Grand Marnier Brownies
- 9 ounces Swiss dark chocolate, coarsely chopped
- 6 ounces unsweetened chocolate, coarsely chopped
- 12 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 3 large eggs (at room temperature)
- 1/3 cup Grand Marnier
- 1 teaspoon vanilla extract
- 1/2 teaspoon finely grated orange zest
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups coarsely broken walnuts
- 15 chocolate-dipped walnuts, for garnish (optional)
- Position a rack in the center of the oven and preheat to 350 degrees F. Line
a 13 x 9-inch baking pan with aluminum foil so that the foil extends 2 inches beyond
the two long sides of the pan. Lightly butter the bottom and sides of the foil-lined
- Melt chocolates. Cool the chocolate for 10 to 15 minutes, until tepid.
- In a large bowl, using a hand-held electric mixer set at high speed, beat together
the butter and sugars until creamy.
- One at a time, beat in the eggs, beating well after each addition.
- Beat in the Grand Marnier, vanilla extract and orange zest
until combined. The mixture may look slightly curdled.
- Beat in the cooled chocolate until smooth.
- On low speed, beat in the flour and salt just until mixed.
- Using a rubber spatula, stir in the broken nuts.
- Scrape the batter into the prepared pan and smooth the surface with a rubber
- Bake the brownies for 25 to 30 minutes, or until a cake tester or wooden
pick inserted 2 inches away from the center comes out with a few moist crumbs clinging
to it. Do not over-bake.
- Cool the brownies in the pan on a wire rack.
- Place the brownies in the pan on
a wire rack. Place the brownies in the pan in the freezer and chill for 20 minutes.
- Using the two long ends of the foil as handles, lift the brownies out of the pan.
Gently invert the brownies onto a cutting board or large plate and carefully peel
off the foil. Invert again onto a smooth surface and cut into 15 squares.
- Top with chocolate-dipped walnuts, if desired.