Whiskey River-Dark Chocolate Brownies
Makes about 2 dozen
Prep: 10 min., Bake: 40 min.

1 (8-oz.) package unsweetened chocolate, chopped
3/4 cup salted butter, cut into pieces
2 cups sugar
3 large eggs
1/4 cup whiskey
1 tsp vanilla bean paste
1 cup all-purpose flour
1/4 tsp table salt
Preheat oven to 350 degrees. Line bottom and sides of a 9-inch baking pan with foil, allowing 2-inches to extend over the sides; lightly grease foil.
Microwave chocolate and butter in a large glass microwave-safe bowl at HIGH 1 1/2 minutes, stirring every 30 seconds until smooth. Whisk in sugar. Add eggs, whiskey, and vanilla bean paste; whisk until smooth. Add flour and salt; whisk until smooth. Pour mixture into prepared pan.
Bake for 40 minutes or until puffed and just set. Cool completely on a wire rack. Lift brownies from pan, using foil sides as handles. Remove foil, and cut brownies into squares.
Enjoy.
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