Orange Mocha Brownies

Recipe Ingredients

2 cups	396g / 13oz	Unsalted butter - (2 sticks)
4 oz	113g	Unsweetened chocolate
4 oz	113g	Semisweet or bittersweet chocolate
2 cups	396g / 13oz	Granulated sugar
5		Eggs
1 1/2 cups	93g / 3.3oz	Unbleached flour
2 tablespoons	30ml	Grand Marnier
1 tablespoon	15ml	Coffee extract
1 tablespoon	15ml	Grated orange zest
1		Salt
1 1/2 cups	219g / 7.7oz	Chopped pecans - optional

Recipe Instructions

Preheat the oven to 350 degrees.

Melt the butter and chocolates over hot water or in the microwave. Let cool.

Beat sugar and eggs thoroughly; stir in chocolate mixture. Thoroughly stir in the flour, Grand Marnier, coffee extract, orange zest, salt and pecans. Spoon into a greased and floured 9- by 13-inch baking pan; bake for 20 to 25 minutes. The brownies should be quite moist when tested with a cake tester inserted in the center. Let cool, then refrigerate or freeze.

To serve, thaw if frozen, or remove the brownies from the refrigerator. Let them return to room temperature; cut into squares or rectangles.

Yield: 24 to 30 brownies.

Tester's note: Unable to find coffee extract, I substituted extra-strong coffee (made in a small pot from 4 tablespoons coffee and 8 ounces water). Another option is to add 1 1/2 teaspoons espresso powder with the flour and other ingredients.

Source:
St. Louis Post-Dispatch - 11-30-1998 - By Marian Burros, co-author with Lois Levine of Elegant But Easy (Simon & Schuster, $25)

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