Orange mocha brownies
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Unsalted butter; (2 sticks) |
| 4 | ounces | Unsweetened chocolate |
| 4 | ounces | Semisweet or bittersweet chocolate |
| 2 | cups | Granulated sugar |
| 5 | Eggs | |
| 1½ | cup | Unbleached flour |
| 2 | tablespoons | Grand Marnier |
| 1 | tablespoon | Coffee extract |
| 1 | tablespoon | Grated orange zest |
| 1 | dash | Salt |
| 1½ | cup | Chopped pecans; optional |
Directions
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.