Boozy brownies. Do I need to say more?
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.
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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 bitters
- 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!
- 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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