Orange Scented Brownies


Whether you’re whipping up dinner for a crowd or dessert for someone special, preparing and enjoying meals is at the core of the holidays. And while traditional recipes vary from family to family, one thing remains true — flavor reigns. Add these brownies made with Plugra European Style Butter to your dinner table this holiday season.

Orange Scented Brownies
For the brownies:
1 cup Orange Butter (recipe below)
8 ounces semi-sweet chocolate chips
3 ounces unsweetened baking chocolate, finely chopped
3 eggs, lightly beaten
1 tablespoon vanilla extract
1 cup plus 2 tablespoons sugar
½ cup plus 2 tablespoons flour
1 ½ teaspoons baking powder
½ teaspoon salt

For the ganache frosting:
9 ounces semi-sweet chocolate chips or finely chopped baking chocolate
1 cup heavy cream
2 tablespoons unsalted Plugra European Style Butter

For the brownies:
Heat oven to 350 F.
Butter, or cover with parchment paper, a 9 x 13-inch baking dish.
Melt together the butter and chocolate together in a medium-bowl over simmering water. You can also do this in the microwave, stirring every 30 seconds. Let cool slightly.
In a large bowl, combine the eggs, vanilla and sugar. Stir together with a wooden spoon until well mixed. Add in the chocolate. Let cool.
Sprinkle in the flour, baking powder and salt. Stir until just combined.
Pour into prepared dish and bake 35 minutes, or until a toothpick inserted comes out clean.
Cool completely before frosting

For the ganache frosting:
Melt together the butter, cream and chocolate together in a medium-bowl over simmering water.
Pour over the cooled brownies. Place in the fridge until set.
Once cut, brownies can be kept in the fridge or at room temperature. 

Orange Butter
8 ounces Plugra European Style Butter, unsalted
1 tablespoon orange zest
¾ teaspoon vanilla extract
1 tablespoon sugar

Combine softened butter in a medium-sized bowl with zest, vanilla and sugar. Beat until fluffy. Scoop butter onto one end of a rectangular piece of parchment paper, leaving room on the sides. Fold the end with the butter over, tucking tightly to form a log. Roll until you’ve reached the end of the parchment. Twist the ends and secure with string or bread ties. Refrigerate for at least 12 hours.