Prep Time 30m
Cook Time 40m
Ready Time 70m
Yield 6 servings

  • Crisco® Butter Flavor No-Stick Cooking Spray
  • 1 cup sugar
  • 1 1/2 teaspoons grated orange peel
  • 1 1/2 teaspoons grated lemon peel
  • 2 teaspoons finely minced fresh rosemary (do not use dried herb)
  • 1 1/4 cups Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon Kosher salt
  • 1 tablespoon baking soda
  • 1 teaspoon baking powder
  • 4 large eggs
  • 2 tablespoons fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 1/3 cup Crisco® 100% Extra Virgin Olive Oil
  • 2 tablespoons fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 1 cup powdered sugar
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon fleur de sel, or coarse sea salt
Preparation Directions
  • Step 1Heat oven to 350°F. Coat 9-inch square baking pan with no-stick cooking spray.
  • Step 2Blend sugar, orange peel, lemon peel and rosemary in small bowl. Whisk flour, salt, baking soda and baking powder in large bowl; whisk in sugar mixture and make a well in the center. Beat eggs, juices and oil in separate bowl; add to flour mixture and stir until just incorporated. Pour into prepared pan.
  • Step 3Bake 30 minutes or until toothpick inserted in center comes out clean.
  • Step 4For Syrup: HEAT orange juice, lemon juice, powdered sugar and butter in a small saucepan. Cook over medium-high heat until butter is melted and mixture has thickened slightly, about 10 minutes. Remove from heat. Beat with electric mixer on high speed until very smooth. Drizzle syrup over warm cake. Sprinkle with fleur de sel.
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