Recipe: Double Chocolate Grand Marnier Brownies (1990's)

DOUBLE CHOCOLATE GRAND MARNIER BROWNIES

"These are the BEST brownies ever -- try them with any other liqueur, or without alcohol. They're still great!"

2 squares (1 ounce each) unsweetened chocolate
2 squares (1 ounce each) semisweet chocolate
1/2 cup butter
1 cup white granulated sugar
2 eggs
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped pecans (optional)
2 tablespoons Grand Marnier
FOR THE ICING:
2 squares (1 ounce each) semisweet chocolate, melted
2 tablespoons butter
2 tablespoons light cream or 2% milk
1 tablespoon Grand Marnier (or can use 1 tablespoon cream and 2 tablespoons G.M.)
1 cup confectioner's sugar (or more, if needed)

In a large saucepan, melt chocolate together; remove from heat. Stir in butter and sugar, then eggs; set aside.

Mix flour, baking powder and salt together. Add to chocolate mixture. Add vanilla. Stir in pecans, if using. Place in a greased 8x8-inch pan.

Bake at 350 degrees F for 25 minutes. Immediately after baking, brush on 2 tablespoons Grand Marnier. Cool 1 hour.

TO PREPARE THE ICING:
Melt chocolate and butter together. Stir in cream and Grand Marnier. Add powdered sugar (more if needed).

Spread icing on cooled brownies.

These are supposed to sit for 24 hours before eating. (but I have never actually managed this!)

Source: Kelly Parent via Nancy Amos, rec.food.recipes, 9-18-95