Prep 15 mins
Cook 35 mins
i got this in my email, and loving the drink i've got to try this dessert!
Make and share this Black Russian Brownies recipe from Food.com.
- 113.39 g unsweetened chocolate squares (4, 1 ounce each)
- 236.59 ml butter
- 3.69 ml black pepper
- 4 eggs, lightly beaten
- 354.88 ml sugar
- 7.39 ml vanilla
- 78.07 ml Kahlua
- 29.58 ml vodka
- 314.66 ml all-purpose flour
- 2.46 ml salt
- 1.23 ml baking powder
- 236.59 ml chopped walnuts or 236.59 ml toasted sliced almonds
- powdered sugar (optional)
- Preheat oven to 350 degrees F. Line bottom of 13x9 inch baking pan with waxed paper.
- Melt chocolate and butter with pepper in small saucepan over low heat. Remove from heat and cool.
- Combine eggs, sugar and vanilla in large bowl, beat well. Stir in cooled chocolate mixture, Kaluha and vodka.
- Combine flour, salt and baking powder and add to chocolate mixture. Stir until blended. Add walnuts. Spread in prepared pan.
- Bake in preheated oven just until toothpick inserted in center comes out clean, about 25 minutes. Do not over bake.
- Cool in pan on wire rack. Cut into bars. Sprinkle with powdered sugar, if desired.
The brownies tasted wonderful. But I am more into fudge-like brownies rather than cake-like. And these are very cake-like. They are good brownies to have with ice cream and the flavor is wonderful. I will make these again but use less nuts. Very good.
Black Russian is our favourite drink so of course I had to try this. Well-what can I say, Hubby had his third piece before it even had cooled off completely! Must say I was a little weary about the pepper, have never used pepper for baking anything sweet. At first I thought that it was a little glitch, something else was meant. Debated if I should leave it out. But then I thought, Chia knows what she is doing, the recipe MUST be correct. And indeed, the pepper belonged in these absolutely wonderful brownies. You can be assured that they will be made many, many times. So happy to have found this. Thanks a lot for sharing.
hi just baked them and eating them warm. they are great. although i would have liked more mixture so they were thicher. but a great keeper.