Liqueurbrownies Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan. In a heavy saucepan combine the butter and unsweetened chocolate. Cook over low heat, stirring constantly until smooth and well blended. Remove from heat and set aside.
• In a large bowl, beat eggs, sugar and vanilla until thick and pale. Stir in the chocolate mixture and coffee liqueur. Fold in the flour. Stir in chopped walnuts if desired. Spread evenly into the prepared pan.
• Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out almost clean. Be careful not to overbake. Cool for at least 30 minutes before cutting into bars and serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In the 8x8 inch baking pan, melt the butter and chocolate chips on the stove top, over medium heat, stirring constantly. Remove from the heat, and stir in the coffee, egg and yolk. Sift together the flour, sugar, and baking soda, stir into the chocolate mixture. Then stir in the vanilla and coffee liqueur.
• Bake for 20 to 25 minutes in the preheated oven. Cool slightly and dust with confectioners' sugar. Cut into squares.

Steps:

• Preheat oven to 325.
• In a double boiler with hot but not boiling water, melt 7 oz chocolate. You can let the chocolate hang out in the pan while you take care of the rest of the ingredients.
• Cream the butter until it is white and smooth, 3-5 minutes.
• Add the sugar and beat for 2 minutes, or until smooth and creamy.
• At this point the chocolate will be melted. Add the liquer, whisk it in, and let it simmer.
• Add the eggs one at a time, beating continuously. Add the vanilla and salt. Beat 1 minute or until light in color and frothy.
• Add the chocolate mixture, beat until combined.
• Fold in the flour. Do not overmix!
• Pour into a greased 7x9 pan and bake until a knife inserted in the center comes out clean, about 25 minutes (or less if you like gooey, fudgy brownies).
• When the brownies are done, put the rest of the chocolate on the top and let it melt. Smooth it over the top and refrigerate.

Steps:

• Preheat the oven to 350 degrees F. Butter a glass 9-by-13-inch baking pan and line it with 2 overlapping pieces of parchment paper so the paper comes up over the edges of the pan. Butter the paper.
• Make the brownies: Place a small pot of water over medium heat and bring to a simmer. Place a heatproof bowl over the simmering water, add the butter and chocolate and gently melt them together, stirring to combine. (This can also be done in the microwave; heat in 15-second intervals.)
• Transfer the chocolate-butter mixture to a large mixing bowl. Add the brown and granulated sugars, eggs, vanilla and salt and whisk together. Add the flour and gently whisk to combine, then pour into the prepared baking pan. Bake until a toothpick inserted into the center comes out somewhat clean, 25 to 30 minutes. Let the brownies cool completely in the pan.
• Make the buttercream: Combine the cream cheese and butter in a stand mixer fitted with the paddle attachment and beat until smooth. Add the creme de menthe and beat until combined. Gradually add the confectioners' sugar and beat until smooth and fluffy.
• Spread the buttercream over the brownies, then refrigerate until firm. Use the parchment to remove the brownies from the baking dish. Slice into bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
• Melt 1/4 cup butter in a large saucepan over low heat. Remove from heat and stir in white sugar, eggs, applesauce, and 1 teaspoon vanilla extract. Beat in 1/3 cup cocoa powder, flour, salt, and baking powder. Spread into prepared pan.
• Bake in preheated oven until brownies are just set in the center, 20 to 25 minutes.
• Combine 3 tablespoons butter, 2 tablespoons cocoa powder, honey, 1 teaspoon vanilla extract, and confectioner's sugar in a bowl; beat until smooth. Frost brownies while they are still warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
• In a medium saucepan over medium heat, melt butter. Stir in the unsweetened chocolate squares and stir until completely melted and smooth. Remove from heat and set aside to cool.
• In a large bowl, beat eggs until light and fluffy, gradually adding brown sugar and white sugar. Continue to beat for about 3 minutes. Stir in the melted chocolate mixture, vanilla, orange zest and Grand Marnier. Slowly add flour, mixing on low speed, then fold in the chocolate chips and nuts by hand. Spread the batter evenly into the prepared pan.
• Bake for 45 minutes in the preheated oven, or until sides are slightly dry and the top feels firm to the touch. Allow brownies to cool before cutting into squares. These can be stored covered at room temperature.

Steps:

• Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
• Mix oil and sugar until well blended.
• Add eggs and vanilla; stir just until blended.
• Mix all dry ingredients in a separate bowl.
• Stir dry ingredients into the oil/sugar mixture.
• Pour into greased 9 x 9 square pan.
• Bake for 20 minutes or until sides just starts to pull away from the pan.
• Cool completely before cutting.
• Note: I usually double the recipe and bake in a 9 x 13 pan. If you double the recipe, you will need to cook longer than 20 minutes.

Steps:

• Preheat oven to 350°. Beat together butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in liqueur, vodka and creme de cacao until blended., In a separate bowl, whisk together flour, cocoa and baking powder until well mixed. Stir in semisweet chocolate chips. Fold chocolate chip mixture into butter mixture just until combined., Transfer to a 13x9-in. baking dish coated with cooking spray; bake just until center is set, 24-28 minutes (do not overbake). Cool completely in pan on a wire rack., For glaze, mix all ingredients until smooth; spread over brownies. Cut into bars. Store in an airtight container.

Steps:

• In double boiler, melt chocolate and butter; when smooth, add instant coffee and set aside to cool.
• Beat eggs and salt together until slightly fluffy, add sugar gradually and beat until mixture is ribbony (about 10 minutes).
• Add vanilla extract, Godiva Liqueur and cooled chocolate to eggs while beating on low speed.
• Fold in sifted flour until just incorporated, then fold in nuts.
• Pour batter onto greased, floured and parchment-lined 11" x 17" baking pan.
• Place in preheated 450F oven, lowering temperature to 400F; bake 20-22 minutes or until toothpick inserted into center comes out clean.
• Yield: Twenty 3 x 3 brownies.

Steps:

• Preheat oven to 350°F.
• Grease a 9 x 13 inch pan.
• In a small bowl, combine flour, baking powder, and salt. Set aside.
• In a large bowl, cream together the butter, white sugar, brown sugar, vanilla extract, and Godiva Liqueur until smooth.
• Beat in the eggs, one at a time, then stir in the flour mixture.
• Mix in the white chocolate chips.
• Spread the batter evenly into the prepared pan.
• Bake for 30 minutes. Cool in the pan on a wire rack. When completely, cooled, cut into squares.