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Lucretia's Fudgey Orange Brownie

Author/Submitted by: Grand Award Winner in the Baker's Brownie Contest at the 1993 LA County Fair. Posted by Dan Klepach
Servings: 16
Categories: Cakes / Chocolate / Desserts


4  ounces  Semisweet chocolate squares
1/2  cup  Butter
3    Eggs
1  cup  Sugar
1  teaspoon  Vanilla
1/2  teaspoon  Orange extract
1/4  teaspoon  Salt
1  cup  Flour, all-purpose
3/4  cup  Walnuts, toasted
1/2  cup  Semisweet chocolate chips
1/3  cup  Marmalade

8  ounces  Cream cheese, softened
1/2  cup  Sugar
2  tablespoons  Butter, softened
2    Eggs
2  tablespoons  Milk
2  tablespoons  Flour, all-purpose
1/2  teaspoon  Vanilla
1/2  teaspoon  Orange extract
1/2  teaspoon  Triple Sec, or rum flavoring

2  ounces  Semisweet chocolate squares
2  tablespoons  Butter
2  tablespoons  Light corn syrup
1  cup  Powdered sugar
1/2  tablespoon  Milk
1  teaspoon  Vanilla

1. To make brownies: Milt chocolate with the butter over warm water, cool slightly. Blend together eggs, sugar, vanilla, orange extract, and salt. Stir in chocolate mixture, the add flour. Fold in the walnuts. Fold in chocolate chips (mini chips are best, process large chips down to size). Turn half the mixture into a well greased 8" square pan.

2. To make cheese cake: In a small bowl, combine cream cheese, sugar, and butter; beat until creamy. Add milk, flour, vanilla and orange extracts, and Triple Sec. Beat well. Spoon over the bownie mixture and carefully spread out. Carefully spoon the remaining brownie mixture on top of the cheese cake layer. Bake at 325 F. for 40-45 minutes. Spoon marmalade over the hot brownies and spread carefully. Cool completely.

3. To make chocolate glaze: Melt the chocolate over hot water. Bend in the butter and corn syrup. Stir in the sugar, milk, and vanilla. Mix well and spread over the cooled brownies.

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