Orange Pecan Brownies
Brownies are an American favorite that never go out of style. And, unlike apple pie, chili, and other food icons--which can trigger debates about the best way to make them--brownies are beloved in all their variations. This one is a dressed-up version that’s dense and fudgy.
Prep Time: 20 minutes
Total Time: 45 minutes
Servings: 32
Ingredients:
8 ounces (1/2 pound) Organic Valley Butter
6 ounces semisweet chocolate
2 ounces unsweetened chocolate
1 1/2 cups sugar
4 large Organic Valley Eggs, at room temperature
1 1/2 cups flour
2 tablespoons Grand Marnier (or other orange liqueur)
1 tablespoon grated orange zest (grate only the outer, orange colored portion of the rind)
1/8 teaspoon salt
1 cup chopped pecans
Instructions:
Heat oven to 350 degrees. Grease and flour a 9-by-13-inch baking pan. Melt butter and both kinds of chocolate in double boiler over simmering water. Cool mixture 10 minutes.
Cream sugar and eggs with electric beaters on medium speed 2 minutes. Reduce speed to low; mix in flour, Grand Marnier, orange zest and salt. Stir in nuts. Spread batter in prepared pan; bake 20-25 minutes. Cool brownies.
Chill brownies in refrigerator. Cut into diamonds. Serve cold or at room temperature.
Copyright by Terese Allen
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