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Grand Marnier Brownie Kisses

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Grand Marnier Brownie Kisses

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 * Exported from MasterCook *
                       Grand Marnier Brownie Kisses
Recipe By     :Bon Appetit March 2000
Serving Size  : 25    Preparation Time :0:00
Categories    : Bars
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        BROWNIES
  4             ounces  unsweetened chocolate, chopped
     1/2           cup  (1 stick) unsalted butter
  1 1/4           cups  sugar
  2          teaspoons  grated orange peel
  1           teaspoon  vanilla extract
     1/4      teaspoon  salt
  3              large  eggs
     3/4           cup  all-purpose flour
                        TOPPING
     1/2           cup  whipping cream
  1           teaspoon  grated orange peel
  5 1/2         ounces  bittersweet (not unsweetened) or semisweet
                        chocolate, chopped
  3        tablespoons  Grand Marnier or other orange liqueur
FOR BROWNIES: Preheat oven to 325F.  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.
Cuisine:  "Bon Appetit"
                - - - - - - - - - - - - - - - - - - - 
Per serving: 77 Calories (kcal); 2g Total Fat; (26% calories from 
fat); 1g Protein; 13g Carbohydrate; 29mg Cholesterol; 30mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
1/2 Fat; 1/2 Other Carbohydrates
NOTES : MC formatted by Art
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