This week on our exploration of chocolate brownie recipes... Glen adds a little homemade coffee liqueur (kahlua) to the mix. The idea is that the coffee will enhance and amplify the chocolate flavour - plus add a little coffee kick.
|Unsalted butter||6 Tablespoon (85 mL or 90g, plus more for pan)|
|Semisweet chocolate||6 Ounce (about 170g,coarsely chopped)|
|Granulated sugar||1/2 Cup (8 tbs) (125 mL / 110g)|
|Packed brown sugar||1/2 Cup (8 tbs) (125 mL / 90g)|
|Pure vanilla extract||2 Teaspoon (10 ml)|
|Coffee liqueur||4 Tablespoon (60 ml)|
|For flour mixture:|
|All purpose flour||3/4 Cup (12 tbs)|
|Unsweetened cocoa powder||1/4 Cup (4 tbs) (60 mL / 25g)|
|Baking powder||1/4 Teaspoon (1 ml)|
|Salt||1/4 Teaspoon (1 mL / 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 foaming stops and you see 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.
9.Whisk this on medium speed until pale and creamy.
10.Whisk in the coffee liqueur.
11.With mixer on low speed, add the chocolate/butter mixture, and whisk until combined.
12.In a separate bowl whisk together flour, cocoa powder, baking powder, and salt.
13.Slowly add the flour mixture, beating until well combined (scraping down sides of bowl as needed).
14.Pour batter into prepared pan, smoothing top with a rubber spatula.
15.Bake until a cake tester comes out with a few crumbs but is not wet - about 30 - 35 minutes.
16.Let cool slightly in pan, then lift out with parchment sling.
17.Serve and enjoy!