Whiskey Espresso Brownies, with espresso whip cream!
whiskey espresso ganache
3/4 cup heavy cream
1/4 cup whiskey
espresso whip cream
2 cups heavy cream
1/4 cup espresso powder
3/4 cup granulated sugar
1 cup butter
1/4 cup cocoa powder
2 cups sugar
1 1/4 cup flour
1 tablesppon vanilla
1/2 cup whiskey
4 tablespoons espresso powder
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!
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