Friday, March 14, 2014
These brownies will knock your socks off. On the gooey, stick-to-your-teeth meter, these are a definite 10. But the boozy chocolate goodness doesn't stop there. On top of that perfect brownie is a delicious, chocolate-coffee-whiskey frosting. Making these go off-the-charts. This is the perfect blend of coffee, chocolate, and whisky that will wake you up while giving you your whiskey fix.
Now you don't have to choose between chocolate, whiskey or coffee, you can have all three is a deliciously decadent dessert. These would be a delicious way to end your St. Paddy's day celebration or just to end a rough day! Either way, make these boozy fudgy brownies soon and enjoy with a big glass of ice cold milk or Irish coffee!
Irish Coffee and Whiskey Brownies
For the brownies-
2 Oz Semisweet chocolate, roughly chopped
3 Oz Bittersweet chocolate, roughly chopped
9 Tbsp unsalted butter, cut in tablespoon slices
1 Cup sugar
1/4 Cup strong brewed coffee
1/4 Cup Irish whiskey
1 Tsp vanilla
1/3 Cup +2 Tbsp flour
1/4 Tsp salt
For the chocolate whiskey frosting-
2 Tbsp unsalted butter
1/3 Cup cocoa powder
1 Cup +2 Tbsp powdered sugar
2-3 Tbsp coffee
1-2 Tbsp Irish whiskey
Pinch of salt
Preheat oven to 350. Line an 8x8 pan with parchment paper and set aside.
Place both chocolates and butter in a medium sauce pan and place over medium low heat, stirring often, until the mixture has melted. Add the sugar and whisk to combine. Set the chocolate mixture aside and allow it to cool to room temperature.
Once the mixture has cooled add the coffee and whiskey and whisk to combine. Add the eggs, one at a time, and stir to incorporate. Add the vanilla and stir. Add the flour and salt and whisk until just combined.
Pour in the prepared pan and bake for 35-45 minutes, until the sides are set and the center is no longer runny. Remove from oven, leave in the pan, and allow to cool.
For the glaze-
Place the butter in a microwave safe dish and heat in the microwave until melted, about 15-20 seconds. Add 2 tablespoons of coffee, cocoa powder and powdered sugar and stir to combine. Slowly add the whiskey, one tablespoon at at time stirring to mix thoroughly. If the mixture is still too thick, add more coffee or whiskey a teaspoon at a time, according to your taste preference and stir until it's still thick but able to be poured and easily spread. Add the salt and stir to combine.
Slowly pour over the cooled brownies, that are still in the pan, and allow the frosting to set. Remove from pan, cut and serve.
Recipe source: A Lynsey Original