Prep 45 mins
Cook 30 mins
- 4 ounces unsweetened chocolate, chopped
- 1⁄2 cup butter
- 1 cup sugar
- 2 eggs
- 2 teaspoons finely shredded orange peel
- 1 teaspoon vanilla
- 3⁄4 cup all-purpose flour
- 1⁄2 cup coarsely chopped walnuts or 1⁄2 cup pecans
- 1⁄3 cup whipping cream
- 3 ounces semi-sweet chocolate baking squares, finely chopped
- 1 teaspoon finely shredded orange peel
- In a medium saucepan, melt chocolate and butter over low heat, stirring constantly.
- Remove pan from heat; stir in sugar, eggs, orange peel, and vanilla.
- Lightly beat mixture with a wooden spoon just until combined; stir in flour and nuts.
- Spread batter in an ungreased 8-inch square baking pan.
- Bake at 350° for 30 minutes.
- Cool completely in pan on wire rack.
- Meanwhile, in a small saucepan, bring whipping cream to a gentle boil over med-low heat, stirring constantly; remove from heat.
- Add in chopped semi-sweet chocolate and orange peel; let stand 1 minute.
- Stir mixture with a wooden spoon until chocolate is melted.
- Cool glaze for 5 minutes before using.
- Pour glaze over cooled brownies, spreading to glaze top evenly; let stand until glaze is set; cut into squares.
- To store: cover and store in refrigerator up to 3 days; to freeze—wrap unglazed uncut brownies in heavy foil and freeze up to 3 months; thaw brownies; glaze and cut into bars.
When this says orange, it means ORANGE. Personally, I found the combination of the orange brownie and orange glaze overpowering, but if you're a big orange fan, try it. Both components were good, and I will definitely use the orange glaze again.