Brownies

4 ounces unsweetened chocolate, chopped
1 stick unsalted butter
1 1/4 cups sugar
2 teaspoons grated orange peel
1/4 teaspoon salt
3 large eggs
3/4 cup all-purpose flourTopping1/2 cup whipping cream
1 teaspoon grated orange peel
5 1/2 ounces bittersweet or semisweet chocolate, chopped
1 cup confectioner's sugar, siftedHeat oven to 325 degrees. Line 8 by 8-inch metal baking pan with foil.Melt unsweetened chocolate and unsalted butter in heavy saucepan over low heat, stirring until smooth; cool slightly.Whisk sugar, orange peel, vanilla and salt into chocolate mixture. Add eggs, one at a time, whisking until mixture is velvety. Add flour and mix just to blend.Transfer batter into prepared pan and bake about 35 minutes or until top is just springy to touch and toothpick inserted into center comes out with moist crumbs attached. Cool in pan on rack. If necessary, press down on raised edge of brownie to level top.For topping: Bring cream and orange peel to simmer in heavy small saucepan. Remove from heat. Add chocolate and whisk until smooth. Add Grand Marnier and confectioner's sugar, whisk until well blended. Refrigerate until thick enough to spread, stirring occasionally, about 15-30 minutes. Spread topping over brownies and refrigerate until topping is cold, about 1 hour. Using foil as an aid, lift brownies from pan; trim edges. Cut into 25 squares. Let brownies stand at room temperature 30 minutes before serving.Serves 25.Cook's note: Brownies can be prepared up to one week ahead. Cover tightly and keep refrigerated. Nutrition values per serving: 186 calories, 10 g fat (6 g saturated), 23 g carbohydrates, 1 g fiber, 2 g protein, 42 mg cholesterol, 36 mg sodium.