Chocolate Orange Bliss Brownies Food

CHOCOLATE ORANGE BROWNIES

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.

DOUBLE CHOCOLATE ORANGE BROWNIES

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in chocolate mixture. Beat in extract. Gradually add flour to chocolate mixture., Pour into a greased 13x9-in. baking dish. Sprinkle with chocolate chips. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). , Cool completely on a wire rack. Cut into squares. Just before serving, sprinkle with confectioners' sugar.

CHOCOLATE-ORANGE MARMALADE BROWNIES

Steps:

• Preheat the oven to 375 degrees F.
• Spread the nuts in a large, shallow baking pan and toast in the oven about 8 minutes, or until lightly toasted.
• Remove and cool, then break them into pieces and reserve.
• Grease a 13x9 1/2-inch baking pan with 1 teaspoon of the butter.
• In the top of a double boiler, over simmering water, place the remaining butter and the chocolate.
• Cover and heat until the chocolate is almost completely melted.
• Remove from the heat.
• Uncover and stir until smooth.
• Add the marmalade, stirring until it has melted and combined with the chocolate.
• Stir in the vanilla extract and orange extract and set aside until it is warm, but no longer hot.
• Sift the flour and salt and reserve.
• In the bowl of a mixer or by hand, beat the eggs until frothy.
• Add the sugar and beat until light colored and thickened (about 5 minutes).
• With the mixer on low, add the warm chocolate mixture, scraping the bowl and beating the mixture for a few seconds to combine.
• Add the flour and salt.
• Scrape the bowl and beat just until the flour has been combined.
• Do not overbeat.
• By hand, stir in the nuts and pour the batter into the prepared pan, smoothing it out with a spatula.
• Bake about 25 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the pan.
• Cut into 18 3x2 inch brownies and serve or wrap individually in plastic wrap.
• Full flavor develops after 24 hours.
• Serve alone or topped with ice cream.

CHOCOLATE-ORANGE BLISS BROWNIES

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends extending over sides. Spray with cooking spray. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
• Stir in sugar and cinnamon. Add eggs and vanilla; mix well. Blend in flour and zest. Stir in chocolate chunks and nuts. Spread into prepared pan.
• Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to lift brownie from pan before cutting to serve.

BROWNIES WITH ORANGE ICING (FROSTING)

Steps:

• Preheat oven to 350 degrees F.
• Grease a 13x9 inch pan.
• Melt shortening, butter in the microwave.
• Stir in cocoa, blending well with a wooden spoon.
• Add sugar and mix well.
• Add eggs one at a time, beat well, by hand, after each addition. (It is important to add the eggs individually and to mix them by hand. If you don't, the brownies do not turn out near as good.).
• Stir in zest and vanilla. Stir in flour, and salt. DO NOT OVER BEAT!
• Bake 25-30 minutes.
• Cool completely before icing.
• For icing: Cream butter and zest then add vanilla.
• Add sugar a cup at a time beating on medium speed.
• Add orange juice 1 Tbls. at a time and beat on high until completely blended.
• Frost cooled brownies.
• Melt chocolate in the microwave and drizzle over icing.
• Cut into bars.

CHOCOLATE ORANGE BROWNIE TART

Steps:

• Heat the oven to 180C/fan 160C/gas 4. Unravel the shortcrust pastry sheet and use to line a 20cm tart tin. Press into the sides of the tin and loosely cut around the edges, leaving a little overhanging. Line the pastry with a scrunched-up piece of baking parchment, and fill with raw rice or baking beans. Bake for 15 mins, remove the paper and bake for another 5-10 mins until dry.
• While the pastry is cooking, put the butter and chocolate into a heatproof bowl set over a pan of just-simmering water and melt together, stirring often. When melted, remove from the heat and leave to cool slightly. Add a pinch of salt if your butter is unsalted.
• Whisk together the eggs and sugars briefly in a bowl until combined, then stir in the melted chocolate and butter. Sieve over the flour and fold in until just combined. Stir in the orange juice and zest.
• Trim the edges of the pastry tart with a serrated knife to neaten, and spoon the brownie mixture into the middle. Smooth over with the back of a spoon or spatula, and bake for a further 30-35 mins until the top forms a crust, and the filling is no longer wet but slightly wobbly.
• Leave to cool for 15 mins before removing from the tin if serving warm, or serve at room temperature. Serve with a dollop of crème fraîche, and some more orange zest grated over. Keeps for 3 days in an airtight container.

WHITE CHOCOLATE CRANBERRY BLONDIES

Steps:

• Preheat oven to 350°. In a large microwave-safe bowl, melt the butter; stir in the brown sugar. Cool slightly., Add eggs, 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk together flour, baking powder, salt and cinnamon; stir into butter mixture. Stir in cranberries and chopped chocolate (batter will be thick). Spread into a greased 13x9-in. pan., Bake until golden brown and a toothpick inserted in center comes out clean (do not overbake), 18-21 minutes. Cool completely on a wire rack., For frosting, beat cream cheese, confectioners' sugar and, if desired, orange zest until smooth. Gradually beat in half of the melted white chocolate; spread over blondies. Sprinkle with cranberries; drizzle with remaining melted chocolate., Cut into triangles. Store in an airtight container in the refrigerator.

CHOCOLATE BLISS-CARAMEL BROWNIES

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
• Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs. Add flour; mix well. Stir in nuts. Spread into prepared pan.
• Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Meanwhile, microwave caramels and milk in microwaveable bowl on HIGH 2-1/2 min., stirring after 1 min. Stir until caramels are completely melted and mixture is well blended.
• Spread caramel sauce over brownie; cool 5 min. Sprinkle with chocolate chunks. Cool completely. Use foil handles to lift brownies from pan before cutting to serve.