Wednesday, November 01, 2006

Black Russian Brownies

Here's a great little treat to make with that homemade coffee liqueur. I am not sure where this one comes from, but it sure is a delicious batch of rich deep dark brownies, especially served warm from the oven, and topped with a scoop of coffee or mocha ice cream.

makes 16 large or 24 small brownies

4 squares Bakers unsweetened chocolate, 1 ounce each
1 cup or 2 sticks unsalted butter
1/4 teaspoon freshly ground black pepper
4 large eggs, lightly beaten
1 cup granulated sugar
1/2 cup brown sugar
1 1/2 teaspoons vanilla
1/2 cup Kahlua or other coffee liqueur
2 tablespoons vodka, any brand
1 cup unbleached all-purpose flour
1/3 cup white whole wheat flour, King Arthur
1/2 teaspoon plain salt
1/4 teaspoon baking powder
1 cup chopped pecans or toasted sliced almonds
Optional garnishes: powdered sugar, cocoa, ice cream

Preheat oven to 350 degrees F. Grease and line the bottom of 13x9 inch baking pan with waxed paper. Melt chocolate and butter with pepper in small saucepan over low heat. Remove from heat and cool. Combine eggs, sugars and vanilla in large bowl, beat well. Stir in cooled chocolate mixture, Kahlua and vodka.

Combine flour, salt and baking powder and add to chocolate mixture. Stir until blended. Add chopped nuts. Spread evenly in prepared pan. Bake in preheated oven just until toothpick inserted in center comes out clean, about 25 minutes. Do not over bake. Cool in pan on wire rack. Cut into bars. To serve, dust with powdered sugar, cocoa, or if desired, serve with a scoop of quality ice cream.