The basic brownie recipe I use is a million years old, and has no baking powder or soda. The brownies are not cakey, but chewy and dense. To get the original version, just swap the Gran Marnier for a teaspoon of vanilla. In my house, growing up, mom put marshmallow on when they were hot, then cooled them and topped them with chocolate frosting. I sometimes use Andes Candies on top for mint, but the Orange version was a huge hit with Ahmed, so they’ve become a staple. One note: I always use large eggs in heirloom recipes, NOT extra-large, because they most closely approximate the size of egg my grandmother/great-aunts had.4 oz Unsweetened Chocolate
3/4 cup butter
2 cups sugar
3 large eggs
1 ridiculously generous tablespoon of Gran Marnier Orange Licqueur
1 cup flour
1 cup coarsely chopped walnuts (optional)
preheat HEAT oven to 350°F.
Butter and flour 13x9-inch pan.
Melt chocolate and butter in a small pan, OR MICROWAVE in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and liqueur. Add flour and nuts; mix well. Pour into prepared pan.
Beat the living crap out of a Terry's Chocolate Orange, until it's basically crumbs. (Cover with towel, use hammer or the head of a willful child.)
BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. Top should have a crepe-paper appearance. Dump the chocolate orange bits on while hot. Allow to melt, then spread.
Cool completely (or set in frig) before cutting.
