- 3
Ingredients
- BROWNIE BASE:
- 4 oz unsweetened chocolate, coarsely chopped
- 2/3 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs, lightl beated
- 1 tsp. grand marnier
- 1 1/4 cups unbleached, all purpose flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. finely grated orange zest
- 1 tsp. instant espresso powder
- FOR FROSING:
- 6 oz milk chocolate, coarsely chopped
- 3 tblsp unsalted butter, softened to room temp.
- 1/4 tsp salt
- 1 1/4 cups confectioners' sugar, sifted
- 1 tsp. pure vanilla extract
- 2 tblsp. or more milk, whole or 2 percent
- FOR GLAZE:
- 1/4 cup confectioners' sugar, sifted
- 1/2 teas finely grated orange zest
- 1 to 2 tsp. grand marnier
Preparation
Step 1
1. Heat oven to 350 degrees. Lightly grease a 13x9 inch baking pan.
2. For the brownie base: melt the chocolate and butter in a medium saucepan over low heat, stirring to blend.
3. Remove the pan from the heat. Whisk in sugar, eggs, and grand marnier.
4. Stir in flour, baking powder, salt, orange zest, and espresso powder, spread into prepared pan. Bake for 25 minutes or until the brownies just begin to pull away from the sides of the pan. Brownies iwll be dry if overbaked! Cool pan compeltely on a wire rack.
FOR THE GLAZE:
Whisk together ingredients in a small bowl until smooth, using enough of the grand marnier for a glaze consistency. Drizzle over frosting. Cut into bars. Makes about 3 dozen.
FOR THE FROSTING:
Combine the chocolate and butter in a double boiler set over simmering water. Stir often, over low heat, until mix is melted and smooth.
Remove top of double boiler from heat, and carefully wipe bottom (So none of the moisture steams up into the chocolate mix). Transfer the chocolate mix to a large bowl.
With an electric mixer, beat in salt, sugar, and vanilla. Add milk adn beat until mixture is smooth, fluffy, and spreadable.