- 1 1/2 cups all-purpose flour, divided
- 2/3 cup powdered sugar, plus additional for dusting
- 1/4 cup unsweetened cocoa powder
- 3/4 teaspoon salt, divided
- 12 tablespoons butter, at room temperature
- 2/3 cup fresh orange juice
- 1 tablespoon orange zest
- 5 eggs, beaten
- 3/4 cup granulated sugar
Preheat oven to 350° F. Lightly butter a 9- by 13-inch pan.
Combine 1 1/4 cups flour, powdered sugar, cocoa powder and 1/2 teaspoon salt in a food processor. Coarsely chop butter and drop pieces on top of dry ingredients. Pulse until butter has been evenly blended into flour mixture and looks like coarse crumbs.
Pour mixture into the prepared pan and press firmly with your fingers across the entire bottom of the pan and about ½-inch up the sides. Bake until fragrant, about 20 minutes.
While crust bakes, prepare filling. Whisk together orange juice, zest and eggs in a mixing bowl. Whisk in granulated sugar, 1/4 cup flour and 1/8 teaspoon salt.
Once crust has finished baking, reduce oven temperature to 325° F. Pour filling into crust while still hot. Bake until filling is fairly set all the way through, about 30 minutes. Cool in the pan for at least 1 hour, then cut into bars. Served chilled or at room temperature. Just before serving, sift powdered sugar on top for garnish. Will keep refrigerated for up to 1 week.