2 sticks or real butter
6 oz. bittersweet chocolate
5 sm. eggs
1 1/2 c. granulated sugar
1 tsp. Gran Marnier Liqueur
1 tsp. grated orange peel
1/8 tsp. vanilla
2/3 c. slivered almonds, toasted
2/3 c. all purpose flour

Preheat oven to 350 degrees. Lightly butter and flour 9x12 inch baking pan. Melt one cup butter and chocolate in heavy medium saucepan over low heat, stirring constantly until smooth. Remove from heat, cool slightly.

Using electric mixer, beat eggs and sugar until blended. Stir in Gran Marnier, orange peel and vanilla. Blend in almonds, then chocolate mixture. Add flour and fold until just blended. Pour batter into prepared baking pan. Bake until edges crack and knife comes out clean, about 25 minutes. Cool on rack for 30 minutes. Cut into 16 squares. Transfer to rack and cool completely.