Confession: I hate fruit more than Anthony Kiedis’ 1970′s creeper mustache. And dear people, that’s more than you can even imagine. You will never see me in a billion years eating a piece of fruit. Apples? No thank you, I prefer caramel apples minus the apple. Kiwi? Heck no, that stuff has gnarly fur. Strawberries? Not unless they’re chocolate covered strawberries from Godiva. But wait, I’ll just eat the chocolate and give the strawberry to the birds. Raspberries? If you put some raspberry jam inside of a deep fried donut, then I’ll all for it. Especially if it’s covered in powdered sugar. Pineapple? Um how about pineapple frozen yogurt with extra rainbow sprinkles and hot fudge. Oranges? Help me. Least favorite fruit ever. It’s this texture thing.
But there is one exception to my no fruit rule. I am all for fruit (well kind of…kiwi is still the spawn of the devil) if I throw the fruit into a dessert. Lemon cupcakes, glazed orange rolls, apple pie (it needs crumbs on top)…yes please! Well yes with hesitation. I’d much rather have a massive slice of chocolate cake covered in chocolate buttercream. And no raspberry decorations on top!
First sift together 3/4 cup all purpose flour, 1/2 cup unsweetened cocoa powder and 1/4 teaspoon kosher salt into a bowl. Use your super amazing imagination and pretend there’s a bowl of sifted ingredients. See it? Ok cool.
In a bowl of a stand mixer with the paddle attachment, mix together 3/4 cup packed light brown sugar, 3/4 cup sugar and 1/2 cup melted unsalted butter on medium speed for 3 minutes. Is there anything better than sugar and butter? Yes, chocolate cake without raspberries on top.
Zest an orange. Ok confession part 2: I get nauseous zesting oranges. I hate the smell but love the way it tastes in desserts. So weird I know.
Throw 1 Tablespoon into the bowl. Mix!!!
Add in 1 Tablespoon of vanilla extract and totally ignore the orange zest on the Tablespoon. Mix mix!
Add in 2 large eggs, one at a time. Mix them in!
And slowly add in the sifted ingredients on low speed and mix until just combined. Then take a red spatula (ok whatever color) and gently fold the ingredients together.
Throw in 1/2 cup of semi sweet chocolate chips because chocolate chips make everything better. (except alien fur kiwi) And fold them in. Mmmm I love brownie batter with chocolate chips. It’s like love in a bowl.
Spread the brownie batter into a lightly greased 8 by 8 inch baking pan. Then eat the brownie batter off the mixing spoon.
And why does the brownie batter look darker now? It’s some kind of super cosmic mystery. Bake the brownies at 350 degrees for 30 minutes. Do not overbake. These brownies are fudgy. If you overbake them, I’m throwing a giant mango at your head.
Ok let’s pretend 30 minute have gone by. Cool the brownies on a cooling rack. Don’t frost them until they’ve cooled completely.
Sift 1 1/2 cups of powdered sugar and set it aside. Let’s use our imagination again, there’s a photo of a bowl with sifted powdered sugar.
In a bowl of a stand mixer, mix together 1/4 cup softened unsalted butter and 4 ounces of softened cream cheese on medium low speed for 3 minutes. Then add in 1 teaspoon of freshly squeezed orange juice and mix on medium low speed.
Add in 1/2 teaspoon of vanilla extract and mix.
Add in 1/2 teaspoon of orange zest. Mix mix! Then slowly add in the powdered sugar and mix on medium low speed until smooth, about 3 minutes. Mmmm orange cream cheese frosting, I love you.
Once the brownies have cooled completely, spread the orange cream cheese frosting on top of the brownies. (I put the frosting in the refrigerator in an airtight container for about 10 minutes to firm up the frosting before spreading it on the brownies) Cut into pieces and enjoy! And because I’m totally sprinkle obsessed, I had to put orange sprinkles on my brownies.
Chocolate Orange Brownies
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon kosher salt
3/4 cup packed light brown sugar
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted
1 Tablespoon orange zest
1 Tablespoon vanilla extract
2 large eggs, at room temperature
1/2 cup semi sweet chocolate chips
Orange Cream Cheese Frosting
1 1/2 cups powdered sugar
1/4 cup unsalted butter, softened
4 ounces cream cheese, softened
1 teaspoon freshly squeezed orange juice
1/2 teaspoon vanilla extract
1/2 teaspoon orange zest
Sift the flour, unsweetened cocoa powder and kosher salt. Set aside.
In a bowl of a stand mixer with the paddle attachment, mix together the brown sugar, sugar and melted unsalted butter on medium speed for about 3 minutes.
Add in the orange zest and mix. Then add in the vanilla extract and mix.
Add in the eggs, one at a time. Mix until the eggs are completely incorporated.
Slowly add in the dry ingredients and mix until almost combined. Take a spatula and fold the ingredients together.
Add in the chocolate chips and fold them in.
Spread the batter into a lightly greased 8 by 8 inch baking pan. Bake for 30 minutes at 350 degrees F.
Cool the brownies in the pan on a cooling rack. Do not frost them until the brownies have completely cooled.
To make the orange cream cheese frosting:
Sift the powdered sugar and set it aside.
In a bowl of a stand mixer with the paddle attachment, mix together the butter and cream cheese for 3 minutes on medium low speed.
Add in the orange juice and vanilla extract. Mix.
Add in the orange zest and mix again.
Slowly add in the powdered sugar, 1/2 cup at a time on low speed. Once the powdered sugar is all added, increase the speed to medium low and mix for about 2-3 minutes until the frosting is smooth.
If the frosting is too thin, place it in an airtight container in the refrigerator for about 10 minutes until somewhat firm. (I always do this before frosting the brownies and recommend it)
Frost the cooled brownies with orange cream cheese frosting.
If you’re feeling super festive, decorate the brownies with orange sprinkles.
Cut into squares and enjoy!