Brownies brings a favorite liqueur to dessert. Nothing short of yummy!

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.

Grand Marnier Brownies Recipe

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.

Grand Marnier Brownies Recipe Photo ©2020 Peggy Filippone

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