Brownie with Irish liqueur
16 servings
60 minutes
Brownies with Irish liqueur are a true delight for gourmets and chocolate flavor enthusiasts. Originating from American cuisine, this dessert has gained worldwide popularity due to its incredible texture – tender, moist, with a light crispy crust. The Irish liqueur gives the brownies a special character, soft creamy notes, and a subtle alcoholic aroma that deepens the flavor. The cocoa and liqueur glaze adds intensity and elegance. Brownies are served in square pieces that pair perfectly with a cup of aromatic coffee or a scoop of vanilla ice cream. This dessert embodies comfort and enjoyment, perfect for celebrations and heartfelt gatherings.
1
Melt chocolate and 60 grams of butter in a saucepan over low heat. Then let it cool slightly.
- Dark chocolate: 70 g
- Butter: 105 g
2
Whisk the eggs, add the chocolate mixture while continuing to whisk. Then add sugar, 80 ml of liqueur, and a teaspoon of vanilla extract. Mix well.
- Chicken egg: 2 pieces
- Dark chocolate: 70 g
- Sugar: 220 g
- Cream liqueur: 125 ml
- Vanilla extract: 2 teaspoons
3
Sift the flour, 50 grams of cocoa, and baking soda through a sieve, add them to the mixer bowl, also add a pinch of salt and mix everything until a uniform dough.
- Wheat flour: 150 g
- Cocoa powder: 75 g
- Soda: 0.3 teaspoon
- Salt: to taste
4
Place the dough in a baking pan lined with parchment paper. Put it in an oven preheated to 170 degrees for 20 minutes.
5
Remove the finished brownie from the oven and let it cool for about 20 minutes. During this time, make the glaze: mix in a mixer 45 grams of melted butter, a teaspoon of vanilla extract, a pinch of salt, powdered sugar, 25 grams of cocoa, and 45 ml of liqueur until smooth and creamy.
- Butter: 105 g
- Vanilla extract: 2 teaspoons
- Salt: to taste
- Powdered sugar: 150 g
- Cocoa powder: 75 g
- Cream liqueur: 125 ml
6
Evenly coat the brownies with glaze and sprinkle with coarse salt. Allow to cool completely, then cut into portion-sized squares.
- Sea salt: to taste