It's the ninth week of our Brownie Bake-off. I'll be trying a few more recipes these next few Sundays until the final installment over Labor Day Weekend, so it's not too late to join in the fun!
Last week, Justin Banks pointed out that the brownies I made from the Baked Cookbook, with almost 3/4 of a pound of chocolate, 2 cups of sugar, and 2 sticks of butter were, perhaps, a bit over the top. He called for a little restraint (in fat, calories and cash) and shared his recipe for Kahlua-infused brownies. In fact, the Black Russian Brownie recipe he passed along came with the bottle of Kahlua.
Justin altered the recipe some himself, you can read his changes below, and I altered it further. l love Kahlua and thought the Mexican coffee-flavored liqueur would enhance the chocolate in the brownies, similar to the way instant espresso powder can. But I passed on the black pepper and the vodka the recipe also calls for. I didn't want the chocolate to have to share the spotlight.
The Kahlua did give a delicious depth to these chocolate brownies, which I happened to discover travel well. If you're a fan of cake brownies (note the baking powder in the recipe), these are for you. Thanks, Justin!
Justin Bank's Black Russian Brownies
Ingredients:
4 ounces unsweetened chocolate
12 tablespoons butter
4 large eggs
1 cup sugar (original recipe 1-1/2 cup)
1/2 cup Kahlua (original recipe 1/3 cup)
2 tablespoons vodka
1-1/2 teaspoons vanilla extract
3/4 teaspoons black pepper (this is an interesting twist, but can be omitted)
1-1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup roasted nuts (chopped walnuts and/or pecans, sliced almonds)
Directions:
1. Make a sling out of parchment paper or tin foil to cover the bottom of a 9 x 13 inch pan and spray with cooking spray. Heat over to 350 degrees Fahrenheit.
2. Melt chocolate and butter over saucepan or in microwave.
3. Mix flour, salt, baking powder, and nuts, if using, in another bowl.
4. Beat eggs with sugar, pepper and vanilla in a large bowl until blended.
5. Stir in cooled chocolate mixture, then Kahlua and vodka. Add the flour mixture and stir until blended. Of course, don't over-mix. Turn into pan.
6. Bake for about 22 minutes depending on your oven. I would start checking at 18 minutes. There is nothing worse than over-baked brownies. Let cool on a rack to room temp, about 2 hours before lifting out of the pan.
Justin's additional notes: It also comes with a Fudge Frosting, but I've never tried it since it's sinful enough as is. For those sinners who think no dessert can be too debauched, here is the piece de resistance:
Fudge Frosting
Ingredients:
2 ounces unsweetened chocolate
1 ounce bittersweet chocolate
2 tablespoons butter
3 tablespoons Kahlua
2 tablespoons heavy cream
2 cups powdered sugar
Directions:
1. In microwave, melt unsweetened chocolate and bittersweet chocolate with butter until chocolate turns shiny. Stir until melted.
2. Heat Kahlua and heavy cream for 45 seconds.
3. Combine chocolate and Kahlua mixtures with powdered sugar. Beat until well blended and thick.
4. Frost room temperature brownies immediately, as mixture stiffens upon cooling.
Tracy's notes: I followed Justin's altered brownie recipe, but eliminated the vodka and the black pepper. Rather than mix the walnuts I used with the flour, salt and baking powder, I think it's best to add them by themselves at the very end. If they're mixed with the flour, they retain a light flour coating even after they're baked. I didn't try the frosting either, though it sounds great.
--Tracy Schneider
