Yield: 24 servings
|2 cups||Unsalted butter; (2 sticks)|
|4 ounces||Unsweetened chocolate|
|4 ounces||Semisweet or bittersweet chocolate|
|2 cups||Granulated sugar|
|1½ cup||Unbleached flour|
|2 tablespoons||Grand Marnier|
|1 tablespoon||Coffee extract|
|1 tablespoon||Grated orange zest|
|1½ cup||Chopped pecans; optional|
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 1½ 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@...
Converted by MM_Buster v2.0l.