Chew This! Monica’s Love Brownies

Monica's Love Brownies

Thank you to all of those who pick up a copy of “The Courier-Times” on the first and third Sunday’s of each month to check out my newest “CHEW THIS!” column features and recipes. Really means a lot to me. I appreciate your support and dedication. My newest column, last Sunday, was a recipe for “Monica’s Love Brownies”!

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, April 1st 2018 edition. By: Blaise Doubman

Spreading Love and Brownies
Blaise Doubman

I am a huge cookbook lover and collect cookbooks the way some people may collect stamps, coins or knickknacks. One of my current favorite cookbooks is “The Best of Better Baking.com” written by: Marcy Goldman. It is filled with delicious, and easy, recipes that I turn to time and time again for foolproof baking. She is one of my culinary inspirations who has written, and self-published, several cookbooks on a variety of topics. When I was shopping around my debut cookbook I remember speaking to Marcy about it and asking for her help. She was more than happy to take me under her wing and share some of her greatest advice as a baker, a cookbook author and a self-publisher. After I spoke to her, I immediately called and emailed the publishers that were looking over my cookbook and pulled out of all possible deals. My goal was clear to me and that was to self-publish my cookbook and expand my brand on my own. If a publisher got wind of my success and offered to publish, great! If not, the time would come, and things would fall into place as they should. Between Marcy and my friend Donna Cronk, I had all the self-publishing guidelines and tips that I needed to make a clear-headed decision. My gut instinct was right and here we are!

In expanding my brand, I decided to try a “Blaise the Baker Mail Order Dessert Delivery” service. Without going into detail, there needs to be more research done! Ha! It was an enjoyable experimentation, but right now food writing and recipe developing keep me busy enough. Plus, there was something lacking in it to me and that was the hand to hand, eye to eye, delivery to the actual customer. I missed seeing someone’s eyes sparkle at the delivery of a fabulous dessert or their big bright smile when they see a dessert delivery coming their way. Take for example my friend and taste tester, Dr. Monica Price Kowaleski. She is one of the most trusted eye care professionals in Greenfield, an optometrist operating a family owned business (Price Eye Care Inc. located at 946 N State Street in Greenfield) and a very dear friend to my family and I. A few months back, during an eye visit, I brought in some brownies that I had developed based off one of Marcy Goldman’s brownie recipes. Monica and her staff flipped over them and that was all I needed to know that the recipe I was tinkering with was perfect. I named this recipe after my friend Monica and would highly recommend you stir up a batch of these! Feel free to leave out the chocolate chips and walnuts for a smoother finish brownie but be sure to make these in advance. These delicious brownies take time and prepping ahead!

Monica’s Love Brownies

These brownies are best made in advance because they need to set up properly and rest awhile before enjoying. At first look you may think these brownies may be too rich but they really are not! They are thick and chewy with a delicious chocolate flavor that the coffee really helps carry through. These also freeze beautifully! Some of my taste testers prefer to eat them directly from the freezer! Regardless, these need to be eaten chilled.

4 sticks (16 oz) unsalted butter
2 cups white granulated sugar
1 ½ cups light brown sugar, packed
1 tablespoon pure vanilla extract
2 teaspoons instant coffee granules
6 large eggs
1 cup, plus 5 tablespoons unsweetened cocoa powder
2 cups white all-purpose flour
¼ teaspoon baking soda, heaping
1 teaspoon salt
2 cups semi-sweet chocolate chips, optional
2 cups chopped nuts, optional

Start by preheating your oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick cooking spray containing flour. Line the bottom of the pan with parchment paper and lightly spray again with the non-stick cooking spray containing flour.

In a microwave safe bowl, microwave the unsalted butter until melted, about 2 minutes. Remove and add in the white granulated sugar, packed light brown sugar, pure vanilla extract and instant coffee granules. Beat well until the mixture is thick and combined.

Beat in the large eggs, one at a time, beating about 50 strokes to incorporate each egg before adding another egg. Once all the eggs are thoroughly beaten in, beat another minute.

Add in the unsweetened cocoa powder, white all-purpose flour, baking soda and salt all at once. Gently, and patiently, fold in until no dry ingredients remain in the batter.

Gently fold in the chocolate chips and or walnuts, if using.

Scoop the batter gently into the prepared pan and spread well and even out the top.

Place in preheated oven for exactly 43 minutes. The top will be set but will not look dry.

Remove from the oven and let cool to room temperature. Once at room temperature, place, uncovered, in the freezer for 2 hours. After gently frozen, flip brownies, or lift out, onto a clean work surface. Peel off the parchment paper and cut brownies into desired sizes.

Serve immediately or wrap in plastic wrap and store in the freezer or refrigerator.

Ask and Answer: I have received several questions about my previous column for “Funfetti Cake Balls” and if you can use different flavors of cake mix for this recipe. The answer? Yes! Use whatever flavor of cake mix you would like, just adjust the outer coating to match the cake ball flavor. Also, lots of questions pertaining to my upcoming second cookbook. To answer your questions, there is currently no release date sat and no preorders being taken. All I can say is that the book is scheduled to be released later this year, 2018. Thank you for the interest.

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Pumpkin Brownies with Maple Frosting

I have been on a brownie kick lately and have been experimenting with different flavor combinations. A few days ago I made my orange brownies and topped them with a new orange cream cheese frosting I had developed and everyone loved them! Awhile back I made some pumpkin brownies that people went wild for too and I decided to revisit those with a maple cream cheese frosting. These are fabulous! Save this recipe for your Fall and Thanksgiving tables but go ahead and whip up a batch now since the brownies are only 2 ingredients!

Pumpkin Brownies with Maple Frosting

For the brownies…
1 box yellow cake mix
1 can (15 oz) pure pumpkin

For the frosting…
8 oz cream cheese, softened
1 stick (4 oz) unsalted butter
1/4 cup pure maple syrup
3 cups confectioner’s sugar

Start by preheating your oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick cooking spray containing flour.

In a large bowl beat together the dry cake mix with the pure pumpkin until both are combined together. Pour this mixture into the prepared pan and spread evenly.

Bake in preheated oven 30 minutes.

Remove and allow to cool before frosting.

To make the frosting combine the cream cheese with the unsalted butter. Beat in the pure maple syrup followed by the confectioners sugar.

Frost brownies evenly. Cut and serve.

Enjoy!

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Chilled Bittersweet Brownies

I am constantly developing, testing and researching recipes. Some of my finished recipes appear on my blog, while some of them appear in my “CHEW THIS!” column for “The Courier-Times”. Other recipes appear on my Facebook page, Instagram page, Snapchat or in my cookbook. I developed this recipe but could not wait for it to appear anywhere – so I am sharing it here and now! If you love more of a fudge brownie opposed to a cake like brownie and if you like your brownies dense and chilled, this recipe is for you!

Chilled Bittersweet Brownies

2 sticks unsalted butter
10 oz bittersweet chocolate chips
4 large eggs
1 cup dark brown sugar
1 cup white granulated sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
1 cup white all-purpose flour

Start by preheating your oven to 350 degrees F. Spray a 13×9-inch baking pan with non-stick cooking spray. Line with parchment paper and spray again.

In a large microwave safe bowl combine the unsalted butter and bittersweet chocolate chips. Microwave on high for 2 minutes. Remove and stir until smooth and glossy. Sit aside to cool.

In another bowl combine the large beaten eggs with the dark brown sugar, white granulated sugar, salt and pure vanilla extract. Once combined, add in the melted butter and chocolate mixture and beat together well.

Finally, fold in the white all-purpose flour until just combined. Pour into the prepared baking pan and smooth and even out the top.

Place in preheated oven for 37 minutes exactly. Remove and allow to cool, in the pan, at room temperature.

Once cooled, wrap tightly and place into the refrigerator for at least 12 hours. When ready to cut, serve and eat, remove brownies from pan using the parchment paper and cut into small pieces.

Leftovers should be kept chilled in an airtight container. Will last 4 days.

Enjoy!

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Grandma Mary’s Chocolate Brownies

My friend, Theresa Pierce, gave me this recipe awhile back and I have made it several times. I am not sure why I have not featured it before now, but here we are. Theresa said she thinks the original recipe came from one of Grandma Mary’s “Delco Plant 3” cookbooks but was not for sure. I am giving credit here to Mary and naming them in her honor regardless.

These are fabulously delicious, different than most brownie recipes and can feed a crowd! The recipe calls for 1 can of “Hershey” syrup, or one pound, which is equal to 1 1/2 cups in a liquid measure. The recipe also says you can include nuts but I have never included them and neither has Grandma Barbra when she has made these. If nuts are your thing, please add them. Also a final note on the frosting. The frosting tends to harden quickly, like candy, so be aware and spread evenly – fast!

These are moist, slightly chewy and have a taste all of their own. They do however remind me slightly of Ina Garten’s “Chocolate Ganache Cupcakes” but in brownie form and without the Ganache. Highly recommend that you try these!

Grandma Mary’s Chocolate Brownies

For the brownies…
1 stick (4 oz) margarine, melted (not butter)
1 cup white granulated sugar
4 large eggs
1 1/2 cups “Hershey” chocolate syrup
1 cup + 1 tablespoon white all-purpose flour
Nuts, if desired

For the frosting…
6 tablespoons butter (not margarine)
6 tablespoons milk
1 1/2 cups white granulated sugar
3/4 cup (6 oz) semi-sweet chocolate chips

Start by preheating your oven to 350 degrees F. Spray a regular sized baking sheet (cookie sheet) with non-stick cooking spray containing flour.

In a large bowl beat together the melted margarine, white granulated sugar and large eggs. Stir in the “Hershey” syrup and white all-purpose flour. Add nuts here if desired.

Pour onto the prepared baking sheet and spread evenly. Place in preheated oven for exactly 22 minutes. Remove and cool.

To make the frosting, combine the butter, milk and white granulated sugar over medium heat. Stirring occasionally, bring to a boil. Stir constantly for 90 seconds.

Remove from heat and stir in the semi-sweet chocolate chips. Continue to stir until the mixture is smooth and glossy. Immediately pour the frosting over the cooled brownies and quickly spread evenly. Allow to sit for a couple of minutes, then cut and serve.

Enjoy!

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Mississippi Mud Brownies

I still sing the song when I spell out Mississippi. Do you? Do you know which song I am talking about? You know, the one that helps you remember how to spell it? No!? Ok. Maybe it is just me then. Anyways, these “Mississippi Mud Brownies” are delicious any way you spell them! Some people add toasted pecans to the tops of the brownies (with the marshmallows) but I prefer to leave them out for a number of reasons. Highly recommend you try these! Homemade brownie, topped with smooth peanut butter, marshmallows and a silky chocolate frosting. Hello, YUM!

Mississippi Mud Brownies

For the brownies…
2 sticks unsalted butter, melted
1 3/4 cups white granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups white all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup smooth peanut butter
2 cups mini marshmallows

For the frosting…
1 stick unsalted butter, melted
5 tablespoons unsweetened cocoa powder
1/3 cup whole milk
2 teaspoons pure vanilla extract
3 cups powdered sugar

Start by preheating your oven to 350 degrees F. Line a 9×13-inch baking pan with aluminum foil and spray with non-stick cooking spray containing flour.

In a large bowl whisk together the melted butter, white granulated sugar, large eggs and pure vanilla extract. The mixture will be bright colored, smooth and glossy.

Next, whisk in the pure vanilla extract.

Whisk in the white all-purpose flour, unsweetened cocoa powder, baking powder and salt.

Pour into the prepared pan and smooth the top. Place in preheated oven for 30 minutes.

After baking, leave oven on and remove brownies. Allow to cool 10 minutes. Spread evenly the smooth peanut butter all over the top of the brownies.

Sprinkle on the marshmallows. Place back into the oven for 5 minutes.

After 5 minutes, remove from the oven and allow to cool before frosting.

To make the frosting whisk together the melted butter, unsweetened cocoa powder, whole milk, pure vanilla extract and powdered sugar until smooth and glossy.

Frost the brownies evenly then refrigerate for one hour before cutting and serving.

Enjoy!

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Knock You Naked Brownies

I found a Facebook video a couple days ago for “Knock You Naked Brownies” and they looked so delicious! I had heard of them before from Ree Drummond, “The Pioneer Woman”, and have had them on my “to try” list for awhile now. I decided that I needed these in my life NOW – so I made them – and oh my! I am so glad that I did! What took me so long to try these? They are fabulous! They are also made with a CAKE mix – not a brownie mix like what you may think – but the finished result tastes just like a brownie and I PROMISE people will never know you started with a boxed mix! Layers of chocolate, caramel, chocolate and more caramel make for a decadent dessert that you will want to make again and again!

Knock You Naked Brownies

1 box Devil’s Food cake mix
1 stick (4 oz) unsalted butter, melted
1 cup evaporated milk
11 oz caramel squares, unwrapped
1/3 cup evaporated milk
12 oz semi-sweet chocolate chips

Start by preheating your oven to 350 degrees F. Line a 9×13-inch baking pan with aluminum foil and spray with non-stick cooking spray containing flour.

In a large bowl combine the cake mix, melted unsalted butter and cup of evaporated milk. The mixture will be thick and this is desirable.

Spread half of this mixture into the prepared pan and bake for 15 minutes.

While the base is baking, make the caramel by combining the prepared caramel squares and 1/3 cup of the evaporated milk in a medium sized saucepan over medium heat. Stir until melted, smooth and glossy.

After the base has baked, remove from the oven and sprinkle with the semi-sweet chocolate chips.

Next, drizzle over the caramel. Take teaspoons full of the remaining cake batter and dollop on top. Do not worry about spreading the batter out because it will spread as it bakes. Plus you want to see a little caramel peaking through, right?

Place back into the oven and bake for 30 minutes.

Remove and allow to cool at room temperature. You can cut these after they have cooled slightly and serve or you can do like what I like to do and wrap with aluminum foil and chill in the refrigerator for several hours before cutting.

Enjoy!

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TAKE IT STEP BY STEP…

Recipe Tasters 

People often ask – “when you recipe test WHO eats all of that!? YOU!?” Well that answer depends. Sometimes yes – me – everything LOL BUT when I feel like sharing – AND when I need other people’s opinions – my local and loyal taste testers – I make up and pass out plates such as the one here. Today’s “recipe tasting” sample plate is chocolate chip cookies that are slim, soft and chewy and chocolate brownies with a thick chocolate fudge frosting. I think the perfect brownie has double the frosting as the thickness of the brownie and who doesn’t love all chocolate chip cookies!? Anyways – this plate is headed to my Grandma Barbra and my Grandpa Jr.

Blaise 

Chew This! Banana Brownies with Caramel Frosting

Happy “Chew This!” Sunday! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at http://thecouriertimes.com Need help with the online signing up!? Write to me and I will be happy to help! blaisethebaker@gmail.com

My newest recipe is a recipe that I am in love with! Banana brownies with caramel frosting! How fabulous does that sound!? I am currently really involved with developing recipes for brownies that are not chocolate. I have made strawberry brownies, lemon brownies, orange brownies, these banana brownies and yesterday I started developing a recipe for pumpkin brownies. In the future I am thinking about blueberry brownies and pineapple brownies. My recipe today is so quick, so easy and beyond flavorful! The caramel frosting that goes on top really transforms these into that “much buzzed about” dessert that your friends and family will be talking about well after the dessert course is served. Highly recommend that you try these!

Also my “Ask and Answer” feature answers the question on how I transform my chocolate chips cookies into something “special” once in awhile – with that sweet and salty touch.

Pick up a copy of “The Courier-Times” TODAY and let me know what you think!


Banana Brownies with Caramel Frosting

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, July 2nd 2017 edition. By: Blaise Doubman 

Banana Brownies Perfect for Summer
Blaise Doubman

In my latest recipe development processes I have been taking the typical chocolate brownie and transforming them into something new and different. How new and different? How does strawberry brownies sound? What about lemon brownies? Both of those can be found inside my cookbook – but what about pineapple brownies or even cherry brownies? Brownies can be fruity and light just as easy as they can be dense and fudgy. People are always a little skeptical but once they take a bite they quickly become fruity brownie believers!

I love banana bread and my love for it is what inspired this recipe. Only several days after I developed it, did I dream up the frosting. Why not pair caramel and bananas? I took my foolproof caramel frosting, made a few tweaks and added it to everyone’s delight, including my own! They were fabulous! These are perfect for making ahead too because the longer they sit the more moist they become. If you choose to, make ahead, wrap in plastic wrap and refrigerate for a few days. Frost the same day you plan to serve.

Banana Brownies with Caramel Frosting

You can frost these, or leave them plain. I think the caramel frosting pairs nicely with the banana flavor. Experiment and have fun with these! Sometimes I will sprinkle a little ground cinnamon in the caramel frosting or even add a can of crushed pineapple for a caramel and tropical flavor. So delicious!

For the brownies…
2 large ripe bananas, peeled and mashed
1 stick (4 oz) unsalted butter, softened
1 cup light brown sugar, lightly packed
1 large egg
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup white all-purpose flour

For the frosting…
4 tablespoons unsalted butter
½ cup light brown sugar, lightly packed
Pinch of salt
2 tablespoons whole milk
2 teaspoons pure vanilla extract
2 ½ cups confectioner’s sugar

Start by preheating your oven to 350 degrees F. Spray an 8×8-inch square baking pan with non-stick cooking spray containing flour.

In a large bowl combine the mashed bananas, softened unsalted butter and light brown sugar. Beat until ingredients are combined and light in color and fluffy in texture.

Beat in the large egg, pure vanilla extract, ground cinnamon and salt.

Finally, gently fold in the white all-purpose flour.

Pour the batter into the prepared baking pan and spread evenly. Place in preheated oven for 32 minutes. Remove and allow to cool completely before frosting.

To make the frosting combine the unsalted butter, light brown sugar and salt in a saucepan over medium heat. Allow this mixture to melt and cook for about 2 minutes.

Add in the whole milk and pure vanilla extract. Cook another 40 seconds and remove from heat. Gently whisk in the confectioner’s sugar.

Evenly pour and spread over cooled brownies.

Cut and serve.

Ask and Answer: I have gotten several messages about how to transform chocolate chip cookies into something a little more special. Here is what I do – I use semi-sweet chocolate chips and milk chocolate chips in the cookies. Before placing them into the oven to bake, sprinkle the tops of each with a little sea salt. People will go crazy over the combination of the two different types of chocolate as well as the salty on top to pair with the sweet.

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Apple Brownies with Cinnamon Sugar 

I have been obsessed with brownies lately – and not the chocolate variety. I am talking about strawberry brownies, lemon brownies, banana brownies, pineapple brownies and even blueberry brownies. My latest development though!? Apple brownies! Think of the taste of your favorite apple cobbler in brownie form. These are moist, delicious, simple and perfect for any time of year! Stay tuned for other “brownie” recipes that will be on their way to you sooner than you think! Try these – enjoy – and let me know what you think! Fabulous! 

Apple Brownies with Cinnamon Sugar

1 stick (4 oz) unsalted butter, soft
1/2 cup white granulated sugar
1/2 cup light brown sugar, lightly packed
1 large egg
2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 Granny Smith apple
1 Red Delicious apple
1 cup plus 2 tablespoons white all-purpose flour

Start by preheating your oven to 350 degrees F. Spray a 8×8-inch square baking pan with non-stick cooking spray containing flour. Line with parchment paper, leaving excess hang over – creating handles – alongside two sides of the pan – then spray again lightly with non-stick cooking spray containing flour.

In a large bowl beat together the soft unsalted butter, white granulated sugar and light brown sugar until light in color and fluffy in texture. 

Beat in the large egg. 

Add in the ground cinnamon, pure vanilla extract, salt, baking soda and baking powder and mix until combined. 

Peel and core the apples. Cut into small pieces and add to the batter. Stir together. 

Gently fold in the white all-purpose flour. 

Pour into the prepared pan and smooth out the top. Place in preheated oven for 45 minutes. 

Remove and allow to cool. 

Store and eat straight from the refrigerator if you want your brownie to have a more “traditional” brownie texture. 

Enjoy! 

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Chew This! Fresh Orange Brownies 

Happy “Chew This!” Sunday – and Happy Easter! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at http://thecouriertimes.com Need help with the online signing up!? Write to me and I will be happy to help! blaisethebaker@gmail.com

I love brownies and I love anything citrus, so I figured, why not combine the best of both worlds? These have nothing artificial and are packed with real orange flavor. The secret is to use fresh orange juice and fresh orange zest. People go crazy for these!

Also in this column is my “Ask and Answer” feature in which I talk about my “Bake Sale” experience as well as some of my most popular “Bake Sale Tips”. I love sharing this with you!


Fresh Orange Brownies

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, April 16th 2017 edition. By: Blaise Doubman 

Fresh and Flavorful Orange Brownies
Blaise Doubman

I love citrus desserts almost as much as I love chocolate desserts! Key lime pie, lemon meringue pie, lemon bars, pineapple cake, orange scones, ricotta orange cheesecake, lemon cheesecake, lemon curd with berries and lemon-lime tart are some of my go-to desserts when the season is hot and the flavors are citrusy and bright. When I was developing recipes for my cookbook some of the first recipes I developed were those of citrus. Lemon curd muddy buddy mix, lightning fast lemon pie and pineapple icebox pie were some of my favorites that were developed along the way and still some of my most popular recipes. Venturing on to creating and testing more recipes I envisioned some type of citrus brownie. A brownie that was your typical texture, chewy and dense, but had fresh and bright colors and nothing artificial.

Browsing through some of my citrus cookbooks I noticed there really was not anything in the field of brownies and citrus. I did find a couple of recipes from a famous food personality for citrusy type brownies but her recipes called for artificial flavoring and I wanted mine to be fresh, bright and flavorful. I can taste when something is artificial and that is not what I was looking for. A friend sent me a recipe that she had used, and same thing – artificial. I set out with your typical blondie brownie recipe, cut out the brown sugar, added an extra egg for chewiness and cut out the vanilla extract. Instead I added freshly squeezed orange juice and freshly grated orange zest. I also created a glaze to pour over the warm brownies and guess what? The brownies were fabulous! Bright, flavorful, full of citrus and perfect!

Fresh Orange Brownies

It is important to remember to zest the oranges before cutting and squeezing them for their juice. The best way to get maximum juice from the oranges is to gently roll the oranges on your counter a few times before cutting and squeezing. Also remember that when you zest any citrus, only take off the thin layer of color on the fruit, being sure not to get any of the white skin that is underneath – that part is very bitter. Wash all citrus before using.

For the brownies…
2 sticks (8 oz) unsalted butter, soft
2 cups white granulated sugar
4 large eggs
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly grated orange zest
1 ½ teaspoons salt
1 ½ cups white all-purpose flour

For the glaze…
1 ½ cups confectioners’ sugar
3 tablespoons freshly squeezed orange juice
1 tablespoon freshly grated orange zest

Start by preheating your oven to 350 degrees F.

Spray a 9×13-inch baking pan with non-stick cooking spray containing flour.

In a large bowl cream together the soft unsalted butter and white granulated sugar. The mixture should be light in color and fluffy in texture.

Next, add in the large eggs, one at a time, beating well after each addition.

Beat in the freshly squeezed orange juice, freshly grated orange zest and salt.

Gently fold in the white all-purpose flour, until no white streaks remain in the batter.

Pour the batter into the prepared pan and spread evenly. Smooth out the top.

Bake in preheated oven for 40 minutes.

Once baked, remove from the oven and allow to cool slightly while you prepare the glaze.

To make the glaze simply whisk together the confectioners’ sugar, freshly squeezed orange juice and freshly grated orange zest in a medium sized bowl. Whisk until smooth and pourable.

Pour the glaze over the warm brownies and spread evenly. Allow to cool at room temperature before cutting, serving and enjoying.

Ask and Answer: A couple of weekends ago I took part in a local bake sale and I received a few questions about some of the specifics and details. I thought I would answer some of those questions here. To start with it is important when baking for a bake sale to remember people who may have a peanut, gluten, wheat, etc. allergy. If something contains peanuts I always label it as such. Meet with your bake sale coordinator to see what other special instructions may need to be followed. I also make sure to take everything in foil disposable containers. That way the person can throw away once finished and not feel like they need to return any nice containers, etc. Plastic wrap is your friend when covering baked goods. Aluminum foil hides what is underneath and does not make for a good presentation. Wrap your baked goods loosely with no air pockets around the edges. Also remember to bake things that can be made in advance without the possibility of anything turning stale or spoiling.

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