Double Chocolate Grand Marnier Brownies Recipes

EASY GRAND MARNIER BROWNIES

Steps:

• Preheat oven to required temperature.
• Prepare pan as directed on brownie mix box.
• Make batter according to package directions, substituting Grand Marnier for the water.
• Stir in orange peel.
• Spread in prepared pan and bake.
• Cool, frost,and cut into squares.
• If desired garnish each brownie with a sliver of orange peel.

FUDGY DOUBLE-CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°F. Butter a 9-inch square baking pan and line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
• In a medium bowl, whisk together flour, cocoa, and salt. In a large heatproof bowl set over (but not in) a pot of simmering water, combine 1 1/2 cups chocolate (6 ounces) and butter; heat, stirring, until melted. Remove from heat. Immediately add sugar and whisk 10 seconds.
• Add eggs, one at a time, then vanilla; whisk vigorously until glossy and smooth, 45 to 60 seconds. Using a rubber spatula, stir in flour mixture until just combined, then fold in remaining 1/2 cup chocolate (2 ounces). Transfer batter to prepared pan, smoothing top with spatula.
• Bake until top is shiny and crackly and a tester comes out clean, about 35 minutes. Transfer pan to a wire rack and let cool 20 minutes. Using parchment overhang, lift brownies from pan. Let cool completely on rack before cutting into squares. Store in an airtight container at room temperature up to 2 days.

ULTIMATE DOUBLE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. , Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.

GRAND MARNIER BROWNIE KISSES

Steps:

• For brownies:
• Preheat oven to 325°F. Line 8x8-inch metal baking pan with foil. Melt unsweetened chocolate and unsalted butter in heavy medium saucepan over low heat, stirring until smooth; cool slightly. Whisk sugar, grated orange peel, vanilla extract and salt into chocolate mixture. Whisk in eggs 1 at a time, then continue whisking until mixture is velvety. Add flour and whisk just to blend. Transfer batter to prepared metal baking pan.
• Bake brownies until top is just springy to touch and toothpick inserted into center comes out with moist crumbs attached, about 35 minutes. Cool in pan on rack 10 minutes. If necessary, press down on raised brownie edges to level top. Cool in pan completely.
• For topping:
• Bring cream and orange peel to simmer in heavy small saucepan. Remove from heat. Add chocolate and whisk until smooth. Whisk in Grand Marnier. Refrigerate until thick enough to spread, stirring occasionally, about 45 minutes.
• Spread topping over brownies. Refrigerate until topping is cold, about 1 hour. (Can be prepared 1 week ahead. Cover brownies tightly and keep refrigerated.) Using foil as aid, lift brownies from pan; trim edges. Cut into 25 squares. Let brownies stand at room temperature 30 minutes before serving.

DOUBLE CHOCOLATE GRAND MARNIER BROWNIES

Steps:

• In small bowl, melt unsweetened and semi-sweet chocolate over pan of hot, not boiling, water; set aside.
• In mixing bowl, beat butter until creamy; gradually beat in sugar, about a third at a time. Beat in eggs, one at a time. Stir in chocolate.
• Combine flour, baking powder and salt; stir into batter, blending well. Stir in vanilla; fold in pecans.
• Spread into buttered and floured 8" square cake pan. Bake in 350 degree oven for 25 to 30 minutes or until top is shiny and brownies pull away from sides of pan. Sprinkle with liqueur while the brownies are still warm. Let cool completely.
• Icing: In mixing bowl, over pan of hot water, combine chocolate, butter and cream until chocolate and butter have melted. Remove from heat and stir until smooth. Stir in liqueur. Gradually blend in icing sugar. Beat until cool and thickened to spreading consistency. Spread over brownies.