Irish Whiskey Espresso Brownies

Irish Whiskey Espresso Brownies

Batter:

·         6 tablespoons unsalted butter

·         2/3 cup granulated sugar

·         1/3 cup Special Dark cocoa powder

·         1 egg

·         1 teaspoon vanilla

·         ¼ cup milk

·         ¼ cup Irish whiskey

·         1 tablespoon espresso powder

·         ¾ cup all-purpose flour

·         ½ teaspoon baking powder

·         1/8 teaspoon baking soda

·         1 teaspoon coarse kosher salt

·         ½ cup chocolate chunks

·         ½ cup chopped pecans

Glaze:

·         1 cup powdered sugar

·         2 tablespoons Special Dark cocoa powder

·         1 tablespoon espresso powder

·         1 tablespoon Irish whiskey

·         1 teaspoon dark corn syrup

·         ½ teaspoon vanilla

·         2 tablespoons hot water

 

Note: The espresso powder and whiskey are optional.  The espresso powder can simply be left out, if desired.  And for a non-alcoholic version, simply substitute milk for the whiskey.

 

Preheat the oven to 350 and spray a square baking dish with non-stick spray.

In a saucepan, heat the butter over medium heat just until melted.  Stir in the sugar and cocoa powder and remove from the heat.  Whisk in the egg, vanilla, milk, whiskey and espresso powder.  Combine the flour, baking powder, baking soda and salt in a separate bowl and stir into the batter just until moistened.  Stir in the chocolate chunks and pecans.  Spread batter into the pan. 

Bake for 15-20 minutes, until the top is cracked and the edges are set but the center still looks slightly wobbly, then cool on a wire rack.

While the brownies are cooling, prepare the glaze by whisking together the powdered sugar, cocoa powder, espresso powder, whiskey, corn syrup and vanilla, drizzling in just enough hot water to reach the desired consistency.  Drizzle glaze over the warm brownies.  Cool completely before cutting into squares. 

Yields 8-10 brownies.

 

Recipe adapted from Key Ingredient