• Preheat your oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving enough overhang on the sides to use as handles later. Lightly coat the parchment with non-stick cooking spray.

Brownies:

• In a large bowl, whisk together the canola oil and eggs until combined. Add the orange cake mix and stir with a sturdy spatula or wooden spoon. The batter will be very thick. That's exactly what you want.

  Press the batter evenly into the prepared pan using your hand. The batter won't stick to your hand, making it surprisingly easy to smooth into the corners and get an even layer.

  Bake for 20 minutes, or until the brownies are set. Place the pan on a wire rack and allow the brownies to cool completely before frosting.

Frosting:

• Beat the softened cream cheese until smooth and creamy. Add the orange zest, vanilla extract, and salt. Beat until well combined. Reduce the mixer speed to LOW and gradually add the powdered sugar. Once the sugar is incorporated, increase the speed and beat until the frosting is light and fluffy. Spread the frosting evenly over the completely cooled brownies.
• For the neatest, bakery-style cuts, refrigerate the frosted brownies for 30 minutes before slicing. Use the parchment paper overhang to lift the brownies from the pan, then cut into squares and serve. Enjoy!