Ingredients: |
Ingredients: Brownie Base:
1 sq. (1 oz.) unsweetened chocolate
6 sq. (1 oz.) semisweet chocolate
7 Tbsp. vegetable shortening
2/3 c. sifted all-purpose flour
1/4 ts. baking soda
1/4 ts. salt
2 eggs
2/3 c. sugar
2 Tbsps. Grand Marnier
1 ts. vanilla
1 Tbsp. grated orange rind
4 oz. chopped blanched almonds
Orange Butter Cream:
6 Tbsps. butter, softened
2 ts. frozen oj, thawed
1 c. sifted confectioners' sugar
1-1/2 tsp. grated orange rind
1 tsp. orange juice.
Chocolate glaze:
1/3 c. semisweet chocolate pieces
1 Tbsp. butter.
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Directions: |
Directions:Preheat oven to slow (325º). Line 9x9x2 in. baking pan with aluminum foil. Lightly grease foil.
Prepare Brownie Base: melt unsweetened and semisweet chocolates and shortening in heavy saucepan over very low heat or in top of double boiler over simmering water (or microwave). Remove from heat; blend thoroughly. Reserve.
Combine flour, baking soda and salt in small bowl; mix well. Reserve.
Beat eggs in medium-sized bowl until light in color. Beat in sugar, 1 Tbsp. Grand Marnier, the vanilla and orange rind until thick and well blended. Stir in reserved melted chocolate mixture. Fold in reserved flour mixture and almonds, if using. Spread batter in prepared pan; smooth top. Bake in preheated oven for 25 to 30 min. or until top is shiny and wooden pick inserted in center comes out barely moist. Cool in pan on wire rack at least two hours. Loosen cake from sides of pan with thin knife; invert onto wire rack or tray. Remove pan; gently peel away foil.
Pierce brownie at 1-1/2 in. intervals with fork or wooden pick. Sprinkle surface evenly with remaining 1 Tbsp. Grand Marnier. Let stand 30 min. Cover; chill.
Prepare orange butter cream: Beat butter and orange juice concentrate in small bowl until light. Slowly beat in confectioners' sugar and orange rind until well blended and smooth. Add orange juice; beat until smooth and a good spreading consistency; spread butter cream evenly over brownie base. Chill until firm.
Prepare chocolate glaze: melt chocolate pieces with butter in small heavy saucepan over very low heat or in top of double boiler over simmering water (microwave if you please). Remove from heat; blend thoroughly. Spread glaze evenly over butter cream layer; chill until firm.
To serve: Trim edges with long thin sharp knife. Cut into 5 equal strips, wiping knife with damp towel after each cut. Turn each strip on its side. With glaze facing you, cut into 5 equal brownies, again wiping knife. |
This recipe for Grand Marnier Brownies is from