Shelly's Recipe

GRAND MARNIER BROWNIES

Category: Brownies/Blondies

Brownies
1 oz unsweetened chocolate
6 oz semi-sweet chocolate
7 tbsp vegetable shortening
2/3 cup sifted flour
1/4 tsp baking soda and salt
2 large eggs
1 tsp vanilla extract
2/3 cup sugar
2 tbsp Grand Marnier
1 tbsp minced or grated orange zest
3/4 cup chopped blanched almonds

Orange Buttercream Frosting
6 tbsp unsalted butter, room temperature
2-3 tsp frozen orange juice concentrate, thawed
1 cup powdered sugar
1 1/2 tsp minced or grated orange zest

Chocolate Glaze
1/2 cup chocolate chips
1 tbsp butter

Brownies: Melt chocolate and shortening and let cool to room temperature. Line a square baking pan with foil or parchment paper. Combine dry ingredients; mix well.

In a mixing bowl, beat eggs until light in color. Add vanilla, sugar and 1 tbsp Grand Marnier, and orange zest. Beat until well blended. Mix in chocolate mixture and then the dry ingredients until just blended. Fold in nuts. Pour into prepared and smooth top. Bake for 25-30 minutes or until the top is shiny and a wooden toothpick inserted 1inch from the edge of the cake comes out barely moist.

Cool on a rack at least 2 hours. Loosen the edges from the sides of the pan and invert onto a plate. Peel away from the paper. Prick the cake at 1 1/2inch intervals with a wooden toothpick and evenly pour remainder of the Grand Marnier over the surface. Let stand 30 minutes; cover and chill.

Make the Frosting: Combine butter and 2 tsp orange juice. Beat in sugar and zest. Beat in about 1/2 tsp additional 1/2 tsp of orange juice to get desired consistency. Spread smoothly over the surface of the cake. Chill again until firm.

Make the glaze: Melt the ingredients over hot water and stir to blend well. Spread the glaze over the frosting and chill until firm. Cut into bard. Remove from refrigerator about an hour before serving.