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Double Chocolate Grand Marnier Brownies

Double Chocolate Grand Marnier Brownies

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Submitted by lpotter

Double chocolate brownies brushed with Grand Marnier and finished with pecans. Dense, fudgy, and laced with orange liqueur for a grown-up dessert.

YIELD

12 servings

PREP

20 min

COOK

25 min

READY

1 hrs

These are adult-only brownies. Unsweetened and semi-sweet chocolate get melted together for a complex base, then warm brownies straight from the oven get brushed with Grand Marnier so the orange liqueur soaks into every crumb without burning off.

The two-chocolate blend is what builds the depth. Unsweetened brings bitter cocoa intensity. Semi-sweet brings sugar and that glossy snap. Use one or the other and you get a flatter, less interesting brownie.

Brushing with liqueur is the technique that separates ordinary brownies from these. Done while still hot, the alcohol partially evaporates, leaving the concentrated orange and vanilla notes of Grand Marnier behind. Wait until the brownies cool and the liqueur sits on top instead of soaking in.

Pecans are optional but recommended. Their buttery crunch echoes the orange note and gives texture against the dense, fudgy chocolate. Stir them into the batter for distribution throughout, not just on top.

Pro Tips

  • Chop both chocolates roughly before melting. They blend smoother and reach pourable temperature faster.
  • Use a hot water bath or double boiler. Microwaving chocolate often results in scorched bits even if it looks fine.
  • Pull the brownies at 22 minutes for ultra-fudgy, or 25 for cake-textured. A toothpick should come out with moist crumbs.
  • Toast the pecans for 3 minutes in a dry skillet before chopping for richer flavor.

Variations

  • Sub Cointreau, Triple Sec, or even Frangelico for a different liqueur note.
  • Add a teaspoon of finely grated orange zest to the batter to amplify the citrus.
  • Drizzle cooled brownies with melted dark chocolate and a sprinkle of sea salt.

Ingredients

2 57.8
OUNCES ML/G UNSWEETENED CHOCOLATE
unsweetened
2 57.8
OUNCES ML/G SEMI-SWEET CHOCOLATE
semi-sweet, null *
2 2
LARGE LARGE EGGS
½ 118
CUP ML BUTTER
1 237
CUP ML SUGAR
white
158
½ 2.5
TEASPOON ML BAKING POWDER
¼ 1.3
TEASPOON ML SALT
½ 118
CUP ML PECANS
chopped, optional
1 5
TEASPOON ML VANILLA EXTRACT
2 30
TABLESPOONS ML LIQUEUR
grand marnier or cointreau, orange flavor

Directions

Melt chocolate.

Add sugar, eggs, and butter.

Mix dry ingredients.

Add to chocolate mixture. Add vanilla.

Place in greased 8×8 inch pan. Bake 25 minutes at 350℉ (180℃).

Immediately after baking, brush on Grand Marnier.

Cool 1 hour. Frost.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 53g (1.9 oz)
Amount per Serving
Calories 682 55% from fat
 % Daily Value *
Total Fat 42g 64%
Saturated Fat 20g 100%
Trans Fat 0g
Cholesterol 173mg 58%
Sodium 359mg 15%
Total Carbohydrate 24g 24%
Dietary Fiber 3g 13%
Sugars g
Protein 16g
Vitamin A 18% Vitamin C 0%
Calcium 5% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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