Orange Cream Brownies

For the brownies:
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 (6-ounce) package semi-sweet chocolate chips
1/2 cup butter, cut in small pieces
1/3 cup sugar
3 tablespoon orange juice
1 teaspoon grated orange zest
1 teaspoon vanilla extract
2 large eggs
1-1/3 cup chopped walnuts

For the Orange Creme:
1/2 cup butter, softened
2 cup powdered sugar
1 teaspoon grated orange zest
1 teaspoon milk
1 teaspoon vanilla extract

For the Chocolate Icing:
1 (6-ounce) package semi-sweet chocolate chips
1 tablespoon butter
1 tablespoon solid vegetable shortening

Pre-heat oven to 325 F. Line a 9″ square baking pan with foil, leaving foil hanging over edges. Butter foil.

Combine flour, baking soda and salt; set aside.

Over very low heat, stir chocolate chips, butter, sugar and orange juice until smooth. Remove from heat and stir in orange zest and vanilla. Beat in eggs, one at a time with a wire whisk. Add the flour and beat until smooth. Stir in nuts. Spread in prepared pan.

Bake 23 to 25 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.

Spread with Orange Creme; refrigerate until firm, about 15 minutes. Spread warm Chocolate Icing over the Orange Creme. Using a knife, mark the chocolate icing layer in 36 1-1/2″ squares. Refrigerate until chocolate icing is firm, about 25 minutes. Lift foil edges to remove from the baking pan. Place on a cutting board; cut into squares.

To make Orange Creme:
Beat butter until creamy. Add sugar, beating until fluffy. Beat in orange zest, milk and vanilla until smooth. Makes 1-1/2 cups.

To make Chocolate Icing:
In a small saucepan combine chocolate morsels, butter and vegetable shortening. Stir over very low heat until melted. Makes about 1 cup.