This week on our exploration of chocolate brownie recipes... Glen adds a little Grand Marnier Orange liqueur to the mix. The idea is that the Orange will enhance and compliment the chocolate flavour - maybe.
|Unsalted butter||6 Tablespoon (85 mL or 90g, plus more for pan)|
|Semisweet chocolate||6 Ounce (170g, coarsely chopped)|
|Granulated sugar||1/2 Cup (8 tbs)|
|Brown sugar||1/2 Cup (8 tbs) (125 mL / 90g)|
|Pure vanilla extract||2 Teaspoon (10 ml)|
|Grand marnier||2 Tablespoon (30 ml)|
|Chocolate liqueur||2 Tablespoon (30 ml)|
|All purpose flour||3/4 Cup (12 tbs) (175 mL / 120g)|
|Unsweetened cocoa powder||1/4 Cup (4 tbs) (60 mL / 25g)|
|Baking powder||1/4 Teaspoon (1 ml)|
|Salt||1/4 Teaspoon (1 mL / 7g)|
1.Preheat oven to 350 ºF (180 ºC).
2.Grease an 8x8" baking pan and line with a parchment paper sling.
3.Brown the butter in a medium-sized saucepan.Stir occasionally; it will foam and spatter as the water content 'boils' off.
4.The butter is ready when the noise stops and you see sandy brown bits at the bottom of the pan.
5.Remove from the heat.
6.Stir chocolate into browned butter until chocolate is melted .
7.In a stand mixer with the whisk attachment combine sugar, eggs, and vanilla. Beat on medium speed until pale and creamy.
8.Whisk in the chocolate liqueur, and the Grand Marnier.
9.With mixer on low speed, add the chocolate/butter mixture, and whisk until combined.
10.In a separate bowl whisk together flour, cocoa powder, baking powder, and salt.
11.Slowly add the flour mixture, until well combined (scraping down sides of bowl as needed).
12.Pour batter into prepared pan, smoothing top with a spatula.
13.Bake until a cake tester comes out with a few crumbs but is not wet - about 30 - 35 minutes.
14.Let cool slightly in pan, then lift out with parchment sling.
15.Serve and enjoy!