Double Chocolate Grand Marnier Brownies Recipes

Steps:

• Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. , Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.

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.

Steps:

• Preheat oven to 325 degrees F.
• In a medium saucepan, combine 6 ounces chocolate with butter, sugar, and water. Cook over low heat, stirring, until melted. Set aside to cool a bit. Break up the remaining chocolate and stir into melted chocolate mixture. Whisk in eggs, flour, and salt. Add walnuts if desired. Batter will be thick and lumpy. Spray a 9-inch square pan with non-stick spray and scrape batter into pan. Bake for 30 to 35 minutes. Set on rack to cool. Garnish with powdered sugar.

Steps:

• Coat a large straight sided porcelain baking dish or souffle mold (about 8-inches diameter and 4- deep) with the softened butter. Alternatively, you can use eight individual straightsided porcelain ramekins. Coat evenly and generously all the way to the top, making sure to get the corners. Sprinkle in some sugar and toss around to coat the bottom and sides of the mold or molds. Place molds in the refrigerator to chill (if using individual molds, place them on a cookie sheet first.)
• Preheat oven to 400 degrees. Find a medium metal bowl that completely covers the top of a small saucepan. Place 3 inches of water in the saucepan and bring to the simmer. Turn off the heat. Place cut up butter and chocolate in the bowl and place bowl over pan of hot water. Let sit for 2 minutes then stir. It should be completely melted; if not, remove the bowl, bring the water back to a simmer, turn off the heat and replace the bowl. Stir until smooth. Stir in the Grand Marnier. Set aside to let cool to room temperature. Place egg yolks in the bowl of an electric mixer fitted with the whip. Beat egg yolks at medium speed until opaque and lightened in color, about 3 minutes. Add to cooled chocolate mixture.
• Bring medium pot of water to a boil. Clean mixer bowl and whip well, and dry them. Place egg whites in bowl and whip at high speed 2 minutes, then reduce speed to medium and add the cream of tartar. Whip until soft peaks form then slowly add the granulated sugar down the side of the bowl while continuing to whip until firm peaks form. Take 1/3 of the whites and whisk into chocolate mixture to lighten it. Fold in remaining whites with a large rubber spatula, trying not to deflate the whites. Fold gently but thoroughly until no white streaks remain. Remove coated molds from the refrigerator. Fill mold or molds with souffle mixture, up to 1/2-inch from rim. Run your thumb around the inside of each mold to form a shallow groove all around. When all molds have been filled transfer to the oven and bake until risen and top is evenly dried, about 10 minutes for individual soufflJs and about 25 minutes for a large. Serve immediately.
• Classic souffle technique: egg yolks combined with flavoring base, lightened with whipped egg whites and baked until risen. Very important that all equipment used for beating whites be scrupulously clean. Running thumb around mold encourages an even rise.

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.