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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
7 oz semi-sweet chocolate chips
6 tbsp unsalted butter
2/3 cup sifted flour
1/4 tsp baking soda and salt
2 1/2 tsp instant coffee powder
2 eggs, one at a time, beating after each addition 1/2 cup sugar
2 tbsp Irish whiskey
Whiskey Cream, recipe follows
Semi-sweet chocolate mini chips
In a pan, melt chocolate and butter. Remove from heat, stir until smooth. Let cool to room temperature.
Lightly grease a 9 inch square baking pan and line the pan with foil or parchment paper which extends over the sides for easy removal and spray with cooking spray.
Combine dry ingredients; set aside. Beat eggs until thick and light in color. Add sugar and 1 tbsp whiskey; beat until well blended. Stir in chocolate mixture and then dry ingredients to blend.
Pour batter into prepared pans; bake at 325 for 25-30 minutes or until top is shiny. Cool in pan on rack at least 2 hours. Loosen the edges and invert onto a plate. Gently peel away paper.
Prick cake at 1 1/2 inch intervals with a wooden toothpick and evenly pour remaining whiskey over surface 1 tsp at a time. Let stand for 30 minutes. While cake is cooling, make butter cream and spread over surface. Sprinkle with chocolate chips and chill again until topping is firm.
About 1 hour before serving, remove brownie from refrigerator and cut into bars. Serve at room temperature.
Whiskey Cream
1/3 cup heavy cream, chilled
3 tbsp unsalted butter, room temperature
1/2 cup confectioners sugar
1 1/2 tsp Irish whiskey
In a chilled bowl, with chilled beaters, beat cream until fluffy, refrigerate. Beat butter and sugar together until smooth. Blend in whiskey. Fold in half the chilled cream and then fold in remaining cream.
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IRISH COFFEE BROWNIES
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
7 oz semi-sweet chocolate chips
6 tbsp unsalted butter
2/3 cup sifted flour
1/4 tsp baking soda and salt
2 1/2 tsp instant coffee powder
2 eggs, one at a time, beating after each addition 1/2 cup sugar
2 tbsp Irish whiskey
Whiskey Cream, recipe follows
Semi-sweet chocolate mini chips
In a pan, melt chocolate and butter. Remove from heat, stir until smooth. Let cool to room temperature.
Lightly grease a 9 inch square baking pan and line the pan with foil or parchment paper which extends over the sides for easy removal and spray with cooking spray.
Combine dry ingredients; set aside. Beat eggs until thick and light in color. Add sugar and 1 tbsp whiskey; beat until well blended. Stir in chocolate mixture and then dry ingredients to blend.
Pour batter into prepared pans; bake at 325 for 25-30 minutes or until top is shiny. Cool in pan on rack at least 2 hours. Loosen the edges and invert onto a plate. Gently peel away paper.
Prick cake at 1 1/2 inch intervals with a wooden toothpick and evenly pour remaining whiskey over surface 1 tsp at a time. Let stand for 30 minutes. While cake is cooling, make butter cream and spread over surface. Sprinkle with chocolate chips and chill again until topping is firm.
About 1 hour before serving, remove brownie from refrigerator and cut into bars. Serve at room temperature.
Whiskey Cream
1/3 cup heavy cream, chilled
3 tbsp unsalted butter, room temperature
1/2 cup confectioners sugar
1 1/2 tsp Irish whiskey
In a chilled bowl, with chilled beaters, beat cream until fluffy, refrigerate. Beat butter and sugar together until smooth. Blend in whiskey. Fold in half the chilled cream and then fold in remaining cream.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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