Grand Marnier Brownies
Melt the chocolates according to the melting instructions in the In a large bowl, using a hand-held electric mixer set at high speed, beat together the butter and sugars until creamy.
One at a time, beat in the eggs, beating well after each
addition. Beat in the Grand Marnier, vanilla and orange zest until combined.
(The mixture may look slightly curdled.) Beat in the cooled chocolate until
smooth. On low speed, beat in the flour and salt just until mixed. Using a
rubber spatula, stir in the broken nuts.
Cool the brownies in the pan on a wire rack. Place the brownies in the pan in the freezer and chill for 20 minutes. Using the two long ends of the foil as handles, lift the brownies out of the pan. Gently invert the brownies onto a cutting board or large plate and carefully peel off the foil. Invert again onto a smooth surface and cut into fifteen squares. Top with chocolate-dipped walnuts, if desired.
Makes 15 brownies.
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