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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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From BHG Ingredients:
4 ounces unsweetened chocolate, chopped |
1/2 cup butter |
1 cup sugar |
2 eggs |
2 teaspoons finely shredded orange peel |
1 teaspoon vanilla |
3/4 cup all-purpose flour |
1/2 cup coarsely chopped walnuts or 1/2 cup pecans |
1/3 cup whipping cream |
3 ounces semi-sweet chocolate baking squares, finely chopped |
1 teaspoon finely shredded orange peel |
Directions:
1. In a medium saucepan, melt chocolate and butter over low heat, stirring constantly.
2. Remove pan from heat; stir in sugar, eggs, orange peel, and vanilla.
3. Lightly beat mixture with a wooden spoon just until combined; stir in flour and nuts.
4. Spread batter in an ungreased 8-inch square baking pan.
5. Bake at 350° for 30 minutes.
6. Cool completely in pan on wire rack.
7. Meanwhile, in a small saucepan, bring whipping cream to a gentle boil over med-low heat, stirring constantly; remove from heat.
8. Add in chopped semi-sweet chocolate and orange peel; let stand 1 minute.
9. Stir mixture with a wooden spoon until chocolate is melted.
10. Cool glaze for 5 minutes before using.
11. Pour glaze over cooled brownies, spreading to glaze top evenly; let stand until glaze is set; cut into squares.
12. To store: cover and store in refrigerator up to 3 days; to freeze—wrap unglazed uncut brownies in heavy foil and freeze up to 3 months; thaw brownies; glaze and cut into bars.
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