9 oz. bittersweet chocolate, coarsely chopped
6 oz. unsweetened chocolate, coarsely chopped
12 tbsp. (1 1/2 sticks) unsalted butter, softened
3/4 c. granulated sugar
3/4 c. packed dark brown sugar
3 lg. eggs, at room temperature
1/3 c. Grand Marnier
1 tsp. vanilla extract
1/2 tsp. grated orange zest
1 1/4 c. all purpose flour
1/4 tsp. salt
1 1/2 c. coarsely broken walnuts
15 chocolate dipped walnuts (dip only 1/2 the nut, leave other 1/2 plain), for garnish

Position a rack in the center of the oven and preheat to 350 degrees. Line a 13 x 9 inch pan with aluminum foil so the foil extends 2 inches beyond the long sides of the pan. Lightly butter the bottom and sides of foil lined pan.

In the top of a double boiler, over hot, not simmering, water, melt the chocolates, stirring occasionally, until melted. Remove the top part of the double boiler from the bottom and cool the chocolate for about 10 minutes until tepid.

In a large bowl, using a hand held electric mixer set at medium high speed, beat together the butter and sugars for 1 1/2 to 2 minutes until combined. One at a time, beat in eggs, beating well after each addition. Beat in the Grand Marnier, vanilla and orange zest until combined. The mixture may look slightly curdled. Beat in the cooled chocolate until well combined. On low speed, beat in the flour and salt just until mixed. Using a wooden spoon, stir in the broken nuts.

Scrape batter into the prepared pan and smooth the surface with a rubber spatula. Bake the brownies for 25 to 30 minutes, or until cake tester or toothpick inserted 2 inches from the center comes out almost dry. Do not overbake.

Cool the brownies in the pan on a wire rack. Place the brownies in the pan in the freezer for 20 minutes to chill. Using the two long ends of the foil as handles, lift the brownies out of the pan. Gently invert the brownies onto a large plate and carefully peel off the foil. Invert again onto a smooth surface and cut into 15 squares. Garnish with chocolate dipped walnuts. Makes 15 brownies.