3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
6 ounces semisweet chocolate chips
1/2 cup (1 stick) butter, cut into pieces
1/3 cup granulated sugar
3 tablespoons orange juice
1 teaspoon grated orange peel
1 teaspoon vanilla extract
2 eggs
1 1/2 cups chopped walnuts

Orange Cream
1/2 cup (1 stick) butter, softened
2 cups confectioners' sugar
1 teaspoon grated orange peel
1 teaspoon milk
1 teaspoon vanilla extract
Orange paste food coloring (if desired)

Chocolate Icing
6 ounces semisweet chocolate chips
1 tablespoon butter
1 tablespoon vegetable shortening

Preheat oven to 325 degrees F. With foil, line the bottom and sides of a 9-inch square baking pan, allowing foil to overhang slightly. Butter foil; set aside.

On a square of wax paper, combine flour, baking powder and salt.

In a small saucepan, combine chocolate chips, butter, sugar and orange juice; cook and stir over very low heat until chocolate and butter are melted. Remove from heat. Stir in orange peel and vanilla extract. Using wire whisk, beat in eggs one at a time. Add reserved flour mixture, beating until smooth; stir in nuts, spread in prepared pan. Bake until a wooden pick inserted in the center comes out clean, 23 to 25 minutes. Cool completely on a wire rack.

Spread cooled brownie with Orange Cream. Ice with Chocolate Icing. Using a knife, mark Chocolate Icing in 36 (1 1/2-inch) squares. Refrigerate until icing is firm (about 25 minutes) or place in freezer for 5 minutes. Lift foil edges to remove from pan. Cut into squares. Refrigerate up to 4 days or wrap and freeze up to 1 month.

Orange Cream: In electric mixer, beat butter until creamy. Gradually add sugar, beating until fluffy. Beat in orange peel, milk and vanilla extract.

Makes 1 1/2 cups.

Chocolate Icing: In small saucepan combine chocolate chips, butter and vegetable shortening. Stir over low heat until melted.

Makes 1 cup.