Christmas In July Collaboration Coffee & Cream Brownies
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How To Make a Dark Chocolate Kahlua Cheesecake Thanksgiving Recipe | Chef Jean-Pierre
Hello There Friends, This Dark Chocolate Kahlua Cheesecake is the perfect dessert for chocolate lovers! The rich chocolate flavor is balanced perfectly with the creamy cheesecake and a crunchy hazelnut Oreo crust! Let me know what you think in the comments below.
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Booze Bites: Making boozy brownies with Rough Rider bourbon
Boozy brownies: a delectable combination of booze and chocolate cooked to ooey, gooey-ness. This dessert takes little prep work; you’ll just have to resist licking all the batter before it even makes it to the oven.
In this series, lifestyle reporter Felicia LaLomia takes you through how to cook with booze. And of course, she will be trying lots of it along the way.
This episode, on bourbon brownies, sounds very bougie, like a dessert to be served with an expensive glass of liquor and cigars in the smoking room. But these brownies have plenty of kick on their own with the Rough Rider Bourbon from Long Island Spirits, and the caramel sauce on top is pretty lethal too. Finish it with flaky salt and devour!
Black Russian Brownies | Boozy Dessert | Scratch Brownies
Alcohol and chocolate: two great tastes that go great together! That’s probably trademarked, or registered, or copyrighted, but it certainly describes these intensely flavored brownies. Additionally, this recipe includes freshly ground black pepper, not something you see everyday in a brownie mix. These brownies do have a grownup taste that might not appeal to younger chocoholics.
Black Russian Brownies
1 cup, 226g, butter
4 ozs. Ghirardelli 100% cacao baking bar
¾ teaspoon fresh ground black pepper
1½ cups, 345g, white sugar
4 eggs, 200g, slightly beaten
1½ teaspoons, 7ml, vanilla
2 tablespoons, 30ml, vodka such as Grey Goose or Esmé
⅓ cup, 79ml, coffee liqueur such as Kahlúa
1⅓ cups, 160g, flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup, 120g, chopped walnuts, optional
Melt the butter, pepper and chocolate in the top of a double boiler. Set aside and allow this to come to room temperature. Prepare a 9x13-inch, 23x33cm, cake pan by spraying it with cooking spray and lining it with parchment paper, then lightly spraying the parchment paper.
Preheat the oven to 350°F, 180°C, gas mark 4. In a separate bowl, whisk the sugar, eggs and vanilla until the sugar is dissolved. Add the cooled chocolate mixture into the egg mixture and whisk until it’s combined. Mix the salt and baking powder into the flour. Add the flour all at once and mix until the batter is just combined. Add the nuts, if you choose, and stir to combine. Pour the batter into the prepared pan, and smooth the surface. Bake on the middle rack with the convection oven on for 25 minutes. Do not overbake the brownies.
Allow the brownies to cool in the pan for about 10 minutes before lifting them out with the parchment paper to a cutting board. Fold down the parchment paper and slice the brownies into the desired shapes. Dust with powdered sugar and enjoy.
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Black Russian Brownies
Season 1, Episode 19. Like the cocktail bearing its name, these Black Russian Brownies contain both vodka and Kahlua. Please eat responsibly.
Black Russian Brownies
1 cup butter
4 ozs. unsweetened chocolate bar
¾ teaspoon black pepper, ground
1½ cups white sugar
4 eggs, slightly beaten
1½ teaspoons vanilla
2 tablespoons vodka
⅓ cup Kahlua
1⅓ cups flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup chopped walnuts, optional
Melt the butter, pepper and chocolate in the top of a double boiler. Set aside and allow this to come to room temperature. Prepare a 9 x 13-inch cake pan by spraying it with cooking spray and lining it with parchment paper, then lightly spraying the parchment paper.
Preheat the oven to 350°F, 180°C, gas mark 4. In a separate bowl, whisk the sugar, eggs and vanilla until the sugar is dissolved. Add the cooled chocolate mixture into the egg mixture and whisk until it’s combined. Mix the salt and baking powder into the flour. Add the flour all at once and mix until the batter is just combined. Add the nuts, if you choose, and stir to combine. Pour the batter into the prepared pan, and smooth the surface. Bake on the middle rack with the convection oven on for 25 minutes. Do not overbake the brownies.
Allow the brownies to cool in the pan for about 30 minutes before lifting them out with the parchment paper to a cutting board. Fold down the parchment paper and slice the brownies into the desired shapes. Dust with powdered sugar and enjoy.