One of Mrs. Nom’s favorite childhood treats was a chocolate root beer float, so adding a bit of an adult twist to that combination only made sense when we had a bottle of Uncle Bob’s Root Beer Whiskey come into our possession, especially with whiskey being such a great pair with chocolate. Needing a fun dessert for a night with friends, we decided that a drunken brownie would be the perfect end to a great meal.
This recipe uses a bittersweet dark chocolate to help balance out the sweetness of the root beer whiskey and enhance the herbal notes making the brownie rich and complex. Topped with a root beer whiskey and chocolate whipped cream frosting, there is just a bit of a bite from the whiskey. Starting out with a sweet chocolate flavor and finishing with an intense root beer flavor, the light frosting is a perfect topping to the fudgy brownie.
- 4 Tbsp butter, unsalted
- 4 oz bittersweet chocolate, chopped
- 1 cup sugar
- 2 eggs
- 3 Tbsp Root Beer Whiskey
- 1/2 tsp salt
- 1/2 cup flour
- 1/3 cup cocoa
- 1/2 cup heavy whipping cream
- 1/2 cup melted chocolate chip
- 2 Tbsp powdered sugar
- 1 Tbsp cornstarch
- 1 1/2 Tbsp Root Beer Whiskey
- 3 dashes chocolate/coffee bitters (optional)
- Preheat the oven to 350º. Line an 8x8 pan with parchment paper. In a microwave safe bowl combine the butter and chocolate. Heat in 30 second increments until melted. Stir in sugar. Add in eggs, root beer whiskey, and salt. Fold in flour and cocoa until smooth and shiny. Pour mixture into the parchment lined dish. Bake for 30 minutes, or until a toothpick comes out clean. Cool completely before you frost it!
- For the frosting, whip the cream into stiff peaks. Pour chocolate in and mix. Add in the powdered sugar and cornstarch. Mix. Add in whiskey and bitters. Whip until slightly stiff. Frost the brownies. Serve.
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