A brownie for adults.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square baking pan.

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  • Over low heat, melt chocolate and butter in a medium saucepan. Stir until smooth. Remove from heat and cool slightly.

  • In a large bowl, beat sugars and eggs until light and fluffy (about 2 minutes with electric mixer). Add melted chocolate, 3 tablespoons of the Grand Marnier, vanilla and the orange peel, mixing until well blended. Mix in the flour, salt and chocolate chips (on low speed if using an electric mixer).

  • Pour batter into prepared pan. Smooth the top. Bake for 30-35 until sides look done and top feels firm. Inserting a toothpick 2 inches from center should come out clean; however, center will jiggle and look undercooked.

  • Remove from oven and brush top with the remaining 1 tablespoon Grand Marnier. Cover pan with foil or plastic and cool completely. Cut into 2 inch squares. Store covered at room temperature or they may be frozen. Defrost covered at room temperature.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

230 calories; 11.7 g total fat; 39 mg cholesterol; 73 mg sodium. 31 g carbohydrates; 2.6 g protein; Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/14/2002
DELICIOUS! This is a very wet soft brownie with the perfect amount of Grand Marnier. I would recommend cutting them into 1-inch squares because they're so rich. HINT: pour the batter into the pan and then sprinkle the chocolate chips on top of the batter. (Mine sunk to the bottom and melted.) Read More
(26)
52 Ratings
  • 5 star values: 34
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/14/2002
DELICIOUS! This is a very wet soft brownie with the perfect amount of Grand Marnier. I would recommend cutting them into 1-inch squares because they're so rich. HINT: pour the batter into the pan and then sprinkle the chocolate chips on top of the batter. (Mine sunk to the bottom and melted.) Read More
(26)
Rating: 5 stars
12/14/2002
DELICIOUS! This is a very wet soft brownie with the perfect amount of Grand Marnier. I would recommend cutting them into 1-inch squares because they're so rich. HINT: pour the batter into the pan and then sprinkle the chocolate chips on top of the batter. (Mine sunk to the bottom and melted.) Read More
(26)
Rating: 5 stars
06/19/2008
Delicious recipe! I love orange and chocolate together and this does the trick. A tip for those who mention their chips sank to the bottom: toss the chips in a bit of flour before adding them to whatever you're baking and they won't sink:) Read More
(14)
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Rating: 5 stars
06/14/2007
These are GRAND (!) and have become a regular item for company and gift-giving. Note: A small piece goes a long way. I found mini chocolate chips work best; standard size sink to the bottom. I believe most people will enjoy these brownies. Read More
(13)
Rating: 5 stars
09/07/2008
These were excellent. Since I did not have any baking chocolate on hand I used the conversion on the back of the cocoa powder (3 Tbsp cocoa 1 Tbsp oil per square of chocolate). I also used 1 Tbsp orange extract in place of the Grand Marnier and zest. They tasted just like the chocolate oranges at christmas time. Very moist brownie. I will certainly make them again. Read More
(9)
Rating: 5 stars
12/15/2008
I had never made brownies without a mix before this so was a little concerned starting off. After reading reviews I used 1/4 cup of Kahlua instead of the Grand Marnier (just because that's what we had on hand) and these came out fantastic! Our guests loved these brownies and have asked me already to make them again. Great recipe! Read More
(8)
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Rating: 4 stars
03/29/2008
I tried Hennessy Cognac with extra vanilla orange zest - fresh and dried (McCormick Valencia Orange Peel). I also put the chips on the top and all the flavorings in the mix. I baked for 35 min. The flavor was good. I think the next time our family would like to try Chambord as we like chocolate/raspberry flavors. Read More
(7)
Rating: 5 stars
03/08/2004
So Good!! Made a few changes-omitted the orange zest and used Kahula baked in a 9" pan for 25 min to save time. Very rich. good flavor. Passed out a few recipes tonight Read More
(7)
Rating: 5 stars
11/09/2002
SO fudgy and moist! Really fantastic combination of flavors that won rave reviews with a group of 10 who "taste tested" it. There were leftovers which was fortunate because these brownies actually tasted better 3 days after they were made. I'll make them ahead next time. Scrumptious! Read More
(7)
Rating: 5 stars
10/16/2009
these were excellent. I did not use choc chips at all. I think there could be a lot less sugar and I will try that next time. Read More
(7)