Grand Marnier Brownie Kisses Recipes

HUGS 'N' KISSES BROWNIE

Steps:

• In a large bowl, stir brownie mix, egg, oil and water until well blended. Fold in 1 cup vanilla chips. , Pour into a greased 9-in. heart-shaped or round springform pan. Bake at 350° for 35-40 minutes or until a toothpick inserted 2 in. from edge of pan comes out clean., Let stand for 10 minutes; alternate milk chocolate and striped kisses around edge of pan with points toward center. Melt shortening and remaining chips; stir until smooth. Drizzle over brownie. Cool completely. Remove sides of springform pan before cutting.

EASY GRAND MARNIER BROWNIES

Steps:

• Preheat oven to required temperature.
• Prepare pan as directed on brownie mix box.
• Make batter according to package directions, substituting Grand Marnier for the water.
• Stir in orange peel.
• Spread in prepared pan and bake.
• Cool, frost,and cut into squares.
• If desired garnish each brownie with a sliver of orange peel.

GRAND MARNIER BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square baking pan.
• Over low heat, melt chocolate and butter in a medium saucepan. Stir until smooth. Remove from heat and cool slightly.
• In a large bowl, beat sugars and eggs until light and fluffy (about 2 minutes with electric mixer). Add melted chocolate, 3 tablespoons of the Grand Marnier, vanilla and the orange peel, mixing until well blended. Mix in the flour, salt and chocolate chips (on low speed if using an electric mixer).
• Pour batter into prepared pan. Smooth the top. Bake for 30-35 until sides look done and top feels firm. Inserting a toothpick 2 inches from center should come out clean; however, center will jiggle and look undercooked.
• Remove from oven and brush top with the remaining 1 tablespoon Grand Marnier. Cover pan with foil or plastic and cool completely. Cut into 2 inch squares. Store covered at room temperature or they may be frozen. Defrost covered at room temperature.

GRAND MARNIER BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square baking pan.
• Over low heat, melt chocolate and butter in a medium saucepan. Stir until smooth. Remove from heat and cool slightly.
• In a large bowl, beat sugars and eggs until light and fluffy (about 2 minutes with electric mixer). Add melted chocolate, 3 tablespoons of the Grand Marnier, vanilla and the orange peel, mixing until well blended. Mix in the flour, salt and chocolate chips (on low speed if using an electric mixer).
• Pour batter into prepared pan. Smooth the top. Bake for 30-35 until sides look done and top feels firm. Inserting a toothpick 2 inches from center should come out clean; however, center will jiggle and look undercooked.
• Remove from oven and brush top with the remaining 1 tablespoon Grand Marnier. Cover pan with foil or plastic and cool completely. Cut into 2 inch squares. Store covered at room temperature or they may be frozen. Defrost covered at room temperature.

GRAND MARNIER BROWNIE KISSES

Steps:

• For brownies: Preheat oven to 325°F Line 8x8-inch metal baking pan with foil. Melt unsweetened chocolate and unsalted butter in heavy medium saucepan over low heat, stirring until smooth; cool slightly.
• Whisk sugar, grated orange peel, vanilla extract and salt into chocolate mixture.
• Whisk in eggs 1 at a time, then continue whisking until mixture is velvety.
• Add flour and whisk just to blend. Transfer batter to prepared metal baking pan.
• Bake brownies until top is just springy to touch and toothpick inserted into center comes out with moist crumbs attached, about 35 minutes.
• Cool in pan on rack 10 minutes.
• If necessary, press down on raised brownie edges to level top. Cool in pan completely.
• For topping: Bring cream and orange peel to simmer in heavy small saucepan. Remove from heat.
• Add chocolate and whisk until smooth. Whisk in Grand Marnier. Refrigerate until thick enough to spread, stirring occasionally, about 45 minutes.
• Spread topping over brownies. Refrigerate until topping is cold, about 1 hour. (Can be prepared 1 week ahead.
• Cover brownies tightly and keep refrigerated.) Using foil as aid, lift brownies from pan; trim edges. Cut into 25 squares.
• Let brownies stand at room temperature 30 minutes before serving.