I got this recipe from one of my co-workers, the second I sunk my teeth into these divine three-layered brownies, I knew they had to be shared with all of you.
The brownie is soft and fudgy, the orange filling is so smooth and creamy and the chocolate topping is firm and kind of snaps when you bite it. YUMMY!!! These are great cold, but at room temperature, they melt in you mouth. They are pretty rich, so a small square is plenty.
They remind me of the holidays. Do you love chocolate oranges? These brownies have that same classic flavor. The brownie is made with an entire can of chocolate syrup!! You can find this rich chocolatey goodness by the ice cream toppings at your local grocery store. If you aren't a fan of orange, you can always use a different flavored extract in place of orange. I've tried a mint version and they are fabulous too.
You might also like:Chocolate Orange Brownies
adapted from: Allan P.
(Printable Recipe) or (Printable with Picture)
1 c. all-purpose flour
1/2 c. unsalted butter, melted
1/2 tsp. salt
4 large eggs
1 tsp. vanilla
1 (16 oz.) can chocolate flavored syrup (find by the ice cream toppings)
1 c. sugar
Combine all ingredients in a large bowl and using a hand mixer, beat at medium speed for 3 minutes. Pour batter into a greased 9x13-inch baking pan. Bake at 350 degrees for around 25 minutes. The edges will pull away from the sides of the pan when brownie is done. Cool completely.
1/2 c. unsalted butter, softened
3 c. powdered sugar
1 1/2 Tbl. water
1/2 - 3/4 tsp. orange extract, to taste
pinch of salt
2-3 drops orange food coloring
Cream together butter and one cup of powdered sugar. Mix in the orange extract, salt and orange food coloring. Mix in remaining powdered sugar, one cup at at time, adding enough water as you go to make a smooth and creamy frosting. Spread over cooled brownies.
1 (12 oz.) pkg. chocolate chips (milk or semi-sweet)
9 Tbl. unsalted butter
1/2 tsp. orange extract
Melt chocolate chips and butter over low heat in a small saucepan. Stir until mixture is smooth and creamy and stir in the orange extract. Cool for 30 minutes or until lukewarm, stirring occasionally. Spread over filling. Chill before cutting into 20 bars.
Jenn's Notes: I like a lot of filling. If you would like a thinner layer, reduce powdered sugar to 2 cups and water to 3/4 - 1 Tablespoon.
Linked up at Weekend Potluck!