Title: Orange Mocha Brownies
Categories: Post2
Yield: 24 servings

2 c Unsalted butter; (2 sticks)
4 oz Unsweetened chocolate
4 oz Semisweet or bittersweet
-chocolate
2 c Granulated sugar
5 Eggs
1 1/2 c Unbleached flour
2 tb Grand Marnier
1 tb Coffee extract
1 tb Grated orange zest
1 ds Salt
1 1/2 c Chopped pecans; optional

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.

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

Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net

Converted by MM_Buster v2.0l.