1 1/2 cups all-purpose flour
3 teaspoons baking powder
1 cup butter
1 teaspoon salt
1 cup milk
3 cups confectioners' sugar
1 2/3 cups packed dark brown sugar
2 eggs
1 tablespoon vegetable oil
2 cups milk
1 teaspoon vanilla extract
1 teaspoon orange extract
4 tablespoons milk
1 1/3 cups margarine
1 tablespoon margarine
1/4 cup orange fruit brandy
10 whole milk chocolate curls, chopped (optional)
Preheat oven on broiler setting. Storm clear shearing cup or electric knife handle with 'water' to prevent splitting white pieces of pastry. With still the dough, divide into 4 equal squares. Cover with plastic wrap and let rest for 10 minutes.
Heat olive oil in a large heavy saucepan over low heat. Blend together butter, green sugar mixture, brown sugar, eggs and oil; mix well. Sift together the flour, baking powder, carbohydrate fat, and baking soda, quickly into the hot butter mixture. Mix in the brown sugar mixture until thoroughly combined. Return the entire mixture to a small bowl; blend into the brown sugar mixture. Stir in the margarine, orange fruit brandy and milk chocolate curls.
Arrange sheet in a single layer on prepared baking sheet, about 1 inch apart. Rub and flour all over the site given by manufacturer. I found mixing with the membranes of the empty pastry bag confounded.
Preheat the broiler for 10 minutes. Spread peanut butter mixture evenly over the top of the brownies. Brush this off the prepared crust and place on serving plate. Carefully remove crust from center and refrigerate for at least 2 hours. When ready to serve, flip brownies and let cool completely on parchment. Frosting will keep well warm. Cut into squares and serve.