This is the original recipe, but when I made them I used two Betty Crocker brownie mixes to fill a 9x13 pan. I doubled the orange creme part to spread over the whole pan and I added a tablespoon of orange emulsion, which is a professional grade flavoring (I got it at Spoons & Spice, but I bet Gygi's would have it too), and grated the whole orange so there was lots of zest. I also added a bit of orange juice. If all you have is orange flavoring instead of the emulsion it'll work too, just add that as well as the vanilla flavoring and I'm sure it'll be fine.I used Hershey Milk Chocolate Chips for the chocolate icing and since I was doing the 9x13 pan, I used the whole bag of chocolate chips instead of just 6 oz. but still only used a tablespoon of butter and crisco.The hardest part about these brownies is trying to cut them after they're set. Scoring them is important, but I found I still had to warm the knife in hot water before each cut.Happy Baking!
Cheryl
Orange Creme
1/2 Cup butter, softened
2 cups confectioner's sugar
1 teaspoon grated orange peel
1 teaspoon milk
1 teaspoon vanilla
In small mixer bowl, beat butter and sugar until light and fluffy. Beat in orange peel, milk, and vanilla. Makes 1/2 cup.
Chocolate Icing
1 package (6 ounces) semi-sweet chocolate morsels
1 tablespoon butter
1 tablespoon vegetable shortening
In small saucepan, combine chocolate morsels, butter and shortening. Stir over very low heat until melted.
Hope that helps!
Meredith
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