GRAND MARNIER BROWNIES

GRAND MARNIER BROWNIES image

Number Of Ingredients 19

Brownies:
1 cup unsalted butter
1 cup white sugar
1 cup brown sugar
1 cup unsweetened cocoa (Hershey's is fine)
1 Tb. Grand Marnier or other orange liqueur
3 large eggs
1 cup sifted cake and pastry flour
1-1/2 tsp baking powder
2 Tb. grated orange zest
Pinch of salt
1 cup candied orange peel in syrup, drained and diced (it helps to sprinkle some of the flour from the recipe onto the cutting board before chopping, so the peel doesn't all stick together).
Icing:
Grand Marnier Icing
1 cup soft unsalted butter
1 cup icing sugar
1 cup unsweetened cocoa powder
2 Tb. (approx) Grand Marnier or orange juice
2 Tb. grated orange zest

Steps:

Brownies: Preheat oven to 350F. Generously butter a 9 X 13 pan and line with parchment paper, with enough at ends or sides so that you can lift out the brownies when they are baked. Melt butter. Add sugars and cocoa and stir until sugars start to dissolve. Cool to body temperature. Beat in eggs, one at a time, then Grand Marnier. Toss candied orange peel in flour and baking powder, add to chocolate mixture and mix just until blended. Bake at 350 for 20-23 minutes -- sides will be set and centre will be soft but not liquid. Let cool completely in pan, then remove from pan before icing. Garnish with strips of candied orange peel, or finely diced peel. Icing: Place butter, sugar and cocoa in food processor fitted with steel blade. Pulse until blended. Add Grand Marnier or juice, blend again. Stir in orange zest.