Recipe information
Yield
Makes 16
Ingredients
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (packed) golden brown sugar
6 tablespoons (3/4 stick) unsalted butter, melted
1 large egg
3 tablespoons orange liqueur
1/2 teaspoon vanilla extract
6 ounces milk chocolate, cut into 1/2-inch pieces
1/3 cup chopped pecans
1/4 cup chopped candied orange peel
Preparation
Step 1
Preheat oven to 350°F. Butter 8x8x2-inch baking pan. Mix first 3 ingredients in small bowl. Whisk brown sugar, butter, egg, 2 tablespoons liqueur and vanilla in large bowl to blend. Add dry ingredients; stir to blend. Stir in chocolate, pecans and peel. Transfer batter to pan.
Step 2
Bake batter until golden and tester inserted into center comes out clean, about 25 minutes. Transfer pan to rack. Brush top with 1 tablespoon liqueur. Cool completely in pan. Cut into 16 squares. (Can be made 2 days ahead. Wrap in plastic; store at room temperature.)
