Ingredients for Liqueur Brownies
- Bittersweet Chocolate
- Your Favorite Liqueur
- 1 cup (2 sticks, 227g) unsalted butter
- 1 ¾ cups (350g) granulated sugar
- Egg
- Egg Whites
- Vanilla Extract
- 1 cup (120g) all-purpose flour
- Pinch of salt
- 7 ounces (198g) semi-sweet chocolate, plus 2 ounces (57g) for topping
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How to Make Liqueur Brownies
- Preheat oven to 325°F (160°C). Grease and flour a 7x9 inch baking pan.
- Melt 7 ounces (198g) of semi-sweet chocolate in a double boiler over hot (not boiling) water. Stir occasionally until smooth. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter until light and fluffy (about 3-5 minutes).
- Gradually add 1 ¾ cups (350g) granulated sugar and beat for 2 minutes, until smooth and creamy.
- Stir in ¼ cup (60ml) of your favorite liqueur (Kahlúa recommended).
- Add 4 large eggs one at a time, beating well after each addition.
- Beat in 1 teaspoon pure vanilla extract and a pinch of salt.
- Gently fold in the melted chocolate until just combined.
- In a separate bowl, whisk together 1 cup (120g) all-purpose flour and ½ teaspoon baking powder. Gradually add to the wet ingredients, folding until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- While the brownies are still warm, melt 2 ounces (57g) of additional semi-sweet chocolate and spread evenly over the top. Let cool completely before refrigerating for at least 30 minutes to set.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
30g
Fat
27g
Carbs
4g
