PAULA DEEN’S ORANGE BROWNIES
Ek het hierdie een probeer! Ek het die suiker halveer en hy smaak heerlik.
Ek sal niks verander nie. Ek sal volgende keer weer net een koppie suiker gebruik. Dit proe heerlik, die glasuur-sousie gee hom daai lekker soet, byna taai, smaak. Dit is verskriklik maklik om te maak, ek het sommer in die air-fryer gesit, 180°C vir 30 minute, net soos die resep sê. Sal hom volgende keer op 25 minute toets. Maar ja, die sitrussmaak het goed afgegaan by almal. Beslis iets wat ek weer sal maak.
Servings 24 servings
- Brownies:
- 1½ cups all purpose flour
- 2 cups granulated white sugar (ek het 1 koppie suiker gebruik)
- 1 teaspoon salt
- 1 cup (2 sticks) butter, at room temperature
- 4 large eggs
- 2 teaspoons pure orange extract (or orange oil)
- 1 teaspoon grated orange zest
- Glaze:
- 1 cup powdered sugar, measure, then sift
- 2 tablespoons freshly squeezed orange juice
- 1 teaspoon finely grated orange zest
Preheat oven to 180°C. Spray a 13 x 9-inch (33 x 23 cm) pan with nonstick spray.
Prepare the brownies:
In a mixing bowl, whisk together the flour, sugar and salt. Add the butter, eggs, orange extract and orange zest and beat with hand mixer until well-blended. Pour the batter into the prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven and pierce the top of entire cake with a skewer or a fork.
Prepare the glaze:
Combine all the glaze ingredients in a bowl, stirring until smooth. Add more juice, if needed to create a pouring consistency. Pour the glaze over the cake. Cool the cake and cut into 24 squares.
Notes:
Do you have to use the orange extract? Yep… if you want the super-orangey flavor that is supposed to come out in these brownies to really show up, you’ll need the orange extract. You can pick up a good orange extract that doesn’t have that *artificial* flavor.
Paula Deen’s recipe posted by Stien Rust
Photo and recipe tested by Yolande Nel
