Grand Marnier Brownies Food

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.

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.

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.

GRAND MARNIER BROWNIES

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.

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.

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 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 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 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.