Grand Marnier Brownies<br />This week on our exploration of chocolate brownie recipes... Glen adds a little Grand Marnier Orange liqueur to the mix. The idea is that the Orange will enhance and compliment the chocolate flavour - maybe.<br />Ingredients: <br />6 Tbsp (85 mL or 90g) unsalted butter, plus more for pan <br />6 oz (170g) coarsely chopped semisweet chocolate <br />½ cup (125 mL / 110g) granulated sugar <br />½ cup (125 mL / 90g) brown sugar<br />2 large eggs <br />2 tsp (10 mL) pure vanilla extract<br />2 Tbsp (30 mL) Grand Marnier<br />2 Tbsp (30 mL) chocolate liqueur<br />3/4 cup (175 mL / 120g) all-purpose flour<br />1/4 cup (60 mL / 25g) unsweetened cocoa powder <br />1/4 tsp (1 mL) baking powder <br />1/4 tsp (1 mL / 7g) salt <br /><br />Method: <br />Preheat oven to 350 ºF (180 ºC). <br />Grease an 8x8" baking pan and line with a parchment paper sling. <br />Brown the butter in a medium-sized saucepan. <br />Stir occasionally; it will foam and spatter as the water content 'boils' off.<br />The butter is ready when the noise stops and you see sandy brown bits at the bottom of the pan. <br />Remove from the heat.<br />Stir chocolate into browned butter until chocolate is melted. <br /><br />In a stand mixer with the whisk attachment combine sugar, eggs, and vanilla. <br />Beat on medium speed until pale and creamy.<br />Whisk in the chocolate liqueur, and the Grand Marnier.<br />With mixer on low speed, add the chocolate/butter mixture, and whisk until combined. <br />In a separate bowl whisk together flour, cocoa powder, baking powder, and salt. <br /><br />Slowly add the flour mixture, until well combined (scraping down sides of bowl as needed). <br />Pour batter into prepared pan, smoothing top with a spatula. <br />Bake until a cake tester comes out with a few crumbs but is not wet - about 30 - 35 minutes. <br />Let cool slightly in pan, then lift out with parchment sling.
