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Moist, chewy brownies with an intense chocolate flavor (the coffee intensifies the chocolate) * plus IRISH WHISKEY in the batter and the frosting *
From scratch * optional nuts * 9x13" pan
From scratch * optional nuts * 9x13" pan
IRISH COFFEE BROWNIES
1-1/4 cups granulated sugar ……...........3/4 cup butter, softened
1/2 cup unsweetened cocoa powder (regular or dark)
2 eggs ………………………………................1 tsp vanilla
1-1/2 cups flour ………………................... 1 tsp baking powder
1/4 tsp baking soda ………………............ 3/4 cup milk
1/4 cup Irish Whiskey …………….............2 TB instant coffee crystals
1 cup chopped walnuts (optional)
* * *
2-1/2 cups powdered sugar….............…1 TB Irish Whisky
2 TB unsweetened cocoa powder (I use dark)
1-1/4 tsp vanilla………………..............…..3-4 TB brewed coffee
Chopped walnuts (optional)
***
Preheat oven to 350. Grease or baking spray a 9x13” pan.
Heat sugar, butter, and 1/2 cup cocoa powder in large saucepan over med. heat until butter melts (stirring constantly). Remove from heat and scrape into a large mixing bowl. Add eggs and vanilla; beat lightly just until combined.
Whisk together flour, baking powder, and baking soda in a bowl; set aside.
Stir together milk and 1/4 cup whiskey; stir in coffee crystals; set aside.
Add flour mixture and milk mixture alternately to chocolate mixture (beating by hand after each addition). Stir in nuts (if using). Spread in pan. Bake 15-20 minutes (or until a toothpick inserted near the center comes out clean). Cool in pan on a wire rack.
Meanwhile, make IRISH COFFEE GLAZE/FROSTING:
Whisk together sifted powdered sugar, 2 TB unsweetened cocoa powder, 1 TB Irish whiskey, and 1-1/4 tsp vanilla. Whisk in 3-4 TB coffee until drizzling consistency. (Can adjust by adding more sugar or coffee) If desired, sprinkle with additional chopped nuts. Makes 36 brownies.
1-1/4 cups granulated sugar ……...........3/4 cup butter, softened
1/2 cup unsweetened cocoa powder (regular or dark)
2 eggs ………………………………................1 tsp vanilla
1-1/2 cups flour ………………................... 1 tsp baking powder
1/4 tsp baking soda ………………............ 3/4 cup milk
1/4 cup Irish Whiskey …………….............2 TB instant coffee crystals
1 cup chopped walnuts (optional)
* * *
2-1/2 cups powdered sugar….............…1 TB Irish Whisky
2 TB unsweetened cocoa powder (I use dark)
1-1/4 tsp vanilla………………..............…..3-4 TB brewed coffee
Chopped walnuts (optional)
***
Preheat oven to 350. Grease or baking spray a 9x13” pan.
Heat sugar, butter, and 1/2 cup cocoa powder in large saucepan over med. heat until butter melts (stirring constantly). Remove from heat and scrape into a large mixing bowl. Add eggs and vanilla; beat lightly just until combined.
Whisk together flour, baking powder, and baking soda in a bowl; set aside.
Stir together milk and 1/4 cup whiskey; stir in coffee crystals; set aside.
Add flour mixture and milk mixture alternately to chocolate mixture (beating by hand after each addition). Stir in nuts (if using). Spread in pan. Bake 15-20 minutes (or until a toothpick inserted near the center comes out clean). Cool in pan on a wire rack.
Meanwhile, make IRISH COFFEE GLAZE/FROSTING:
Whisk together sifted powdered sugar, 2 TB unsweetened cocoa powder, 1 TB Irish whiskey, and 1-1/4 tsp vanilla. Whisk in 3-4 TB coffee until drizzling consistency. (Can adjust by adding more sugar or coffee) If desired, sprinkle with additional chopped nuts. Makes 36 brownies.
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