Best 3 Grand Marnier Brownies Recipes

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 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.