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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
1 (3 1/2-ounce) bar swiss dark chocolate, chopped |
3 (1-ounce) squares unsweetened chocolate, chopped |
1/4 cup plus 2 tablespoons margarine, softened |
1/2 cup firmly packed dark brown sugar |
1/4 cup sugar |
2 eggs |
1/3 cup grand marnier or other orange-flavored liqueur |
1 teaspoon vanilla extract |
1/2 teaspoon grated orange rind |
1/2 cup plus 2 tablespoons all-purpose flour |
1/4 teaspoon salt |
1/2 cup finely chopped pecans |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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