Ingredients for Grand Marnier Brownie Kisses
- 6 ounces unsweetened chocolate, finely chopped
- 1 cup (2 sticks) unsalted butter
- 1 ¾ cups granulated sugar
- Orange Peel
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 3 large eggs
- All Purpose Flour
- Whipping Cream
- Bittersweet Chocolate
- ¼ cup Grand Marnier
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How to Make Grand Marnier Brownie Kisses
- Preheat oven to 325°F (160°C). Line an 8x8-inch metal baking pan with foil, leaving an overhang on the sides for easy removal.
- Melt unsweetened chocolate and butter in a heavy medium saucepan over low heat, stirring until smooth. Remove from heat and cool slightly.
- In a large bowl, whisk together sugar, orange peel, vanilla extract, and salt.
- Whisk in eggs one at a time, then continue whisking until the mixture is velvety and well combined.
- Gently fold in the flour until just combined. Do not overmix.
- Transfer batter to the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let cool in the pan on a wire rack for 10 minutes. If necessary, gently press down on any raised edges to level the top.
- Cool completely in the pan.
- While brownies cool, make the topping: In a heavy small saucepan, bring heavy cream and orange peel to a simmer over medium heat.
- Remove from heat and stir in the chopped semi-sweet chocolate until smooth and melted.
- Stir in the Grand Marnier.
- Refrigerate until the ganache is thick enough to spread, stirring occasionally, about 45 minutes.
- Spread the ganache evenly over the cooled brownies.
- Refrigerate for at least 1 hour, or until the topping is set.
- Using the foil overhang, lift the brownies from the pan. Trim the edges.
- Cut into 25 squares. Let stand at room temperature for 30 minutes before serving. Can be prepared 1 week ahead; cover tightly and refrigerate.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
40g
Fat
25g
Carbs
4g
