Fudge Brownies With Brown Sugar
|Swiss dark chocolate||3 1⁄2 Ounce, chopped (1 Bar)|
|Unsweetened chocolate square||3 Ounce, chopped (3 Pieces)|
|Margarine||6 Tablespoon, softened (1/4 Cup Plus 2 Tablespoons)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Grand marnier/Other orange-flavored liqueur||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 Teaspoon|
|Grated orange rind||1⁄2 Teaspoon|
|All purpose flour||10 Tablespoon (1/2 Cup Plus 2 Tablespoons)|
|Finely chopped pecans||1⁄2 Cup (8 tbs)|
Combine chocolates in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolates melt, stirring frequently.
Remove from heat, and let cool.
Line a buttered 8-inch square pan with a 7-inch-wide strip of aluminum foil, allowing foil to extend 3 inches over 2 sides of pan.
Beat margarine at medium speed of an electric mixer until creamy; gradually add sugars, beating well.
Add eggs, one at a time, beating just until yellow disappears.
Add liqueur, vanilla, and orange rind; beat well.
Add melted chocolate, and beat at low speed until blended.
Add flour and salt; beat at low speed until blended.
Stir in pecans.
Spoon mixture into pan.
Bake at 350° for 18 minutes or until a wooden pick inserted 2 inches from the edge comes out clean.
Cool in pan on a wire rack.
Cover and chill at least 4 hours.
Using aluminum foil handles, lift brownies out of pan.
Cut into squares.