Orange Brownies

These are my favorite non-chocolate brownie, and probably my second favorite overall.  Since we are in orange heaven here, and have access to fresh, tree-ripened oranges for so much of the year these are perfect.  My recommendation is to let them cool in the refrigerator overnight when you make them before cutting and eating. The flavor intensifies tremendously after chilling completely.  They are dense and decadent, and a wonderful divergence from chocolate treats.

Orange Brownies

1.5 cups all-purpose flour

2 cups granulated sugar

1 tsp salt

1 cup (2 sticks) butter, softened

4 eggs

2 teaspoons pure orange extract

1 tsp grated orange zest

1 recipe Orange Cream Cheese

Stir together flour, granulated sugar, and salt in a bowl.  Add butter, eggs, orange extract, and orange zest.  Using a handheld mixer (or KitchenAid), beat until well blended.  Pour batter into prepared pan, and bake for 30 minutes, or until light golden brown and set.  Remove from oven, allow to cool.  Spread the Orange Cream Cheese frosting over the completely cooled brownies.  (Chill overnight-or 4-6 hours)  Cut into squares.

Orange Cream Cheese frosting

1 (8 ounce) package cream cheese, softenend

4 tablespoons softened butter

1 (1 pound) box confectioners sugar

2 tablespoons orange zest

2 tablespoons fresh orange juice

In a large mixing bowl, whip the butter and cream cheese together.  Gradually beat in the confectioners sugar until it is all combined and smooth.  Beat in the orange zest and juice.  Spread over brownies.

Recipe is courtesy of Paula Deen, 2007