This is one of those semi-homemade recipes that just works and I wouldn’t change it. While I love to bake from scratch, semi-homemade and short cuts are so helpful, especially during the busy holiday season. I’ve been making these brownie bites for a long, long time and people can’t believe they are from a box. The key is the Grand Marnier! That delicious orange liqueur transforms a brownie box into something special – something holiday dessert table worthy.
HERE’S HOW TO MAKE IT
Line a baking tin with parchment paper and lightly spray with non-stick baking spray. Set aside. In a large mixing bowl, whisk the dry ingredients, then add the other ingredients listed on the back of the box plus 1 teaspoon of vanilla extract. Whisk or fold to combine without over mixing. Fold in a handful of semi-sweet chocolate chips.
Note: I prefer Pillsbury Chocolate Fudge Brownie Mix Family Size, but you can you the brownie mix of your choice. My baking tin is 7X11 dark coated tin.
Preheat the oven according to the type of baking tin you are using – glass, metal or dark coated. The brownie box provides a guide. Spread mixture evenly and follow the packaging recommended baking time for your specific pan minus 5 minutes. Test for doneness with a wooden skewer. Be careful not to over bake. You want the brownie to be gooey and fudgy. If you over bake the brownie, it will be like a cake and it will lose it’s browniesque quality.
Note: Because I used a dark coated tin, I set my oven to 325°F, baked for 20 minutes and tested with a wooden skewer. Because it was too wet, I baked an additional 5 minutes and removed them from the oven. Whisking the dry ingredients breaks up any clumps and helps mix with ease. Tester should come out mostly clean for that perfect brownie consistency. Remember as any dish cools, the cooking or baking process will continue due to the internal heat.
As soon as the brownies come out of the oven, douse them with a generous sprinkling of Grand Marnier. Allow them to cool completely at room temperature. Trim the edges and keep them for sundaes or cake pops. Cut the brownies in even bite size pieces with a serrated knife. For clean cuts, wash the knife every 2-3 cuts. If you don’t clean the knife, the brownie will stick to the knife and you’ll end up with a jagged edge and torn pieces.
Place the brownie bites in mini baking cups and dust with confectioner’s sugar. That’s it. So simple, so delicious. I love the gooey, fudgy brownie with the hint of orange flavor and the bits of semi-sweet chocolate. It’s the perfect small bite. I love including these in a cookie tin or a holiday dessert table. I hope you enjoy them and get ideas for your own dessert table.
Grand Marnier Brownie Bites
A perfect semi-homemade brownie bite that's elevated with Grand Marnier. Cut into bite size squares, it's the right amount of indulgent chocolate any time of the year.
- 1 18.4 ounce box brownie mix (mix according to packaging instructions) prefer Pillsbury Fudge Brownie, Family Size
- 1 teaspoon vanilla extract
- 1 handful semi-sweet chocolate chips prefer Ghiradelli brand
- Grand Marnier
- confectioner's sugar
Line a 7X11 baking tin with parchment paper. Set aside.
Preheat oven to 350°F if metal or glass or 325°F if dark coated baking tin, according to brownie mix instructions.
In a large mixing bowl, whisk the dry ingredients, add the other ingredients listed on the back of the box plus 1 teaspoon of vanilla extract and whisk to combine.
Fold in a handful of semi-sweet chocolate chips.
Bake according to packaging instructions for your tin type. Test for doneness by inserting a wooden skewer in the center. If the tester comes out mostly clean, remove from oven.
Note: For my dark coated 7X11 baking tin, I baked it at 325°F for 25 minutes.
Generously sprinkle with Grand Marnier and allow to cool completely at room temperature.
Cut with a sharp serrated knife into even bite size pieces. Place in mini baking cups and sprinkle with confectioner's sugar.
Note: For clean cuts, clean the knife frequently.