Orange Chocolate 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.

DARK CHOCOLATE-ORANGE BROWNIES

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.

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.

ORANGE BROWNIES

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.

ORANGE-KISSED CHOCOLATE BROWNIES

Steps:

• Prepare brownie mix as directed on package. Stir in orange extract and chocolate chips. Spread in greased 13x9-inch baking pan.
• Bake and cool as directed on package.
• Orange-Kissed Frosting: Stir 1 teaspoon McCormick® Pure Orange Extract into 1 container (16 ounces) chocolate frosting until well blended.
• Spread with Orange-Kissed Chocolate Frosting, if desired. Cut into squares.
• Variations: For Raspberry Brownies: Use 4 teaspoons McCormick® Raspberry Extract in place of the orange extract in the brownie and 2 teaspoons in the frosting.
• For Almond Brownies: Use 1/2 teaspoon McCormick® Pure Almond Extract in place of the orange extract in the brownie and 1/4 teaspoon in the frosting.
• For Peppermint Brownies: Use 1/2 teaspoon McCormick® Pure Peppermint Extract in place of the orange extract in the brownie and 1/4 teaspoon in the frosting.
• For Mexican Chocolate Brownies: Use 1 tablespoon McCormick® Pure Vanilla Extract and 1 teaspoon McCormick® Ground Cinnamon in place of the orange extract in the brownie and 1/4 teaspoon Ground Cinnamon in the frosting.