Orange Mocha Brownies #4

                                                          Tulips from Matt


                                                               Orange Mocha Brownies  (pg 162)

       Ingredients:

      8 ounces (2 sticks) unsalted butter         5 large eggs
      1 1/2 cups all-purpose flour                   2 Tbsp. Grand Marnier
      4 ounces unsweetened chocolate           1 Tbsp. coffee extract      
      4 ounces semisweet or bittersweet chocolate     Dash of salt
      2 cups sugar                                       1 1/2 cups chopped pecans(opt)
                                                              1 Tbsp. grated orange zest

  Preheat oven to 325 degrees. Butter and flour a 9 X 13 inch baking pan.

 1. Melt butter and chocolate over hot water or in a microwave. Set aside.

2. Beat sugar and eggs thoroughly until creamy, then stir in cooled chocolate mixture.3. Stir in flour, Grand Marnier, coffee extract, orange zest, salt and optional pecans. 4. Spoon batter in the pan and bake 20-25 minutes. A cake tester inserted in the center,should not come out perfectly clean. Let cool, and refrigerate for as long as 3 days, or freeze for a couple of weeks.

To serve, defrost if frozen, or return refrigerated brownies to room temperature. 

Cut into squares or rectangles. Makes 24 to 30 large brownies, or 48 to 60 small brownies.

   Step # 1    Melt butter and chocolate. Set aside.

  Step #2  Beat sugar and eggs until creamy.

    Step #3  Stir cooled chocolate mixture into the sugar/egg mixture.

  Step #4  Spoon into 9 X 13 floured pan and bake 20-25 minutes.

* These two slides are out of order!*

  Perfect for Mother's Day!