| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | St. Louis | Post2 | 24 | servings |
INGREDIENTS
| 2 | c | Unsalted butter; (2 sticks) |
| 4 | oz | Unsweetened chocolate |
| 4 | oz | Semisweet or bittersweet chocolate |
| 2 | c | Granulated sugar |
| 5 | Eggs | |
| 1 1/2 | c | Unbleached flour |
| 2 | tb | Grand Marnier |
| 1 | tb | Coffee extract |
| 1 | tb | Grated orange zest |
| 1 | ds | Salt |
| 1 1/2 | c | Chopped pecans; optional |
INSTRUCTIONS
Preheat the oven to 350 degrees. Melt the butter and chocolates over hot water or in the microwave. Let cool. Beat sugar and eggs thoroughly; stir in chocolate mixture. Thoroughly stir in the flour, Grand Marnier, coffee extract, orange zest, salt and pecans. Spoon into a greased and floured 9- by 13-inch baking pan; bake for 20 to 25 minutes. The brownies should be quite moist when tested with a cake tester inserted in the center. Let cool, then refrigerate or freeze. To serve, thaw if frozen, or remove the brownies from the refrigerator. Let them return to room temperature; cut into squares or rectangles. Yield: 24 to 30 brownies. Tester's note: Unable to find coffee extract, I substituted extra-strong coffee (made in a small pot from 4 tablespoons coffee and 8 ounces water). Another option is to add 1 1/2 teaspoons espresso powder with the flour and other ingredients. Recipe Source: St. Louis Post-Dispatch - 11-30-1998 By Marian Burros, co-author with Lois Levine of "Elegant But Easy" (Simon & Schuster, $25) Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net Converted by MM_Buster v2.0l.
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