Tuesday, May 29, 2012

Chocolate Buttery Nipple Brownies

1lb butter
1lb plus 12 oz dark chocolate chips
6 oz unsweetened chocolate
6 eggs room temperature
2 ¼ c sugar
2 Tablespoon vanilla extract
1/8 C butterscotch liqueur
1/8 C Irish cream
2 Tablespoon instant espresso coffee granules
2 Tablespoon salt
1 ¼ C flour, divided
2 teaspoon baking powder

preheat over to 350
Raw brownie batter in jelly roll pan
Melt butter and chocolate together over a double boiler. Set aside to cool.
Beat eggs and sugar until mixture has lightened to a pale yellow.
Add vanilla, butterscotch, irish cream, coffee, and salt. With mixer on medium speed add the melted chocolate to the egg mixture.

Mix 1 cup of flour with the baking powder. Stir into chocolate mixture. In a ziplock bag place the chocolate chips and ¼ c flour. Shake together and dump the mixture into the batter. Stir with a spoon just until the chips are mixed throughout the batter.

Butter and flour a jelly roll pan ( basically a cookie sheet with sides :). Pour the brownie mixture into pan. You might have to spread the batter with a knife as it will be quite thick.

Bake for 10 minutes. Take pan out of oven and bang it on counter a couple of times. Return to oven and bake for another 10 to 20 min. depending on how well done you like your brownies. I like mine quite raw so once the top has firmed up I take them out and let them cool.

See helpful hints for a easy way to get the brownies cut :)

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