Grand Marnier Brownies (tnt) Recipe

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Grand Marnier Brownies (TNT)

Lynnda Cloutier


I can't tell you how many time I've made this recipe. This sophisticated adult brownie has just enough Grand Marnier added to remind us that orange is wonder with chocolate. I sometimes add a bit more to the top. From Marlene Sorosky

pinch tips: How to Cream Butter & Sugar




4 oz. unsweetened chocolate, chopped
1/4 lb. (1 stick) butter or margarine
3/4 cup dark brown sugar, firmly packed
3/4 cup white sugar
2 large eggs, room temperature
4 tbsp. grand marnier
1 tsp. vanilla
1 tsp. grated orange peel
3/4 cup flour
1/8 tsp. salt
1/2 cup chocolate chips

Directions Step-By-Step

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
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

About this Recipe

Course/Dish: Cakes, Chocolate