Double Chocolate Grand Marnier Brownies
Alexandre Marnier-Lapostolle liked cognac so much, he moved there and started blending it with Caribbean Citrus bigaradia oranges, considered quite the thing in 1880. The result was Grand Marnier.
- 55g (2 oz) dark chocolate
- 55g (2 oz) milk chocolate
- 2 eggs
- 110g (4 oz) butter
- 175g (6 oz) granulated sugar
- 150g (5 oz) flour
- ½ tsp baking powder
- ¼ tsp salt
- 55g (2 oz) pecans, chopped
- 1 tsp vanilla
- 2 tbsp Grand Marnier
- For the frosting
- 55g (2 oz) milk chocolate
- 2 tbsp cream
- 2 tbsp butter
- 130g (4 ½ oz) confectioner’s sugar
- 1 tbsp Grand Marnier
- Make these at least 24 hours ahead of time. Preheat the oven to 180C/350F/Gas Mark 4. Melt the chocolate by placing a bowl in a pan of heated water, then add the sugar, eggs and butter. Mix the other dry ingredients, then add to the chocolate, stirring well. Finally, stir in the vanilla. Place in a greased 20cm (8 inch) square tin and bake for 25 minutes. As soon as they’re out, brush them with the Grand Marnier and leave to cool.
- For the frosting, melt chocolate and butter together. Stir in the cream and Grand Marnier, add the icing sugar, and spread on the cooling brownies, then leave for 24 hours.