GRAND MARNIER BROWNIES
INGREDIENTS:
6 oz Semisweet chocolate, 4 lg Eggs, at room temperature
-coarsely chopped 1 tb Vanilla extract, divided
3 oz Unsweetened chocolate, 1 c Unsalted butter, softened
-coarsely chopped 1 c All-purpose flour
16 oz Cream cheese, softened 1/4 ts Salt
2 c Granulated sugar, divided
6 oz Semisweet chocolate, 4 lg Eggs, at room temperature
-coarsely chopped 1 tb Vanilla extract, divided
3 oz Unsweetened chocolate, 1 c Unsalted butter, softened
-coarsely chopped 1 c All-purpose flour
16 oz Cream cheese, softened 1/4 ts Salt
2 c Granulated sugar, divided
Position a rack in the center of the oven and preheat to 350 degrees F. Line a 13-by-9-inch baking pan with aluminum foil so that the foil extends 2 inches beyond the long sides of the pan. Lightly butter the bottom and sides of the foil-lined pan.
Melt the chocolates according to the melting instructions in the Chocolate Key. Cool the chocolate for 10 to 15 minutes, until tepid. In a large bowl, using a hand-held electric mixer set at medium speed, beat together the cream cheese and 1/3 cup of the sugar until smooth. Beat in one of the eggs and 1 teaspoon of the vanilla until combined. In another large bowl, using a hand-held electric mixer set at medium speed, beat the butter and remaining 1 2/3 cups of sugar until combined.
One at a time, beat in the remaining 3 eggs, beating well after each addition. Beat in the melted chocolate and the remaining 2 teaspoons of vanilla extract. On low speed, beat in the flour and salt, just until combined.
Scrape all but 1 cup of the chocolate batter into the prepared pan and smooth the top with a rubber spatula. Spread the cream cheese mixture evenly over the batter. Spoon the reserved chocolate batter over the cream cheese mixture. Using a table knife, pull it through the layers of batter with a slight lifting motion, in a zigzag pattern to create a marbleized pattern. Bake for 30 to 40 minutes, or until a cake tester or toothpick inserted 2 inches away from the center comes out with a few moist crumbs clinging to it.
Cool the brownies in the pan set on a wire rack. When the brownies are completely cooled, using the two ends of the foil as handles, lift the brownies out of the pan. Cut into squares. Submitted
Melt the chocolates according to the melting instructions in the Chocolate Key. Cool the chocolate for 10 to 15 minutes, until tepid. In a large bowl, using a hand-held electric mixer set at medium speed, beat together the cream cheese and 1/3 cup of the sugar until smooth. Beat in one of the eggs and 1 teaspoon of the vanilla until combined. In another large bowl, using a hand-held electric mixer set at medium speed, beat the butter and remaining 1 2/3 cups of sugar until combined.
One at a time, beat in the remaining 3 eggs, beating well after each addition. Beat in the melted chocolate and the remaining 2 teaspoons of vanilla extract. On low speed, beat in the flour and salt, just until combined.
Scrape all but 1 cup of the chocolate batter into the prepared pan and smooth the top with a rubber spatula. Spread the cream cheese mixture evenly over the batter. Spoon the reserved chocolate batter over the cream cheese mixture. Using a table knife, pull it through the layers of batter with a slight lifting motion, in a zigzag pattern to create a marbleized pattern. Bake for 30 to 40 minutes, or until a cake tester or toothpick inserted 2 inches away from the center comes out with a few moist crumbs clinging to it.
Cool the brownies in the pan set on a wire rack. When the brownies are completely cooled, using the two ends of the foil as handles, lift the brownies out of the pan. Cut into squares. Submitted