mercredi 9 avril 2008
Walnuts, Grand Marnier Brownies...
10 bars (1.5 ounces each) Dark Chocolate, coarsely chopped,
3/4 cup (1 1/2 sticks) butter softened,
3/4 cup granulated sugar,
3/4 cup packed dark brown sugar,
3 large eggs at room temperature,
1/3 cup Grand Marnier,
1 teaspoon vanilla extract,
1/2 teaspoon finely grated orange zest,
1 1/4 cups all-purpose flour,
1/4 teaspoon salt,
1 1/2 cups coarsely broken walnuts,
15 chocolate-dipped walnuts for garnish (optional),
Preheat oven to 350°F.
Line 13x9x2-inch baking pan with aluminum foil so that the foil extends 2 inches beyond the two long sides of the pan. Lightly butter the bottom and sides of the foil-lined pan.
Place chocolate in microwave-safe bowl. Microwave at medium (50% power) 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth. Cool slightly.
Beat butter and sugars in large bowl for 2 to 3 minutes or until light and fluffy, using an electric mixer at medium speed. Beat in eggs, one at a time, beating well after each addition. Beat in Grand Marnier, vanilla and orange zest. (The mixture may look slightly curdled.) Beat in melted chocolate. Beat in flour and salt, using low speed. Stir in walnuts. Spread batter in prepared pan.
Bake for 25 to 30 minutes or until a toothpick inserted 2 inches away from center comes out with a few moist crumbs clinging to it. Do not overbake.
Cool in pan on wire rack. Place brownies in pan in freezer for 20 minutes.
Using the two long ends of foil as handles, lift the brownies out of the pan. Gently invert brownies onto a cutting board and carefully peel off foil. Place brownies top side up and cut into 15 squares.
Top with chocolate-dipped walnuts, if desired.
And enjoy !