Recipe by Holly Blackwell
You can use any kind of liqueur you want; I used Kahlua.
Top Review by Ambervim
These are soft, moist and will absolutely melt in your mouth. I used Giradelli 60% cocoa instead of bittersweet. Having no white sugar, I used brown sugar. Kahlua was the liqueur of choice tonight. I did not put the extra chocolate on top, instead I dusted with powdered sugar. This is a keeper!!!
- 7 ounces bittersweet chocolate
- 1⁄2 cup your favorite liqueur
- 6 tablespoons butter
- 3⁄4 cup sugar
- 1 egg
- 2 egg whites
- 1⁄2 teaspoon vanilla extract
- 3⁄4 cup sifted flour
- 1 pinch salt
- 7 ounces chocolate (yes, more)
Directions See How It's Made
- Preheat oven to 325.
- In a double boiler with hot but not boiling water, melt 7 oz chocolate. You can let the chocolate hang out in the pan while you take care of the rest of the ingredients.
- Cream the butter until it is white and smooth, 3-5 minutes.
- Add the sugar and beat for 2 minutes, or until smooth and creamy.
- At this point the chocolate will be melted. Add the liquer, whisk it in, and let it simmer.
- Add the eggs one at a time, beating continuously. Add the vanilla and salt. Beat 1 minute or until light in color and frothy.
- Add the chocolate mixture, beat until combined.
- Fold in the flour. Do not overmix!
- Pour into a greased 7x9 pan and bake until a knife inserted in the center comes out clean, about 25 minutes (or less if you like gooey, fudgy brownies).
- When the brownies are done, put the rest of the chocolate on the top and let it melt. Smooth it over the top and refrigerate.