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Fudge Brownies With Brown Sugar

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Ingredients
  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)
  Eggs 2
  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)
  Salt 1⁄4 Teaspoon
  Finely chopped pecans 1⁄2 Cup (8 tbs)
Directions

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.
Butter foil.
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Chocolate

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