Kristina's recipe for "Sassy Orange Brownies"

SASSY ORANGE BROWNIES with TANGY ORANGE BALSAMIC FROSTING

Nonstick cooking spray or butter

1/2 cup (1 stick) butter

1/2 cup cocoa powder (Extra Brut, 100 Percent Cacao)

1/2 cup brown sugar

1/2 cup granulated sugar

1 egg

1/4 cup pumpkin

1 teaspoon pure vanilla extract

1/2 cup flour

1/4 cup chocolate chips

1/4 cup white chocolate chips

Zest of 1 orange

Preheat oven to 325 degrees. Spray or butter square 8-by-8-inch glass pan.

In a large heat-proof bowl over double boiler, or simmering pan of water, melt butter and cocoa powder until smooth. Add brown and granulated sugar and stir together. Remove from heat. In a small separate bowl, combine egg and pumpkin. Temper pumpkin mixture by stirring in a little of the warm chocolate mixture. Then combine it with the rest of the chocolate mixture. Add vanilla extract. Stir in flour until combined. Mix in chocolate chips, white chocolate chips and orange zest.

Pour mixture into prepared pan, smoothing out batter. Place in oven 20-25 minutes or until toothpick comes out clean. Cool completely before frosting.

Tangy Orange Balsamic Frosting:

1/2 cup balsamic vinegar

Peel from 1/2 orange, in large strips

1/4 cup brown sugar

1/4 cup cream cheese

2 tablespoons melted butter

Orange zest from 1/2 orange

1 teaspoon vanilla extract

2 cups powdered sugar

1/2 teaspoon plus 2 teaspoons cocoa powder

Simmer balsamic vinegar, orange peel and brown sugar in small pan, until it reduces in volume and forms a syrup. Take 1 1/2 teaspoons of this balsamic reduction for the frosting; store remainder for future use.

In a large bowl, whisk together cream cheese, butter, and orange zest from half an orange. Add juice and vanilla. Stir in 1/2 cup at a time of the powdered sugar, until mixture is smooth.

Divide frosting evenly in two bowls. In one bowl, add 2 teaspoons cocoa powder and stir until combined. In second bowl, add yellow and red food coloring to turn frosting orange. Frost brownies in 1-inch horizontal stripes, alternating between the 2 frostings. Run a blunt knife through layers of frosting several times to make decorative peaks. Cut into 9 large brownies or 12 smaller brownies.

— Kristina Fox of Salt Lake City, Big Brownie Bake-off