Serves 16.

1 cup butter
1 cup bittersweet chocolate
5 eggs
1 1/2 cups granulated sugar
2 teaspoons Grand Marnier
1 teaspoon grated orange peel
1 teaspoon vanilla extract
2/3 cup toasted slivered almonds
2/3 cup flour, sifted
1/2 cup raisins

Combine the butter and chocolate in a heavy medium-size saucepan. Cook over very low heat until melted, stirring constantly until smooth. Remove from the heat. Cool lightly.

Beat the eggs and sugar in a mixing bowl until blended and smooth. Stir in the Grand Marnier, orange peel and vanilla extract. Stir in the almonds, then the chocolate mixture. Fold in the flour. Fold in the raisins.

Spoon the batter into a lightly buttered and floured 9 x 13-inch baking pan. Bake at 350 degrees F for 25 minutes or until the edges crack and the wooden pick inserted near the center comes out clean.

Cool in the pan on a wire rack for 30 minutes.

Cut into squares. Remove the brownies to a wire rack to cool completely.