• 3/4 cup sweet butter
• 2 squares semisweet chocolate, coarsely chopped
• 2 squares unsweetened chocolate, coarsely chopped
• 1-3/4 cups sugar
• 1 Tbsp. instant coffee granules
• 3 eggs
• 1/4 cup orange-flavored liqueur
• 2 tsp. grated orange peel
• 1 cup all-purpose flour
• 1 pkg. (12-oz) semisweet chocolate chips
• 2 Tbsp. Crisco

Preheat oven to 350º. Grease 13x9 inch baking pan.

Melt butter and chopped chocolates in large, heavy saucepan over low heat, stirring constantly. Stir in sugar and coffee granules. Remove from heat. Cool slightly.

Beat in eggs, one at a time with wire whisk. Whisk in liqueur and orange peel. Beat flour into chocolate mixture until blended.

Spread batter evenly in pans. Bake for 30 minutes.

Meanwhile, melt chocolate chips and Crisco in small, heavy pan over low heat, stirring constantly. Immediately, spread hot chocolate mixture over warm brownies. Cool completely. Cut into squares

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