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Grand Marnier Brownies

Author/Submitted by:
Servings: 15
Categories: Brownies / Chocolate / Desserts

9  ounces  Swiss dark chocolate, coarsely chopped
6  ounces  Unsweetened chocolate, coarsely chopped
12  tablespoons  Unsalted butter, softened
3/4  cup  Granulated sugar
3/4  cup  Packed dark brown sugar
3  large  Eggs, at room temperature
1/3  cup  Grand Marnier
1  teaspoon  Vanilla extract
1/2  teaspoon  Finely grated orange zest
1/4  cup  All-purpose flour
1/4  teaspoon  Salt
1 1/2  cups  Coarsely broken walnuts
15    Chocolate-dipped walnuts, for garnish (optiona

Position a rack in the center of the oven and preheat to 350 degrees F. Line a 13-by-9-inch baking pan with aluminum foil so that the foil extends 2 inches beyond the two long sides of the pan. Lightly butter the bottom and sides of the foil-lined pan. Melt the chocolates according to the melting instructions in the In a large bowl, using a hand-held electric mixer set at high speed, beat together the butter and sugars until creamy. One at a time, beat in the eggs, beating well after each addition. Beat in the Grand Marnier, vanilla and orange zest until combined. (The mixture may look slightly curdled.) Beat in the cooled chocolate until smooth. On low speed, beat in the flour and salt just until mixed. Using a rubber spatula, stir in the broken nuts. Scrape the batter into the prepared pan and smooth the surface with a rubber spatula. Bake the brownies for 25 to 30 minutes, or until a cake tester or toothpick inserted 2 inches away from the center comes out with a few moist crumbs clinging to it. Do not overbake. Cool the brownies in the pan on a wire rack. Place the brownies in the pan in the freezer and chill for 20 minutes. Using the two long ends of the foil as handles, lift the brownies out of the pan. Gently invert the brownies onto a cutting board or large plate and carefully peel off the foil. Invert again onto a smooth surface and cut into fifteen squares. Top with chocolate-dipped walnuts, if desired. Makes 15 brownies.

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