Orange Yummy Brownies Recipes

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 24 x 20cm brownie tin with baking parchment. Put the butter, dark chocolate and orange zest in a non-stick saucepan and very gently melt over a low heat, stirring every now and then, until smooth - take care not to overheat it. Cool.
• Whisk the eggs and sugar together with an electric whisk until the mixture is pale, has doubled in volume and leaves a trail when the beaters are lifted. Gently stir into the cooled chocolate mixture. Sift over the flour and cocoa, stir in, then add the orange chocolate.
• Pour into the lined tin and bake for 35-40 mins. Cool in the tin, then cut into squares.

Steps:

• In a small saucepan, melt butter. Stir in cocoa until smooth. In a large bowl, beat eggs until frothy. Without stirring, add the sugar, flour, pecans, orange juice concentrate, zest and salt. Pour cocoa mixture over the top; mix well. Transfer to a greased 8-in. square baking pan., Bake at 350° for 28-32 minutes or until edges begin to pull away from sides of pan. Cool completely on a wire rack. , For frosting, combine confectioners' sugar, butter and orange juice concentrate. Spread over the brownies. Cut into bars; garnish with orange zest if desired.

Steps:

• Preheat oven to 350 degrees F. Grease a 9 x 13-inch pan.
• To make the brownies, stir together flour, granulated sugar, and salt in a bowl. Add butter, eggs, orange extract and orange zest. Using a hand-held electric mixer, beat until well blended.
• Pour batter into prepared pan and bake in preheated oven for 30 minutes, or until light golden brown and set.
• Remove from oven, allow to cool and pierce entire cake with a fork. Spread the Orange Cream Cheese Frosting over completely cooled brownies. Cut into squares.
• To make the frosting, whip the butter and cream cheese together in a large mixing bowl, using a hand-held mixed. Gradually beat in the confectioners' sugar until it is all combined and smooth. Beat in the orange zest and juice. Spread over browwnies.

Steps:

• Preheat oven to 350°F.
• Grease a 13 x 9 x 2-inch pan and set aside.
• In a mixing bowl, stir together flour, sugar, and salt.
• Add butter, eggs, orange extract, and orange zest and beat with a handheld electric mixer until well blended.
• Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set.
• Remove from oven and pierce top of entire cake with a fork.
• Glaze: Combine all ingredients in a bowl, stirring until smooth.
• Pour glaze over cake.
• Cool cake and cut into squares.

Steps:

• BROWNIE:.
• Mix flour, sugar, and salt together.
• Next add butter, eggs, orange extract, and orange zest.
• Mix till well blended.
• Pour into a greased 9X13 pan.
• Bake at 350 degrees for 30 min, or until golden brown.
• GLAZE:.
• Mix together until smooth. While cake is still hot, poke entire cake with a fork. Pour glaze over top and spread. Cool and cut into squares.

Steps:

• Pour 6 1/2 ounces of the orange juice into an ice cube tray and freeze until solid, approximately 2 hours. Store the remaining 2 ounces of juice and the zest in an airtight container in the refrigerator until ready to use.
• In the carafe of a blender combine the frozen juice cubes, reserved orange juice and zest, milk, powdered sugar and vanilla, and blend until smooth and slushy, 30 to 45 seconds. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking pan and line with parchment paper, leaving the paper hanging over on 2 opposite sides.
• Place semisweet chocolate and butter into a microwave-safe bowl. Melt chocolate in a microwave in 15-second intervals, stirring after each interval, 1 to 3 minutes.
• Beat brown sugar, eggs, and orange zest together using an electric mixer in a bowl until thick and fluffy. Fold in chocolate mixture.
• Sift flour and cocoa together into a separate bowl; stir in chocolate mixture. Stir in white chocolate bits. Spread into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 40 minutes. Let cool in the pan completely before lifting out, 15 to 30 minutes, using the paper as handles. Cut into squares.

Steps:

• Melt the butter and chocolate in the top of a double boiler over simmering water, the upper pan should not touch the water.
• Preheat oven to 325*F. Brush a 9 X 13 inch pan with melted butter and dust lightly with flour or spray generously with cooking spray.
• Stir the flour, baking powder and salt together. In a medium bowl whisk together the eggs, sugar and orange zest until well blended. Add the orange and vanilla extracts to the melted butter ahd chocolate and stir into the egg mixture. Add the dry ingredients, mixing well. Spread the batter into prepared pan and bake 25 to 30 minutes until mixture is set, but not dry. Cool about 10 minutes.
• Sift the sugar, flour and baking powder for the orange layer together in a large bowl. Whisk in the orange zest, orange and lemon juices, the orange flower water if using, and the orange extract. Whisk in the eggs, stirring until smooth. Pour over the pre-baked bottom and bake another 40 to 50 minutes, until the filling puffs up. The top should be light golden brown and the filling set. Cool completely. Refrigerate until cold before cutting. You will need to wipe the knife between cuts, as necessary -- to serve dust with confectioner's sugar if desire.

Steps:

• Preheat oven to 325.
• Mix together oil and sugar.
• Add eggs, vanilla, zest, and juice.
• Mix well.
• Sift together dry ingredients.
• Add to wet mixture, stirring gently until just combined.
• Pour into greased 8x8 baking pan.
• Bake 20-23 minutes until done.
• Allow to sit at room temperature at least 30 minutes before cutting.
• NOTE:I made these again, and for some reason, they were not done until about 26 minutes-test them with a butterknife at 23 minutes, if it is still liquidy, bake for a little longer, when done, the knife won't come completely clean, but the brownies should NOT be liquidy.
• Let me know how long it took you to bake them.