Chocolate Orange Brownies

adapted from: Allan P.


Brownie

1 c. all-purpose flour

1/2 c. unsalted butter, melted

1/2 tsp. salt

4 large eggs

1 tsp. vanilla

1 (16 oz.) can chocolate flavored syrup (find by the ice cream toppings)

1 c. sugar


Combine all ingredients in a large bowl and using a hand mixer, beat at medium speed for 3 minutes. Pour batter into a greased 9x13-inch baking pan.  Bake at 350 degrees for around 25 minutes.  The edges will pull away from the sides of the pan when brownie is done.  Cool completely.  


Filling

1/2 c. unsalted butter, softened

3 c. powdered sugar

1 1/2 Tbl. water

1/2 - 3/4 tsp. orange extract, to taste

pinch of salt

2-3 drops orange food coloring


Cream together butter and one cup of powdered sugar.  Mix in the orange extract, salt and orange food coloring.  Mix in remaining powdered sugar, one cup at at time, adding enough water as you go to make a smooth and creamy frosting.  Spread over cooled brownies.  


Topping

1 (12 oz.) pkg. chocolate chips (milk or semi-sweet)

9 Tbl. unsalted butter

1/2 tsp. orange extract


Melt chocolate chips and butter over low heat in a small saucepan.  Stir until mixture is smooth and creamy and stir in the orange extract.  Cool for 30 minutes or until lukewarm, stirring occasionally.  Spread over filling.  Chill before cutting into 20 bars.  


Jenn's Notes: I like a lot of filling.  If you would like a thinner layer, reduce powdered sugar to 2 cups and water to 3/4 - 1 Tablespoon.