Cointreau or Grand Marnier Cinnamon Brownies

I modified this from an old family recipe. I prefer using Cointreau but Grand Marnier works, too!

This recipe will make 40 bite-sized brownies (1 pan) or enough batter for 6 miniature and 2 medium-sized Bundt cakes. Ingredients:

• 2 sticks (1/2 pound) unsalted butter

• 6 ounces semi-sweet chocolate, broken into bits

• 4 eggs

• 1 teaspoon salt

• 2 cups sugar

• 1 cups all-purpose flower

• 4 tablespoons vanilla extract

• 2 tablespoons almond extract

• 3 tablespoons cinnamon

• 1 cup Grand Marnier or Cointreau liqueur

• 2 cups milk-chocolate or semi-sweet chocolate chips (amount will depend on desired taste)

• Powdered Sugar in a confection sprinkler

Instructions:

  1. Pre-heat oven to 350ºF. Lightly grease 1 large glassware lasagna pan or the miniature Bundt cake molds you plan on using. I suggest using Baker’s Delight spray coating.

  2. Put the butter and chocolate into a large glass measuring cup (microwave safe). Put in microwave and heat at medium setting until butter completely melts. Remove from microwave and stir butter and chocolate mixture until totally combined into a chocolate syrup. Set aside to cool for 5 minutes.

  3. In a large bowl using an electric mixer beat eggs with salt on low speed. Gradually beat in sugar on low speed , then beat at high speed until mixture is thick and pale (typically less than one minute). At medium speed slowly add chocolate mixture. Then add vanilla and almond extract, beating until blended. On low speed beat in flour.

  4. Once mixture is completely blended add cinnamon and Grand Marnier (or Cointreau) liqueur.

  5. When mixture is uniform, stop beating and pour half the batter into the pan or the Bundt molds. Sprinkle chocolate chips uniformly over mixture in pan/molds. Pour remaining batter into pan/molds to create a layer of chocolate chips in between two layers of batter.

  6. Bake for 30 minutes or until toothpick inserted into middle of pan comes out clean.

  7. Let cool for 60 minutes before attempting to remove from pan/molds. If desired sprinkle powdered sugar on top of completed confections.

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