Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

From BHG

Ingredients Nutrition

  • 4 ounces unsweetened chocolate, chopped
  • 12 cup butter
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons finely shredded orange peel
  • 1 teaspoon vanilla
  • 34 cup all-purpose flour
  • 12 cup coarsely chopped walnuts or 12 cup pecans
  • Chocolate-Orange Glaze

  • 13 cup whipping cream
  • 3 ounces semi-sweet chocolate baking squares, finely chopped
  • 1 teaspoon finely shredded orange peel

Directions

  1. In a medium saucepan, melt chocolate and butter over low heat, stirring constantly.
  2. Remove pan from heat; stir in sugar, eggs, orange peel, and vanilla.
  3. Lightly beat mixture with a wooden spoon just until combined; stir in flour and nuts.
  4. Spread batter in an ungreased 8-inch square baking pan.
  5. Bake at 350° for 30 minutes.
  6. Cool completely in pan on wire rack.
  7. Meanwhile, in a small saucepan, bring whipping cream to a gentle boil over med-low heat, stirring constantly; remove from heat.
  8. Add in chopped semi-sweet chocolate and orange peel; let stand 1 minute.
  9. Stir mixture with a wooden spoon until chocolate is melted.
  10. Cool glaze for 5 minutes before using.
  11. Pour glaze over cooled brownies, spreading to glaze top evenly; let stand until glaze is set; cut into squares.
  12. 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.

Reviews

(1)
Most Helpful

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.

Kitty Z January 22, 2007

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