Spread over cooled brownies and sprinkle with dried grated orange rind. (Grated orange peel can be dried by spreading it on a baking sheet and placing in a warm oven for a few minutes.)

Orange Cream Icing
Cream together:
2 cups (500 mL) sifted icing sugar
2 teaspoons (10 mL) butter or margarine, softened
1/8 teaspoon (.5 mL) grated orange rind
1-2 tablespoons (15-30 mL) orange juice (just enough to make it spreadable)
 

Orange Chocolate Brownies

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