As we continue with our exploration of fudgy chewy brownie recipes - we use what we learned last time, and add to it with some chocolate liqueur... what will Glen Julie think of these?
|Unsalted butter||6 Tablespoon (about 85 ml or 90 g, plus more for pan)|
|Chopped semi sweet chocolate||6 Ounce (about 170g)|
|Granulated sugar||1/2 Cup (8 tbs) (about 125ml or 110g)|
|Packed brown sugar||1/2 Cup (8 tbs) (about 125ml or 90g)|
|Pure vanilla extract||2 Teaspoon (about 10ml)|
|Chocolate liqueur||3 Tablespoon (about 45ml)|
|All purpose flour||3/4 Cup (12 tbs) (about 175ml or 120g)|
|Unsweetened cocoa powder||1/4 Cup (4 tbs) (about 60ml or 25g)|
|Baking powder||1/4 Teaspoon (about 1ml)|
|Salt||1/4 Teaspoon (about 1ml or 7g)|
1.Preheat oven to 350 ºF (180 ºC).
2.Grease an 8x8" baking pan and line with a parchment paper sling.
3.Brown the butter in a medium-sized saucepan.
4.Stir occasionally; it will foam and spatter as the water content 'boils' off.
5.The butter is ready when the noise stops and you see sandy brown bits at the bottom of the pan.
6.Remove from the heat.
7.Stir chocolate into browned butter until chocolate is melted .
8.In a stand mixer with the whisk attachment combine sugar, eggs, and vanilla.
Beat on medium speed until pale and creamy.
9.Whisk in the chocolate liqueur.
10.With mixer on low speed, add the chocolate/butter mixture, and whisk until combined.
11.In a separate bowl whisk together flour, cocoa powder, baking powder, and salt.
12.Slowly add the flour mixture, until well combined (scraping down sides of bowl as needed).
13.Pour batter into prepared pan, smoothing top with a spatula.
14.Bake until a cake tester comes out with a few crumbs but is not wet - about 30 - 35 minutes.
15.Let cool slightly in pan, then lift out with parchment sling.
16.Serve and enjoy.