I started with Paula Deen’s recipe and after the first test batch it was apparent I would have to make some adaptations. Her original recipe was so over the top buttery and sweet it overwhelmed every other flavor. If you like gooey, buttery brownies, her recipe works well. I was baking for an audience that likes citrus more than sweet, so I adjusted accordingly. It’s a lighter, more tangy recipe.
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 tsp salt
- 1 stick (1/2 cup) butter
- 4 eggs
- 1/4 cup frozen orange juice concentrate (do NOT add water)
- 1/2 tsp vanilla extract
- 1 tbsp grated orange zest
- 1 tbsp grated lemon zest
Orange Cream Cheese Frosting, recipe follows
Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Whisk together flour, granulated sugar, and salt in a bowl. Add butter, eggs, orange juice concentrate, zests and vanilla. Using a handheld electric mixer beat until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven. Allow to cool slightly and pierce entire cake with a fork. See frosting directions.
Orange Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 2 tablespoons softened butter
- 1 cup confectioners’ sugar, more as needed
- 2 tbsp orange zest
- 1 tsp lemon zest
- 2 tablespoons orange juice, more as needed
In a large mixing bowl, whip the butter and cream cheese together with a hand-held electric mixer. Gradually beat in the confectioners’ sugar until it is all combined and smooth. Beat in the orange zest and juice. The spread should be light, whipped and moist, not stiff or firm. Spread 1/2 over brownies while they’re still warm. After cooled completely, spread remainder.