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Grand Marnier Brownies
Author/Submitted by:
Servings: 15
Categories:
Brownies
/
Chocolate
/
Desserts
Ingredients: 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
Directions:
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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