Post by Loupy on Mar 6, 2016 0:48:53 GMT -7
Mudslide Brownies
From: Chef Erin Sellin @ dinnersdishesanddesserts.com/
Here's a dessert for the grown-up table. Chocolate and coffee liqueur swirl together to make a fudgy and rich brownie that's topped with a Irish liqueur infused butter cream frosting.
I adjusted my favorite brownie recipe for these mudslide brownies. They are fudgy, rich, chocolate-y, and full of coffee flavor. Then I topped them with an Irish cream buttercream frosting. The perfect combination sweet, chocolate, and coffee. I brought these brownies to my son’s school to share with the teachers. I was a little concerned they would be over powering, but they were a hit. Everyone loved them, and they disappeared so quickly!
Prep time 0:25
Bake/Cook time 0:25
Yield:One 8-inch pan
INGREDIENTS
Brownies
3/4 cup (1 1/2 sticks) butter, melted
3/4 cup unsweetened cocoa powder
1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
3 eggs
1/4 cup coffee flavored liqueur
1 cup all-purpose flour*
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
Frosting
1/2 cup (1 stick) butter, softened
2 cups Imperial Sugar Confectioners Powdered Sugar
1/2 tablespoon vanilla extract
3 tablespoons Irish cream liqueur
1/3 cup mini chocolate chips
DIRECTIONS
Preheat oven to 375° F.
Line an 8-inch baking pan with foil and spray with non-stick spray.
In a large bowl combine melted butter and cocoa powder.
Mix until well combined.
Add eggs, sugar and coffee liqueur; mix well.
Stir in flour and salt until well combined.
Fold in chocolate chips.
Pour into prepared pan.
Bake for 25 minutes, or until a tester comes out clean.
Remove from oven, and cool completely.
Meanwhile, prepare frosting.
Mix everything but chocolate chips together until you get desired consistency.
Adjust sugar and milk as necessary.
Once brownies have completely cooled, frost.
Garnish with chocolate chips
Store in an air tight container.
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
From: Chef Erin Sellin @ dinnersdishesanddesserts.com/
Here's a dessert for the grown-up table. Chocolate and coffee liqueur swirl together to make a fudgy and rich brownie that's topped with a Irish liqueur infused butter cream frosting.
I adjusted my favorite brownie recipe for these mudslide brownies. They are fudgy, rich, chocolate-y, and full of coffee flavor. Then I topped them with an Irish cream buttercream frosting. The perfect combination sweet, chocolate, and coffee. I brought these brownies to my son’s school to share with the teachers. I was a little concerned they would be over powering, but they were a hit. Everyone loved them, and they disappeared so quickly!
Prep time 0:25
Bake/Cook time 0:25
Yield:One 8-inch pan
INGREDIENTS
Brownies
3/4 cup (1 1/2 sticks) butter, melted
3/4 cup unsweetened cocoa powder
1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
3 eggs
1/4 cup coffee flavored liqueur
1 cup all-purpose flour*
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
Frosting
1/2 cup (1 stick) butter, softened
2 cups Imperial Sugar Confectioners Powdered Sugar
1/2 tablespoon vanilla extract
3 tablespoons Irish cream liqueur
1/3 cup mini chocolate chips
DIRECTIONS
Preheat oven to 375° F.
Line an 8-inch baking pan with foil and spray with non-stick spray.
In a large bowl combine melted butter and cocoa powder.
Mix until well combined.
Add eggs, sugar and coffee liqueur; mix well.
Stir in flour and salt until well combined.
Fold in chocolate chips.
Pour into prepared pan.
Bake for 25 minutes, or until a tester comes out clean.
Remove from oven, and cool completely.
Meanwhile, prepare frosting.
Mix everything but chocolate chips together until you get desired consistency.
Adjust sugar and milk as necessary.
Once brownies have completely cooled, frost.
Garnish with chocolate chips
Store in an air tight container.
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
