Grand Marnier Brownies Recipe

The enticing citrus flavor of orange liqueur permeates delicious Grand Marnier Brownies made with two kinds of chocolate. Surprisingly, it doesn’t have a strong alcoholic flavor, but the orange really shines with the chocolate. Try this upscale dessert that is fast and easy to make.

Brownies:
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 squares (2 ounces) unsweetened chocolate (see Notes)
2 squares (2 ounces) semisweet chocolate
1/2 cup (1 stick or 8 Tablespoons) butter
2 large eggs
1 cup white granulated sugar
1 teaspoon vanilla
1 Tablespoon fine-grated orange peel (use a microplane)
1/4 cup chopped pecans
2 Tablespoons Grand Marnier® (may substitute Cointreau® liqueur or fresh orange juice)

Frosting:
2 squares (2 ounces) semisweet chocolate
1-1/2 Tablespoons butter
2 Tablespoons cream
1 Tablespoon Grand Marnier®
1 cup confectioners’ powdered sugar

Make the Brownies:
Preheat oven to 350 F. Line an 8- x 8-inch baking pan with nonstick foil.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Melt unsweetened chocolate, semisweet chocolate, and butter in the top of a double-boiler, stirring until smooth. Remove from heat. Whisk in sugar and let rest for 2 minutes. Then whisk in eggs, vanilla, and grated orange peel.

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Add flour mixture to the chocolate mixture, stirring by hand. Do not over-mix. Fold in chopped pecans and chocolate chips. Spoon into prepared pan and smooth to an even thickness.
Bake for 25 minutes. Brush Grand Marnier® evenly over the top of the warm brownies as soon as they come out of the oven. Let cool completely to room temperature before frosting.

Make the Frosting:
Melt chocolates and butter in the top of a double-boiler, stirring until smooth. Remove from heat. Stir in cream and Grand Marnier®, then beat in confectioners’ sugar by hand. (Adjust the thickness of the frosting by adding a few drops of cream or teaspoons of powdered sugar at a time, if necessary.) Spread evenly over cooled brownies. Chill for 30 minutes to set frosting or let rest in a cool place overnight.

Yield: 16 brownies

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Notes:
• For the brownie batter, you may substitute a total of 4 squares (4 ounces) of semi-sweet chocolate instead of 2 unsweetened and 2 half semi-sweet. If you do, reduce the sugar to 1/2 cup.