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Grand Marnier Brownies

"A brownie for adults."
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servings 230 cals
Original recipe yields 16 servings (16 brownies)


  • Calories:
  • 230 kcal
  • 12%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 31g
  • 10%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square baking pan.
  2. Over low heat, melt chocolate and butter in a medium saucepan. Stir until smooth. Remove from heat and cool slightly.
  3. In a large bowl, beat sugars and eggs until light and fluffy (about 2 minutes with electric mixer). Add melted chocolate, 3 tablespoons of the Grand Marnier, vanilla and the orange peel, mixing until well blended. Mix in the flour, salt and chocolate chips (on low speed if using an electric mixer).
  4. Pour batter into prepared pan. Smooth the top. Bake for 30-35 until sides look done and top feels firm. Inserting a toothpick 2 inches from center should come out clean; however, center will jiggle and look undercooked.
  5. Remove from oven and brush top with the remaining 1 tablespoon Grand Marnier. Cover pan with foil or plastic and cool completely. Cut into 2 inch squares. Store covered at room temperature or they may be frozen. Defrost covered at room temperature.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 38
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DELICIOUS! This is a very wet, soft brownie, with the perfect amount of Grand Marnier. I would recommend cutting them into 1-inch squares because they're so rich. HINT: pour the batter into the ...

Delicious recipe! I love orange and chocolate together and this does the trick. A tip for those who mention their chips sank to the bottom: toss the chips in a bit of flour before adding them to...

These are GRAND (!) and have become a regular item for company and gift-giving. Note: A small piece goes a long way. I found mini chocolate chips work best; standard size sink to the bottom. I b...

these were excellent. I did not use choc chips at all. I think there could be a lot less sugar and I will try that next time.

I had never made brownies without a mix before this, so was a little concerned starting off. After reading reviews, I used 1/4 cup of Kahlua instead of the Grand Marnier (just because that's wha...

These were excellent. Since I did not have any baking chocolate on hand I used the conversion on the back of the cocoa powder (3 Tbsp cocoa 1 Tbsp oil per square of chocolate). I also used 1 Tbs...

I tried Hennessy Cognac with extra vanilla, orange zest - fresh and dried (McCormick Valencia Orange Peel). I also put the chips on the top and all the flavorings in the mix. I baked for 35 min....

Yum! A deliciously grown-up tasting brownie. Great brownie texture woth or with out the Grand Marnier.

So Good!! Made a few changes-omitted the orange zest and used Kahula, baked in a 9" pan for 25 min to save time. Very rich. good flavor. Passed out a few recipes tonight