Saturday, March 12, 2011


You gotta love being Irish when you can create a recipe with whisky, chocolate and coffee. These are so moist and delicious with whisky in both the brownies and the glaze topping. Makes about 36 brownies, perfect for your holiday party.
1-1/4 cup sugar
3/4 cup unsalted butter
1/2 cup unsweetened cocoa powder
2 eggs
1 tsp vanilla
1-1/2 cup flour
1 tsp baking powder
1/4 tsp baking soda
3/4 cup milk
1/4 cup Irish Whisky
2 tbl instant coffee crystals
1 cup chopped walnuts
2-1/2 cups sifted powdered sugar
2 tbl unsweetened cocoa powder
1 tbl Irish Whisky
1-1/4 vanilla
3-4 tbl brewed coffee
walnuts for topping
Preheat oven to 350 degrees
Heat sugar, butter and 1/2 cup cocoa powder in a saucepan until butter melts. Remove from heat and add eggs and 1 tsp vanilla. Stir to combine.
Stir flour, baking powder and baking soda in a bowl. In another bowl combine milk, 1/4 cup whisky and coffee crystals. Add flour mixture and milk mixture alternately to the chocolate mixture until all combined. Stir in nuts and pour into a greased 13 x 9 x 2 pan. Bake for 15-20 minutes until toothpick comes out clean. Place on wire rack to cool.
For glaze, stir together powdered sugar, 2 tbl cocoa powder, 1 tbl Irish Whisky, 1-1/4 tsp vanilla. Stir in 3-4 tbl of brewed coffee until you get a drizzle consistency.
Drizzle over brownies and add walnuts if you like.


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