FoodReference.com (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools & Tours  |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |    Food_Festivals & Shows

You are here > Home > Recipes

DessertsCookies 'A' to 'Ch'BROWNIES & BLONDIES >>>>> >  Cream Liqueur Brownies

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

FOOD VIDEO SECTION

Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.

CREAM LIQUEUR BROWNIES

 

Big Book of Chocolate
by Jennifer Donovan
Preparation Time 20 minutes
Cooking Time 20 to 25 minutes
Makes 12 brownies



Ingredients

• 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


Directions
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.
 

RELATED RECIPES

  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages