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.
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.