four roses, brownie, chocolate chip
Desserts,  Recipes

Whiskey Espresso Brownies

four roses, brownie, chocolate chip
Whiskey Espresso Brownies

 


 

 

Whiskey Espresso Brownies, with yum does it get any better than that! building layers of flavor. Whiskey is very sweet and pairs extreamly well with the bitterness of espresso powder and the bittersweet chocolate chips. I tend to use Four Roses for everything because I figure if it tastes amazing and is very drinkable then its very good to use in cooking, baking and marinating!

 

brownie batter
brownie batter going in the pan

 

 

 

 

 

 

 

 

 

 

brownies
brownies out of oven!

 

 

 

 

 

 

 

 

 

 

 

 

 

brownie, plate
Brownies and espresso whip cream so good!

 

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Whiskey Espresso Brownies

four roses, brownie, chocolate chip

Whiskey Espresso Brownies, with espresso whip cream!

  • Author: contessa
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 9 brownies
  • Category: baking
  • Method: quick
  • Cuisine: American

Ingredients

whiskey espresso ganache

3/4 cup heavy cream

1/4 cup whiskey

1 cup bittersweet chocolate chips

espresso whip cream

2 cups heavy cream

1/4 cup espresso powder

3/4 cup granulated sugar

brownies

1 cup butter

5 oz bittersweet chocolate chips

1/4 cup cocoa powder

2 cups sugar

3 eggs

1 1/4 cup flour

1 tablesppon vanilla

1/2 cup whiskey

4 tablespoons espresso powder

Instructions

whiskey espresso ganache: place bittersweet chocolate chips in a bowl, in a small saucepan boil cream and whiskey. Whisk in espresso powder. Pour over bittersweet chocolate chips whisk until completely melted it will be very shiny. Let cool cover with plastic, set aside.

espresso whip cream

Place whip cream, sugar and espresso powder in a mixing bowl, use whisk attachment, mix until stiff, refrigerate. ****please note you can add whiskey to whip cream but the alcohol will not be cooked out!

brownies yum!

In a medium-large saucepan, melt the butter with the unsweetened chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in cocoa powder and whisk to combine. Remove the pan from heat and allow to cool slightly. Stir in sugar and vanilla, whiskey and espresso powder. One at a time, whisk in the eggs. Stir in the flour

Pour batter into a greased 8 x 8 (thicker) or 9 x 13 (thinner) baking pan. Spread to even out the top and place in the oven.

Bake for 35 minutes, then check the brownies with a toothpick. If it is not done  return to the oven for 5 to 10 more minutes remember if you want them fudgy they will be soft and as they cool they will set.

After brownie have cooled completely take them out of the pan flip upside down and frost the bottom. you might find this is easier to take them out of the pan and frost them if they are slightly or completely frozen.

remember when frosting anything frozen you frosting or gauche id going to set fast. After it has set cut brownies in desired shape and top with espresso whip cream!

Keywords: Whiskey Espresso Brownies, dessert, baked goods

 

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