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1
Preheat oven to 325F.
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2
Line 8x8-inch metal baking pan with foil.
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3
Melt unsweetened chocolate and unsalted butter in heavy medium saucepan over low heat, stirring until smooth; cool slightly.
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4
Whisk sugar, grated orange peel, vanilla extract and salt into chocolate mixture.
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5
Whisk in eggs 1 at a time, then continue whisking until mixture is velvety.
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6
Add flour and whisk just to blend.
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7
Transfer batter to prepared metal baking pan.
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8
Bake brownies until top is just springy to touch and toothpick inserted into center comes out with moist crumbs attached, about 35 minutes.
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9
Cool in pan on rack 10 minutes.
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10
If necessary, press down on raised brownie edges to level top.
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11
Cool in pan completely.
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12
Bring cream and orange peel to simmer in heavy small saucepan.
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13
Remove from heat.
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14
Add chocolate and whisk until smooth.
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15
Whisk in Grand Marnier.
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16
Refrigerate until thick enough to spread, stirring occasionally, about 45 minutes.
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17
Spread topping over brownies.
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18
Refrigerate until topping is cold, about 1 hour.
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19
(Can be prepared 1 week ahead.
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20
Cover brownies tightly and keep refrigerated.)
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21
Using foil as aid, lift brownies from pan; trim edges.
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22
Cut into 25 squares.
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23
Let brownies stand at room temperature 30 minutes before serving.
