Orange Liqueur {Cointreau} Brownies
By: Julia Mueller
Published: Tuesday, May 29, 2012 - 7:17am

Ingredients




1 stick unsalted butter
¼  cup coconut milk (or an additional ½ stick of butter)
½ cup unsweetened cocoa powder (Ghirardeli)
½ cup sweet ground chocolate powder (Ghrardelli) + more for sprinkling on top
1/3 cup Cointreau
3 eggs
1 tablespoon vanilla extract
2 cups brown sugar
1 cup flour
1-1/2 teaspoons salt
½ teaspoon baking powder

Preparation

1 Preheat the oven to 350 degrees. Prepare a parchment lined or oiled baking dish (I used a square 8” x 8” casserole dish). 2 In a saucepan, combine butter, coconut milk and heat to medium low, stirring constantly. Once butter is melted, add the two types of chocolate powder, stir until all chunks of cocoa powder are dissolved and the substance is thick.  Remove from heat and add the Cointreau, stir and set aside. 3 In a mixing bowl or mixer, combine the eggs, vanilla extract and brown sugar. Mix just until creamed (lumps of brown sugar are dissolved). Add the butter/chocolate mixture from the saucepan to egg/brown sugar mixture. Mix just until combined. 4 In a separate bowl, combine all purpose flour, baking powder and salt. Whisk/stir to combine. 5 Add the flour mixture to the “wet” mixture. Mix just until the flour is combined. 6 Bake 35 – 40 minutes until brownies test clean. Sprinkle extra ground chocolate on top.

About

These zesty boozed up brownies have just enough kick to make you wonder what the secret ingredient is...They're chocolatey, they're soft, they make you swoon.