Grand Marnier Brownie Kisses Recipes

Steps:

• In a large bowl, stir brownie mix, egg, oil and water until well blended. Fold in 1 cup vanilla chips. , Pour into a greased 9-in. heart-shaped or round springform pan. Bake at 350° for 35-40 minutes or until a toothpick inserted 2 in. from edge of pan comes out clean., Let stand for 10 minutes; alternate milk chocolate and striped kisses around edge of pan with points toward center. Melt shortening and remaining chips; stir until smooth. Drizzle over brownie. Cool completely. Remove sides of springform pan before cutting.

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.

Steps:

• Preheat oven to required temperature.
• Prepare pan as directed on brownie mix box.
• Make batter according to package directions, substituting Grand Marnier for the water.
• Stir in orange peel.
• Spread in prepared pan and bake.
• Cool, frost,and cut into squares.
• If desired garnish each brownie with a sliver of orange peel.

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

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.