Orange Cream Cheese Brownies Food

CHEESECAKE BROWNIES

Steps:

• Prepare the brownie mix as directed by manufacturer. Preheat oven to temperature indicated on box. Grease a 9x13 inch pan.
• Spread the brownie batter evenly into the prepared pan. Using an electric mixer, beat together the cream cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.
• Bake according to manufacturer's instructions. Brownies will be done when a toothpick inserted comes out clean. Cool in the pan, then cut into bars and serve.

ORANGE CAPPUCCINO BROWNIES

Steps:

• Heat oven to 350°F. Spray square pan, 9x9x2 inches, with cooking spray. Mix flour, granulated sugar, cocoa, espresso and baking powder in medium bowl. Stir in egg product, margarine and water. Spread in pan.
• Bake 18 to 20 minutes or until center is set and brownies begin to pull away from sides of pan. Cool 15 minutes.
• Mix all glaze ingredients until smooth. Drizzle glaze over brownies. Sprinkle with additional grated orange peel if desired. For brownies, cut into 4 rows by 4 rows.

TIGER BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening. In small bowl with electric mixer, beat filling ingredients on medium speed until smooth; set aside.
• In large bowl, stir brownie ingredients with spoon until well blended. Spread half of brownie batter in pan. Spoon filling mixture over brownie batter; gently spread to cover. Top with spoonfuls of remaining brownie batter. To marble, pull knife through batter in wide curves; turn pan and repeat.
• Bake 26 to 30 minutes or until set. Cool 1 hour or until completely cooled. Refrigerate at least 1 hour or until set. With hot, wet knife, cut into bars. Store in refrigerator.

ORANGE-CREAM CHEESE BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch square pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Make brownies as directed on box. Cool completely.
• Stir cream cheese, powdered sugar, orange juice, 2 drops yellow food color and 1 drop red food color until smooth and spreadable; spread over brownies.
• Place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) about 2 minutes or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 30 minutes or until cream cheese and chocolate are set.
• For 24 brownies, cut into 4 rows by 6 rows. Cover and refrigerate any remaining brownies.

ORANGE BROWNIES

Steps:

• 1. Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
• 2. Stir together flour, granulated sugar, and salt in a bowl. Add butter, eggs, orange extract, and orange zest. Using a handheld electric mixer, beat until well blended.
• 3. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven, allow to cool, and pierce the entire cake with a fork.
• 4. Spread the Orange Cream Cheese Frosting over completely cooled brownies. Cut into squares.
• 5. https://www.justapinch.com/recipes/dessert/other-dessert/orange-cream-cheese-frosting.html?p=8 Here is a link to the Orange cream cheese frosting...Sorry about the wait

CHOCOLATE BROWNIES WITH ORANGE CREAM CHEESE FROSTING

Steps:

• Set oven rack in lower middle position; preheat to 325°F. Spray disposable aluminum baking pan with nonstick spray. Press 18x12-inch sheet aluminum foil over bottom and up long sides of pan, leaving overhang on each long side. Spray foil with nonstick spray. Whisk flour, baking powder, and salt in small bowl. Stir both chocolates and 10 tablespoons butter in medium saucepan over medium-low heat until melted and smooth; remove from heat. Whisk sugar and vanilla, then eggs into chocolate mixture. Whisk until glossy and smooth, about 1 minute. Add dry ingredients and whisk just to blend.
• Pour batter into prepared pan. Bake until tester inserted into center comes out with some moist crumbs attached, about 24 minutes. Cool completely in pan on rack.
• Using electric mixer, beat room temperature cream cheese and next 3 ingredients in medium bowl until smooth. Spread cream cheese frosting over brownies. Sprinkle nuts or coconut over. DO AHEAD Chocolate brownies can be made 1 day ahead. Cover and chill. Using foil overhang for handles, remove brownies from pan. Cut into 18 squares; serve cold or at room temperature.

ORANGE CREAM CHEESE FROSTING

Steps:

• Beat cream cheese, butter or margarine, orange peel, and orange juice until creamy. Beat in confectioner's sugar until blended and smooth.
• Spread about 1 1/2 teaspoons on each cooled cookie. Sprinkle with walnuts.
• Let icing set 1 to 2 hours. Refrigerate in an airtight container with waxed paper between layers up to 1 week.

ORANGE BROWNIES

Steps:

• Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
• Stir together flour, granulated sugar, and salt in a bowl. Add butter, eggs, orange extract, and orange zest. Using a handheld electric mixer, beat until well-blended. Pour batter into greased pan and bake for 30 minutes, or until light golden brown and set. Remove from oven, allow to cool, and then pierce entire cake with a fork.
• In a large mixing bowl, whip the butter and cream cheese together with a hand-held electric mixer. Gradually beat in the confectioners' sugar until it is all combined and smooth. Beat in the orange zest and juice. Spread the Orange Cream Cheese Frosting over completely cooled brownies. Cut into squares.

MINI BROWNIE BITES WITH ORANGE CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F.
• Line an 8 by 8-inch pan with foil, leaving a 2-inch overhang. Spray with nonstick spray.
• Melt butter and chocolate in a heavy bottomed saucepan over medium heat stirring constantly.
• Once the chocolate is melted and smooth, stir in the sugar, eggs, salt, and vanilla extract together. Whisk until smooth. Add the flour and stir until thoroughly combined. Pour into pan.
• Bake for 30 minutes. Remove from oven and let cool completely on wire rack.
• Cream Cheese Frosting:
• Beat the butter and cream cheese with a hand mixer until fluffy and light. Add the powdered sugar and beat until combined. Add the orange juice and zest and beat until thoroughly combined. Place frosting in a piping bag with a large star tip.
• Remove brownies from the pan. Using a 1 1/2-inch round ring mold cut out the brownies into circles. Decoratively pipe the frosting on the brownies.

HALLOWEEN "SCREAM" CHEESE BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Coat a 9-inch square baking dish with cooking spray.
• Reserve 1/4 cup brownie batter for later use; pour remaining batter into baking dish.
• In a medium bowl, with an electric mixer, beat cream cheese and sugar until creamy. Add egg and vanilla; mix until smooth. Stir in orange food color. Slowly pour cream cheese mixture on top of batter. Drop spoonfuls of reserved brownie batter on top of cream cheese layer and swirl with a knife.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Let cool completely before cutting.

ORANGE CREAM CHEESE SPREAD

Steps:

• In a bowl, beat all ingredients until smooth. Store in the refrigerator.

LOADED CREAM CHEESE HALLOWEEN BROWNIES

Steps:

• Preheat oven to 350F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
• To a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don't scramble.
• Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), and whisk vigorously to combine.
• Add the flour, salt, and stir until smooth and combined without overmixing.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary; set aside.
• To a medium bowl, add the cream cheese, egg, sugar, and beat with a handheld electric mixer on high speed for about 2 minutes, or until mixture is smooth. Stop to scrape down the sides of the bowl as necessary.
• Add the Yellow Food Color, Red Food Color, and mix to incorporate. As needed, add additional drops of food color to achieve the desired shade of orange. Remember to add slowly because you can't un-do it once you add it.
• Turn mixture out over the brownie layer in heaping tablespoon-sized dollops, leaving a bare 1/2-inch perimeter around the edges (the cream cheese is prone to burning if you add it right up to the edge so leave some space). Take your time and evenly smooth the dollops together to form an solid layer.
• Evenly sprinkles the sandwich cookies, chocolate chips, and bake for about 43 to 45 minutes, or until brownies are done. The toothpick test is tricky since you'll hit melted chocolate chips and soft cream cheese, but test a few patches and when inserting the toothpick into the deepest brownie layer, it should feel 'thick' and set and not runny.
• Allow brownies to cool uncovered on a wire rack for about 2 hours.
• Cover with foil and refrigerate for at least 3 to 4 hours (I prefer overnight) before slicing and serving. The cream cheese needs to be chilled and set before slicing.

PAULA DEEN'S ORANGE BROWNIES

Steps:

• Preheat oven to 350 degrees F. Grease a 9x13 pan.

CHOCOLATE BROWNIES WITH ORANGE CREAM CHEESE FROSTING

Steps:

• Set oven rack in lower middle position; preheat to 325°F.
• Spray 9 X 13-inch baking pan with nonstick spray.
• Press 18x12-inch sheet aluminum foil over bottom and up long sides of pan, leaving overhang on each long side. (This helps to lift the brownies out of the pan with ease).
• Spray foil with nonstick spray.
• Whisk flour, baking powder, and salt in small bowl.
• Stir both chocolates and 10 tablespoons butter in medium saucepan over medium-low heat until melted and smooth; remove from heat.
• Whisk sugar and vanilla, then eggs into chocolate mixture.
• Whisk until glossy and smooth, about 1 minute.
• Add dry ingredients and whisk just to blend.
• Pour batter into prepared pan.
• Bake until tester inserted into center comes out with some moist crumbs attached, about 22-24 minutes.
• Cool completely in pan on rack.
• Using electric mixer, beat room temperature cream cheese and next 3 ingredients in medium bowl until smooth.
• Spread cream cheese frosting over brownies.
• Sprinkle nuts or coconut over.
• DO AHEAD Chocolate brownies can be made 1 day ahead.
• Cover and chill.
• Using foil overhang for handles, remove brownies from pan.
• Cut into 18 squares; serve cold or at room temperature.
• **Cook time does not include cooling completely after baking or chilling in refrigerator before cutting and serving.

ORANGE CHEESECAKE BROWNIES

Steps:

• Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
• Make cheesecake batter:
• In a bowl stir together cream cheese, sugar, and zest with a wooden spoon until smooth. Beat in egg with a fork until blended and stir in flour.
• Make chocolate batter:
• In a heavy 1 1/2-quart saucepan melt butter and chocolate over low heat, stirring, until smooth and remove pan from heat. Cool mixture 10 minutes and stir in sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. Stir in flour and salt until just combined.
• Spread chocolate batter evenly in pan. Drop cheesecake batter by large spoonfuls onto chocolate batter and run a knife through batters to make decorative swirls. Bake brownies in middle of oven 50 minutes, or until cheesecake mixture is pale golden and a tester comes out clean. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container and chilled, 5 days. Brownies may be eaten chilled or at room temperature.

ORANGE CREAM CHEESE BROWNIES

Steps:

• Heat oven to 350ºF.
• Grease (or use cooking spray) bottom of 13x9-inch rectangular pan.
• Stir brownie mix, chocolate syrup, water, oil and 2 eggs for fudgelike brownies (or 3 eggs for cakelike brownies) in medium bowl, using spoon, until well blended.
• Spread in pan.
• Bake 27 to 29 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean.
• Cool completely.
• Stir cream cheese, powdered sugar, orange juice, 4 drops yellow food color and 2 drops red food color until smooth and spreadable; spread over brownies.
• Place chocolate chips and shortening in small microwavable bowl.
• Microwave uncovered on Medium (50%) about 2 minutes or until mixture can be stirred smooth.
• Drizzle over brownies.
• Refrigerate about 30 minutes or until cream cheese and chocolate are set.
• For 36 brownies, cut into 6 rows by 6 rows.
• Cover and refrigerate any remaining brownies.

CREAM CHEESE BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Line a 9x13 inch baking dish with parchment paper. (This makes dishing the brownies out super easy.)
• In a large bowl, whisk together melted butter and cocoa powder.
• Add 2 cups sugar, 4 eggs, 2 teaspoons vanilla, and corn syrup. Whisk until smooth.
• Add flour and whisk until almost combined.
• Add chocolate chips. Whisk until just combined. Set aside.
• In another bowl, combine cream cheese, 2/3 cup sugar, 2 eggs, and 2 teaspoons vanilla.
• Beat on high until smooth. Set aside.
• Spray parchment lined pan with non-stick cooking spray.
• Pour and spread brownie batter into pan, reserving 1/4 of the batter.
• Spread cream cheese mixture on top of brownie batter, being careful not to mix the two layers.
• Take the remaining brownie batter and drop spoonfuls of the batter over the top of the cream cheese mixture. Take a knife and carefully swirl the drops of brownie batter into the cream cheese layer.
• Bake for 45 minute-1 hour.
• Cool before serving. To serve you can lift the brownies out by the parchment and then cut them into squares.
• Store in the refrigerator.

DOUBLE CHOCOLATE BROWNIES WITH ORANGE CREAM CHEESE ICING

Steps:

• Preheat oven to 350°F. Lightly mist a 9-inch square baking pan with cooking spray. Prepare brownies: In a large bowl, combine melted chocolate, 3/4 cup cane juice and oil. Add eggs and vanilla, beating with a spoon until incorporated. Stir in flour and salt until just combined. Stir in chocolate chips. Spread batter into prepared pan and bake for 28 to 35 minutes, until a toothpick comes out with fudgy crumbs attached. Meanwhile prepare icing: To a coffee or spice grinder, add 1/2 cup cane juice. Grind until powdery, about 45 to 60 seconds. To a large bowl, add cream cheese and butter. With an electric hand mixer on medium, beat until light and fluffy. Slowly add ground cane juice and continue beating until well combined. Add orange zest and vanilla and beat until smooth, about 30 seconds. If icing is too thick, add orange juice to thin it. (NOTE: Icing should be a spreadable consistency.) When brownies are completely cooled, spread evenly with icing and cut into 36 squares.