| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Swiss | 15 | Servings | |
INGREDIENTS
| 9 | oz | Swiss dark chocolate; coarsely chopped |
| 6 | oz | Unsweetened chocolate; coarsely chopped |
| 12 | tb | (1 1/2 sticks) unsalted butter, softened |
| 3/4 | c | Granulated sugar |
| 3/4 | c | Packed dark brown sugar |
| 3 | lg | Eggs; at room temperature |
| 1/3 | c | Grand Marnier |
| 1 | ts | Vanilla extract |
| 1/2 | ts | Finely grated orange zest |
| 1 1/4 | c | All-purpose flour |
| 1/4 | ts | Salt |
| 1 1/2 | c | Coarsely broken walnuts |
| 15 | Chocolate-dipped walnuts; for garnish (optional) |
INSTRUCTIONS
YIELD: 15 brownies DIFFICULTY: * PREPARATION: 30 minutes plus baking and cooling times 1.Position a rack in the center of the oven and preheat to 350 degrees F. Line a 13-by-9-inch baking pan with aluminum foil so that the foil extends 2 inches beyond the two long sides of the pan. Lightly butter the bottom and sides of the foil-lined pan. 2.Melt the chocolates according to the melting instructions in the Chocolate Melting Tips. Cool the chocolate for 10 to 15 minutes, until tepid. 3.In a large bowl, using a hand-held electric mixer set at high speed, beat together the butter and sugars until creamy. One at a time, beat in the eggs, beating well after each addition. Beat in the Grand Marnier, vanilla and orange zest until combined. (The mixture may look slightly curdled.) Beat in the cooled chocolate until smooth. On low speed, beat in the flour and salt just until mixed. Using a rubber spatula, stir in the broken nuts. 4.Scrape the batter into the prepared pan and smooth the surface with a rubber spatula. Bake the brownies for 25 to 30 minutes, or until a cake tester or toothpick inserted 2 inches away from the center comes out with a few moist crumbs clinging to it. Do not overbake. 5.Cool the brownies in the pan on a wire rack. Place the brownies in the pan in the freezer and chill for 20 minutes. Using the two long ends of the foil as handles, lift the brownies out of the pan. Gently invert the brownies onto a cutting board or large plate and carefully peel off the foil. Invert again onto a smooth surface and cut into fifteen squares. Top with chocolate-dipped walnuts, if desired. Makes 15 brownies. Posted to Bakery-Shoppe Digest V1 #182 by docden <docden@mnl.v-link.net> on Aug 06, 1997
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