Chocolate-Orange Cream Brownies

Ingredients

• 4 large eggs
• 2 cups sugar
• 1 cup all purpose flour
• 1 cup cocoa
• 1 cup butter, melted
• 1 1/2 tsp. Grand Marnier liqueur or 1/2 tsp orange extract
• 3 ounces unsweetened chocolate
• 3 TBS butter
  
• Orange Cream Frosting (recipe below)

Instructions
Beat eggs with a wire whisk until thick and frothy. Add sugar; stir well. Combine flour and cocoa; gradually stir into egg mixture. Stir in 1 cup melted butter and liqueur (or orange extract). Pour into a greased 15x10-inch jellyroll pan.

Bake at 350 for 15-20 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack.

Heat chocolate squares and 3 TBS butter in a saucepan over low heat, stirring constantly, until melted. Cool.

Spread Orange Cream frosting over uncut brownies. Drizzle cooled chocolate over frosting. Dip a small spatula in hot water; wipe dry. Using warm spatula, spread chocolate thinly to cover frosting completely. Let stand until chocolate is set. Cut into thin bars. Store in refrigerator.

Orange Cream Frosting

• 1/4 cup butter, softened
• 2 3/4 cups powdered sugar
• 1 tsp grated orange rind
• 2 1/2 TBS orange juice
• 1 TBS Grand Marnier or 1/4 tsp orange extract

Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating well. Add orange rind, juice and liqueur (or orange extract); beat until blended.

I used orange extract instead of Grand Marnier.
Tricia Ann