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

1. 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.
2. 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.