Ingredients
½ cup unsalted butter, softened, or margarine
4 oz bittersweet chocolate, roughly chopped
1¼ cups all purpose flour
1 tsp baking powder
½ tsp five-spice powder
¼ tsp salt
1 cup granulated white sugar
2 eggs , room temperature
1 tsp vanilla extract
½ cup unsalted butter , softened
1 cup brown sugar, granulated
2 eggs, room temperature
1 tsp vanilla extract
1 tsp orange extract
1½ cups all purpose flour
1½ tsp baking powder
½ tsp salt
½ cup confectioner’s sugar
¼ tsp orange zest, dried
5 tsp orange juice
Preparation
Preheat oven to 350 degrees F.
Spray two 8-inch cake pans with non-stick cooking spray. Set aside.
Place the butter and chocolate in a bowl over simmering water and stir until melted.
Remove from heat and whisk in remaining ingredients until blended.
Spread into one of the cake pans and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool.
Combine the butter and sugar in a large bowl. Beat until light and fluffy.
Add the eggs, vanilla, and orange extract, beating for 1 minute before adding the flour, baking powder, and salt.
After the mixture is blended, spoon it into the prepared cake pan. Tap into the surface to ensure air bubbles are removed.
Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
Allow cooling before cutting each pan into 10 wedges.
Add the confectioner’s sugar, orange zest, and orange juice, one teaspoon at a time to a bowl and whisk together until the mixture’s consistency becomes thin enough for drizzling.
Place one brownie wedge on an individual serving plate and criss-cross it with a blondie wedge.
Drizzle the blondie with the orange glaze and enjoy!
