| 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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