Naranja Brownie with Cajeta Recipe

Best with Sunkist® Oranges

Prep Time - 20 Minutes

Serves:

To begin the brownies: In a small bowl soak the raisins in orange juice for 20 minutes. Strain the raisins, and reserve the juice . Pre heat the oven to 350 degrees. Using a non fat vegetable spay, grease a 9 x 9 inch pan. Line the bottom with a square of parchment.
To make the batter: In a small bowl, mix the melted chocolate and butter unitl smooth. Sift together the flour, baking powder, cinnamon, and salt. In a large bowl , wihisk the sugar and eggs together just to blend. Whisk in to this the chocolate mixture, then the flour mixture just to blend. Fold in the pumpkin seeds, raisins, and orange zest, being carfull not to over mix.
To bake: Spread the batter evenly into the pan. Bake for about 18 minutes, unitl just set. Let cool before cutting.
To make the Cajeta: Combine water and sugar in a large heavy bottomed pan, bring to a boil over high heat. Cook until syrup turns a light amber color. Add the goats milk and reserved orange juice to the caramel. Mixing carfully, bring back to a boil, then lower to a simmer. Add the baking soda, while continuinag to mix accationally cook until thickened and reduced to 1½ cups. Strain and let cool. Serve at room temperature with brownies.