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For the brownies:
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Preheat oven to 350 F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges. Spray the foil with non-stick cooking spray. Set the pan aside.
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In a mixing bowl using an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the orange extract and orange zest.
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In another bowl, whisk together the flour and salt. Add this into the creamed mixture and beat until combined.
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Spread the batter evenly into the prepared pan. Bake at 350 F for 25-30 minutes, or until light golden brown and a toothpick inserted in the center comes out clean.
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Remove from oven and immediately pierce the entire top of the brownies with a fork. A meat fork works great for this.
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For the glaze, combine the confectioners' sugar, orange juice and the reserved orange zest in a small bowl, stirring until smooth. Pour the glaze evenly over the warm brownies. Cool completely before cutting.
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Using the excess foil, lift the brownies from the pan to a cutting board. Peel the foil away from the sides of the bars and cut into squares.
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Adapted from The Lady and Sons Just Desserts.
