Liqueur Brownies

niedziela, 9 lutego 2014

Liqueur Brownies

Time: 55 mins


  • 7 ounces bittersweet chocolate
  • 1/2 cup your favorite liqueur
  • 6 tablespoons butter
  • 3/4 cup sugar
  • 1 egg
  • 2 egg whites
  • 1/2 teaspoon vanilla extract
  • 3/4 cup sifted flour
  • 1 pinch salt
  • 7 ounces chocolate (yes, more)


  • 1 Preheat oven to 325.
  • 2 In a double boiler with hot but not boiling water, melt 7 oz chocolate. You can let the chocolate hang out in the pan while you take care of the rest of the ingredients.
  • 3 Cream the butter until it is white and smooth, 3-5 minutes.
  • 4 Add the sugar and beat for 2 minutes, or until smooth and creamy.
  • 5 At this point the chocolate will be melted. Add the liquer, whisk it in, and let it simmer.
  • 6 Add the eggs one at a time, beating continuously. Add the vanilla and salt. Beat 1 minute or until light in color and frothy.
  • 7 Add the chocolate mixture, beat until combined.
  • 8 Fold in the flour. Do not overmix!
  • 9 Pour into a greased 7x9 pan and bake until a knife inserted in the center comes out clean, about 25 minutes (or less if you like gooey, fudgy brownies).
  • 10 When the brownies are done, put the rest of the chocolate on the top and let it melt. Smooth it over the top and refrigerate.

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