Chocolate-orange Cream Fingers |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Iv'e spiked these delicious brownies with Grand Marnier, but orange extract works as well. These are delicate and sinful...hope you like them! Ingredients:
4 large eggs |
2 cups sugar |
1 cup all-purpose flour |
1 cup cocoa |
1 cup butter, melted |
1 1/2 teaspoons grand marnier or1/2 teaspoon orange extract |
3 (1 ounce) squares unsweetened chocolate |
3 tablespoons butter |
orange cream frosting |
1/4 cup butter, softened |
2 3/4 cups sifted powdered sugar |
1 teaspoon grated orange rind |
2 tablespoons orange juice |
1 tablespoon grand marnier or orange juice |
Directions:
1. Beat eggs with wire whisk just until thick. Add sugar and stir well. Combine flour and cocoa; gradually stir into egg mixture. Stir in melted butter and liqueur. Put into a greased 15 x 10 inch jellyroll pan.
2. Bake at 350 for 20-22 minutes or until toothpick comes out clean. Cool pan on a wire rack.
3. Heat chocolate squares and 3 tablespoons butter in a sauce pot over low heat stirring constantly until its melted...let cool.
4. Spread frosting (instructions below) over brownies. By the spoon full drop chocolate mixture over frosting. Do your best to spread evenly. If you pull the white frosting up from underneath, don't worry. Just give it the swirled look. Let stand until chocolate is set. Cut into thin bars. Store in fridge.
5. Orange Cream frosting:
6. Beat butter at medium speed until creamy. Gradually add sugar...beat well. Add orange rind, juice, and liqueur. Beat until well blended.
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