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Preheat the oven to 350 (F). Line a 9 x 13 inch pan with aluminum foil and coat generously with butter or baking spray.
In a small bowl, whisk together the flour, salt, and cocoa powder.
In a double boiler, melt together the chocolate and butter, stirring together the whole time to distribute the heat and prevent burning. If you don't have a double boiler, you can use a medium glass or metal bowl and set it atop a pot of boiling water -- this works just as well. Remove from the heat once the mixture is smooth.
Add the sugar and brown sugar to the melted butter and chocolate. Whisk in three of the eggs until combined. Add the remaining two eggs and whisk until combined. Add the Grand Marinier and stir to combine. Do not overbeat the brownies at this stage or you will get cakey brownies, rather than the fudge-y kind that this recipe seeks to achieve.
Sprinkle the flour mixture over the batter and use a spatula to fold in the flour mixture into the chocolate until just a tiny trace of flour mixture is still visible.
Pour the batter into your prepared pan and bake in the center of the oven for about 20-25 minutes until the brownies are just set. For sea-level, bake for 25 - 30 minutes and rotate the pan halfway through the bake time. A toothpick inserted in the center should come out with just a few moist crumbs sticking to it. Place the pan on a cooling rack and allow the brownies to cool completely before cutting into squares.