Friday, September 12, 2008
ORANGIES (ORANGE BROWNIES)
I've never met a brownie I didn't like. I may be partial to dark chocolate, but I love blondies and marbled cheesecake brownies, too. An orange brownie sounded intriguing, but it was the orange cream cheese frosting that really got my attention. I don't generally use Paula Deen's recipes; they are just too laden with fat. This recipe, however, did not have a disproportionate amount of fat and, with the substitution of Neufchatel cheese for cream cheese and the addition of some toasted coconut, these orangies could become a new favorite.
1 1/2 cups all purpose flour
2 cups granulated sugar
1 tsp salt
1 cup unsalted butter, softened
2 tsp pure orange extract
1 tsp grated orange zest
Preheat your oven to 350 degrees and grease a 13 X 9 inch pan.
Stir together the flour, sugar, and salt in a large bowl. Add the butter, eggs, orange extract, and orange zest. Using a hand held mixer, beat until well blended. Pour the batter into the prepared pan and bake for 25-30 minutes. Remove from the oven and cool completely in the pan.
ORANGE CREAM CHEESE FROSTING
1 (8 oz) pkg Neufchatel cheese, softened
4 tbs unsalted butter, softened
1 (1 lb) box confectioners' sugar
2 tbs orange zest
2 tbs orange juice
OPTIONAL: Spread 1/2 cup of shredded coconut on a cookie sheet and place in a 350 degree oven. Watch carefully, stirring as it turns a light brown. Cool before sprinkling over frosting.
In a large mixing bowl, whip the butter and cream cheese with a hand held mixer. Gradually beat in the confectioners' sugar until frosting is smooth. Beat in the orange zest and orange juice.
Use a fork to pierce the pan of brownies. Spread icing over brownies. Sprinkle with toasted coconut. Cut into desired sized squares.
Larry doesn't quite get the concept of orange brownies, but they're sure disappearing fast. I made him bring a bunch to work today since they have been known to call my name.