![\"26\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2014\/05\/261.jpg\")
<\/a><\/p>\nOrange Brownies<\/strong><\/p>\n There is a really cool old-fashioned candy store near our house called “Candyland”.<\/p>\n <\/p>\n It’s an awesome candy store and they are open late, which is good and bad…<\/p>\n My favorite thing at the store is the dark chocolate coated orange stick.<\/p>\n I try not to make too many trips to the store, but my loving husband is often so kind and if he is in that area he brings those orange sticks home for me.<\/p>\n There is something about this chocolate and orange combination that appeals so much to me.<\/p>\n So that’s how I got the idea of making my brownies orange flavored this time.<\/p>\n The addition of orange peel and Grand Marnier turn this kids’ favorite snack into an elegant after-dinner dessert for adults.<\/p>\n Orange Brownies (makes 16 brownies)<\/p>\n 2 oranges (skin only) 1. Peel the skin of oranges. Put them in a small pot. Add water to completely cover the peels. Boil and turn the heat down. Cook for about 6~8 minutes until tender. Drain. Cut them into small pieces. You should have about 1\/2 cup. 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Orange Brownies There is a really cool old-fashioned candy store near our house called “Candyland”.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-31747","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31747","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=31747"}],"version-history":[{"count":28,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31747\/revisions"}],"predecessor-version":[{"id":32291,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31747\/revisions\/32291"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=31747"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=31747"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=31747"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1\/2 cup butter
\n1 cup white sugar
\n2 eggs
\n1 teaspoon strong coffee (1\/2 teaspoon coffee granule + 1\/2 teaspoon hot water)
\n1\/3 cup unsweetened cocoa powder
\n1\/2 cup all-purpose flour
\n1\/4 teaspoon salt
\n1\/4 teaspoon baking powder<\/p>\n
\n2. Preheat oven to 350 degrees F.
\n3. In a large saucepan, melt butter. Remove from heat, and stir in sugar, eggs, coffee, and orange peel.
\n4. Beat in cocoa, flour, salt, and baking powder.
\n5. Spread batter into a buttered 8.5×8.5-inch pan.
\n6. Bake for 25 to 30 minutes.<\/p>\n<\/div>\n
\n<\/a> <\/a> <\/a><\/p>\n<\/a><\/p>\n
\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"