Orange Cream Brownies

Directions

Preheat oven to 325℉ (160℃).

With foil, line the bottom and sides of a 9 inch 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 to 25 minutes.

Cool completely on a wire raack.

Spread with orange cream.

Using a knife, mark chocolate icing in 36 (1½ inch) 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 1½ cups.

CHOCOLATE ICING: In small saucepan combine chocolate morsels, butter and vegtable shortening.

Stir over low heat until melted.

Makes 1 cup.