*  Exported from  MasterCook  *
 
                           ORANGE CREAM BROWNIES
 
 Recipe By     : 
 Serving Size  : 25   Preparation Time :0:00
 Categories    : Candies                          Holidays
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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       t            Grated orange peel
    1       t            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       t            Grated orange peel
    1       t            Milk
    1       t            Vanilla extract
                         CHOCOLATE ICING: TO FOLLOW
    6       oz           Semi-sweet choc. morsals
    1       tb           Butter
    1       tb           Vegtable shortning
 
   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.
  
 
 
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