BROWNIE:

1 (21.5 oz.) fudge brownie mix
1/2 c. oil
1/4 c. water
1/4 c. orange-flavored liqueur or orange juice
2 eggs
1 tsp. grated orange peel
4 oz. sweet-dark chocolate, coarsely chopped

FILLING:

1 c. sweetened condensed milk (not evaporated)
6 oz. sweet dark chocolate, chopped
2 egg yolks, slightly beaten
2 tbsp. orange-flavored liqueur or orange juice
3/4 c. nuts, finely chopped

TOPPING:

1 1/2 c. whipping cream
3/4 c. powdered sugar
1/3 c. unsweetened cocoa
2 tbsp. orange-flavored liqueur or orange juice
1 tsp. grated orange peel
1/8 tsp. salt
Garnish with orange slices

Heat oven to 350 degrees. Grease bottom of 9 or 10 inch Springform pan. In large bowl, combine all brownie ingredients except 4 ounces chocolate; beat 50 strokes by hand. Stir in chocolate. Spread in greased pan. Bake at 350 degrees 35 to 45 minutes or until center is set. Cool completely. In medium saucepan, combine condensed milk and 6 ounces chocolate. Cook over low heat, stirring constantly, until chocolate is melted. Remove from heat. Stir 2 tablespoons hot mixture into yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat 3 minutes, stirring constantly. Remove from heat. Stir in 2 tablespoons liqueur and nuts. Refrigerate until just cool, about 25 minutes. spread filling mixture over top of cooled brownies. Refrigerate 1 hour or until filling is set. Run knife around sides of pan to loose; remove sides of pan. To serve, place brownie on serving plate. In large bowl, beat all topping ingredients until stiff peaks form. Pipe topping over; garnish with oranges. Refrigerate. Makes 16 servings.