Grand Marnier Brownies Are They ANY Good?
Grand Marnier Brownies Recipe
This week on our exploration of chocolate brownie recipes... Glen adds a little Grand Marnier Orange liqueur to the mix. The idea is that the Orange will enhance and compliment the chocolate flavour - maybe.
Ingredients:
6 Tbsp (85 mL or 90g) unsalted butter, plus more for pan
6 oz (170g) coarsely chopped semisweet chocolate
½ cup (125 mL / 110g) granulated sugar
½ cup (125 mL / 90g) Brown sugar
2 large eggs
2 tsp (10 mL) pure vanilla extract
2 Tbsp (30 mL) Grand Marnier
2 Tbsp (30 mL) chocolate liqueur
3/4 cup (175 mL / 120g) all-purpose flour
1/4 cup (60 mL / 25g) unsweetened cocoa powder
1/4 tsp (1 mL) baking powder
1/4 tsp (1 mL / 7g) salt
For more brownie recipes check out the Brownie Recipe Project playlist:
Method:
Preheat oven to 350 ºF (180 ºC).
Grease an 8x8 baking pan and line with a parchment paper sling.
Brown the butter in a medium-sized saucepan.
Stir occasionally; it will foam and spatter as the water content 'boils' off.
The butter is ready when the noise stops and you see sandy brown bits at the bottom of the pan.
Remove from the heat.
Stir chocolate into browned butter until chocolate is melted .
In a stand mixer with the whisk attachment combine sugar, eggs, and vanilla.
Beat on medium speed until pale and creamy.
Whisk in the chocolate liqueur, and the Grand Marnier.
With mixer on low speed, add the chocolate/butter mixture, and whisk until combined.
In a separate bowl whisk together flour, cocoa powder, baking powder, and salt.
Slowly add the flour mixture, until well combined (scraping down sides of bowl as needed).
Pour batter into prepared pan, smoothing top with a spatula.
Bake until a cake tester comes out with a few crumbs but is not wet - about 30 - 35 minutes.
Let cool slightly in pan, then lift out with parchment sling.
For more brownie recipes check out the Brownie Recipe Project playlist:
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MARTHA WASHINGTON BROWNIES!! FT: OLIVENATION EXTRACTS!!
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Today we are making an inspired version of brownies! This one is inspired by the delicious Martha Washington candies so many people love to make! These soft centered chocolates are full of maraschino cherries, pecans and vanilla cream then enrobed in delicious milk chocolate. I decided to take my inspiration for these brownies from those candies. These are super easy to make when you use your favorite 9x13 brownie mix and add in some delicious ingredients to make these taste amazing! Perfect for a Valentine treat for your family or your favorite sweetheart, these are sure to please!
Thanks to our sponsor OliveNation for sharing their delicious extracts for our recipe today! Be sure to check out their amazing website for all the flavorings and spices, nuts and dried fruits as well as fabulous chocolate supplies you might need for all your candy making and baking! Their prices are fabulous and their selection is second to none! Use the coupon code to get 20% off your order!
These brownies are literally a chocolate cherry explosion of flavor! I am using a Duncan Hines chewy fudge brownie mix made using the cake like brownie formula. You can use any kind of boxed mix you like just be sure it is for a 9x13 pan and if you prefer to use a homemade brownie recipe be sure that it is for that size pan. If you have one that is formulated for an 8x8 square pan, be sure to double.
I am adding chopped marashino cherries, pecan halves, milk and white chocolate chips as well as Olive Nation vanilla extract and cherry baking emulsion to really give these brownies an amazing pop of flavor. I promise these are super tasty and if you are a fan of chocolate and cherry you are going to love these.
I baked these up for 30 minutes but they really should have been baked an additional 10 minutes to give them a fully set texture. But if you like an extra gooey brownie, bake them to your liking. Allow to cool before slicing and then enjoy on their own with as the base for a delicious brownie sundae with vanilla ice cream and hot fudge sauce and of course whipped cream and a cherry on top!
I hope you will check out the OliveNation website and give them a go if you like and if you are having a challenge finding a specific flavoring I bet you find what you are looking for there! Thanks to Olive Nation for sponsoring this video and supporting my channel!
I hope you will give these Martha Washington candy inspired brownies a try sometime soon and I hope you love them!
Happy Eating!
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Tahini & Chocolate Brownies Recipe | Vegan Brownie Recipe | Fudgy Brownies
Our very own take on classic fudgy chocolate brownies recipe with a modern twist of some Tahini swirls! Creamy, rich, and with a slight tang from the freshly ground tahini, these chocolate brownies will leave you wanting more!
Products used in this recipe:
1. Flaxseed Flour -
2. Unsweetened Cocoa Powder -
3. Icing Sugar -
4. Pink Himalayan Rock Salt Powder -
5. Castor Sugar -
6. Vanilla Extract -
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No Oven Wheat Brownie Recipe | Eggless Gehun Atta Brownie ~ The Terrace Kitchen
And here is a healthy twist to chocolate brownies :) But, let me assure you using wheat flour does not compromise taste at all. You must give this recipe a try if you are a real brownie fan. Enjoy!!
[INGREDIENTS]
To Roast Almonds:
- 1/4 Cup Almonds
- 1 Tsp Water
- Salt to taste
To make Brownie:
- 1/2 Cup Dark chocolate or compound
- 1/2 Cup Salt
- 1/2 Cup Butter
- 1 Cup Whole wheat flour
- 1 Tbsp Cocoa powder
- 1/2 Tsp Baking powder
- 1/4 Tsp Baking soda
- 3/4 Cup Powdered sugar
- 1/2 Cup Milk
[PRODUCTS USED]
[SUBSCRIBE]
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Black Garlic Chocolate Brownies recipe from the Garlic Farm, Isle of Wight.
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Crackle Top Brownies PERFECT Every Time NEVER Fails! Thick Fudgy Dessert DELICIOUS!
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INGREDIENTS: 10 Square makes 16 Large Brownies
300g Dark Compound OR Cooking Chocolate
200g Unsalted Butter
200g Plain Flour
50g Cocoa Powder
1/2 Teaspoon Baking Powder
300g Brown Sugar
4 Large Eggs
1 Teaspoon Vanilla
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