EASY GRAND MARNIER BROWNIES
Can one ever get too much chocolate? A lovely recipe from the Houston Chronicle. Baking time is approximate.
Provided by Molly53
Categories Bar Cookie
Time 30m
Yield 20 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 98.8, Fat 3.4, SaturatedFat 0.6, Sodium 68.8, Carbohydrate 17.5, Protein 0.9
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
Make and share this Double Chocolate Grand Marnier Brownies recipe from Food.com.
Provided by Brenda_69
Categories Bar Cookie
Time 55m
Yield 12-15 brownies, 12-15 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 334.1, Fat 21.7, SaturatedFat 11.5, Cholesterol 62.3, Sodium 148, Carbohydrate 37, Fiber 3, Sugar 26.9, Protein 4.2
GRAND MARNIER BROWNIES (TNT)
I can't tell you how many time I've made this recipe. This sophisticated adult brownie has just enough Grand Marnier added to remind us that orange is wonder with chocolate. I sometimes add a bit more to the top. From Marlene Sorosky
Provided by Lynnda Cloutier
Categories Chocolate
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350. Grease and flour an 8 inch square pan. Melt chocolate and butter in medium pan over low heat, stirring until smooth. Remove from heat and cool slightly. Beat the brown and white sugars and the eggs in large bowl with mixer until light and fluffy, about 2 minutes. Add chocolate, 3 T. of the Grand Marnier, the vanilla and orange peel, mixing until blended. Mix in flour, salt and chocolate chips on low speed. Pour mixture into prepared pan and smooth the top. Bake 30 to 35 minutes or until sides look done and top feels firm. A cake tester inserted 2 inches from center should test clean, but the center will jiggle and look undercooked. Remove from oven and brush the top with remaining 1 T. Grand Marnier. Cover pan with plastic wrap and cool completely. Cut into 2 inch squares. The brownies may be stored, covered, at room temperature for several days, or they may be frozen. Defrost, covered, at room temperature. This sophisticated brownie has just enough Grand Marnier added to remind us that orange is wonderful with chocolate. Makes 16
- 2. Note: I've made these for large parties, and I found that I didn't make enough, as they went in a hurry. Should have made a triple batch. lc
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