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Big Book of Chocolate
by Jennifer Donovan
Preparation Time 20 minutes
Cooking Time 20 to 25 minutes
Makes 12 brownies
• 7 tbsp. butter, chopped, plus extra for greasing
• 3 1/2 oz. bittersweet chocolate, broken into pieces
• 2 eggs, lightly beaten
• 3/4 cup plus 2 tbsp. superfine sugar
• 3 tbsp. Irish cream liqueur
• 3/4 cup plus 4 tsp. all-purpose flour
For The Icing:
• 3 cups plus 2 tbsp. powdered sugar
• 2 tbsp. unsweetened cocoa powder
• 2 tbsp. Irish cream liqueur
1. Preheat the oven to 350°F. Grease a shallow 9 in. square pan with butter and line the bottom with baking paper, leaving some hanging over the edges to make removing the brownies easier.
2. In a small saucepan, heat the butter and chocolate together over low heat until just melted, then remove from the heat. In a large bowl, beat the eggs and sugar together until light and creamy, using an electric hand mixer. Stir in the chocolate mixture, liqueur, and flour until just combined, using a wooden spoon. Pour into the prepared pan.
3. Bake in the hot oven 15 to 20 minutes, or until the brownie is firm around the edges and still slightly soft in the middle. Remove from the oven and let cool in the pan.
4. For the icing, sift the powdered sugar and cocoa into a bowl and make a well in the middle. Add the liqueur, then, using a wooden spoon, mix in just enough boiling water to make a spreading consistency. Ice the brownies while still warm, using a palette knife. Allow to set, then cut into 12 squares.
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