Chocolate Brownies With Orange Cream Cheese Frosting Recipes

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.

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.

CHOCOLATE CREAM CHEESE BROWNIES

Steps:

• Preheat oven to 325°. Whisk together flour, baking powder and salt. In a large microwave-safe bowl, microwave chocolate and butter on high until butter is melted; stir until smooth. Whisk in sugar until blended. Whisk in extracts and eggs, one at a time. Stir in flour mixture. Pour half of the batter into a greased 8-in. square baking dish., Beat together filling ingredients until blended; spoon over batter in pan. Spoon remaining batter over top. Swirl gently with a knife., Bake until filling is set, 35-40 minutes. Cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into bars. Refrigerate leftovers.

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 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.

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.

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.

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.

FROSTED CREAM CHEESE BROWNIES

Steps:

• Prepare brownies according to package directions for cakelike brownies; fold in white chips. Spread half of the batter in a greased 13-in. x 9-in. baking pan. , In a small bowl, beat the cream cheese, butter and sugar until smooth. Beat in egg, flour and orange extract., Carefully spread cream cheese mixture over batter. Drop remaining brownie batter by tablespoonfuls over cream cheese layer. Cut through batter with a knife to swirl. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out almost clean. Cool on a wire rack., For frosting, in a microwave-safe bowl, melt chocolate and butter; stir until smooth. Cool slightly; stir in confectioners' sugar and enough milk to achieve spreading consistency. Frost brownies.