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Sunday, September 11, 2011

Chocolate Liqueur Brownies

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When it comes to brownies, I am all about the fudgy variety. Bring. On. The. Goo. I loved the sweet and salty brownies in part because of their consistency. If you didn’t know better, you’d think they were underbaked. Similarly, these chocolate liqueur brownies are dense, rich, and fudgy. Instead of a salted caramel filling, the flavor of chocolate liqueur is infused throughout!

I was a little concerned that the liqueur wouldn’t be prominent enough but it was noticeable in every bite. As if booze-filled gooey brownies weren’t decadent enough, we topped these with a scoop of vanilla ice cream and another drizzle of chocolate liqueur. Pleasures like these are why I could never, ever give up dessert!

Note--if you don't have chocolate liqueur on hand, you could easily use another liqueur (such as Kahlua) and get a similar flavor. Special thanks to Maria for hooking me up with the chocolate stuff! :)

One Year Ago: Banana Oatmeal Date Cookies

Chocolate Liqueur Brownies
adapted from here

-1 1/2 cups flour
-1/2 tsp baking powder
-1/2 tsp salt
-2/3 cup butter (10 tbsp plus 2 tsp)
-3 oz. unsweetened chocolate
-3 large eggs
-2 cups sugar
-1/3 cup chocolate liqueur plus 1 tbsp, separated

1. Preheat oven to 350F. Line a 9-inch baking pan with foil and spray with cooling spray.
2. In a saucepan, melt the chocolate and butter over low heat until smooth and melted.
3. In a separate mixing bowl, beat sugar with eggs until light in color. Stir in melted chocolate and mix. Stir in chocolate liqueur.
4. In a separate bowl, sift together flour, baking powder, and salt. Add to chocolate mixture and beat well.
5. Pour batter into the prepared pan. Bake for 30 minutes or until the top springs back when touched lightly in the center. Cool pan on a wire rack. Once completely cooled, brush with remaining tablespoon of liqueur. Allow to set before cutting into slices and serving.
*Bars will keep, wrapped well, at room temperature for a few days