Easy Grand Marnier Brownies Food

GRAND MARNIER BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square baking pan.
• Over low heat, melt chocolate and butter in a medium saucepan. Stir until smooth. Remove from heat and cool slightly.
• In a large bowl, beat sugars and eggs until light and fluffy (about 2 minutes with electric mixer). Add melted chocolate, 3 tablespoons of the Grand Marnier, vanilla and the orange peel, mixing until well blended. Mix in the flour, salt and chocolate chips (on low speed if using an electric mixer).
• Pour batter into prepared pan. Smooth the top. Bake for 30-35 until sides look done and top feels firm. Inserting a toothpick 2 inches from center should come out clean; however, center will jiggle and look undercooked.
• Remove from oven and brush top with the remaining 1 tablespoon Grand Marnier. Cover pan with foil or plastic and cool completely. Cut into 2 inch squares. Store covered at room temperature or they may be frozen. Defrost covered at room temperature.

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.

GRAND MARNIER CAKE

Steps:

• Gather the ingredients.
• Cream butter with 1 cup of the sugar until light and fluffy.
• Beat in egg yolks.
• Sift together the dry ingredients; add to the first mixture alternately with sour cream, beating until smooth.
• Stir in orange zest and chopped pecans.
• Beat egg whites until stiff; fold into batter.
• Pour batter into a buttered 9-inch tube pan and bake at 350 F for 45 to 50 minutes.
• Combine remaining 1/2 cup sugar with orange juice and Grand Marnier; pour over hot cake.
• Decorate top with pecan halves. Cool on rack before removing from pan.
• Enjoy.

GRAND MARNIER BROWNIES

Steps:

• Preheat oven to 350 degrees F. Grease and flour an 8" square pan. Melt the chocolate and butter in a medium pan over low heat, stirring until smooth. Remove from heat and cool slightly. Beat the brown and granulated sugars and the eggs in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Add the melted chocolate mixture, 3 tablespoons of the Grand Marnier, the vanilla extract and orange peel, mixing until blended. Mix in the flour, salt and chocolate chips on low speed. Pour the mixture into the prepared pan and smooth the top. Bake for 30-35 minutes or until the sides look done and the top feels firm. A cake tester inserted 2" from the center should test clean, but the center will jiggle and look undercooked. Remove from the oven and brush the top with the remaining 1 tablespoon Grand Marnier. Cover the pan with plastic wrap and cool completely. Cut into 2" squares. The brownies may be covered and stored at room temperature for up to several days, or frozen. Defrost them, covered, at room temperature.

GRAND MARNIER BROWNIES (TNT)

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

GRAND MARNIER BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square baking pan.
• Over low heat, melt chocolate and butter in a medium saucepan. Stir until smooth. Remove from heat and cool slightly.
• In a large bowl, beat sugars and eggs until light and fluffy (about 2 minutes with electric mixer). Add melted chocolate, 3 tablespoons of the Grand Marnier, vanilla and the orange peel, mixing until well blended. Mix in the flour, salt and chocolate chips (on low speed if using an electric mixer).
• Pour batter into prepared pan. Smooth the top. Bake for 30-35 until sides look done and top feels firm. Inserting a toothpick 2 inches from center should come out clean; however, center will jiggle and look undercooked.
• Remove from oven and brush top with the remaining 1 tablespoon Grand Marnier. Cover pan with foil or plastic and cool completely. Cut into 2 inch squares. Store covered at room temperature or they may be frozen. Defrost covered at room temperature.