I waited ages and ages to make these, partially because I’ve had so many good brownies made with cocoa that I find it difficult to buy unsweetened chocolate for brownie recipes. Luckily, I had some leftover from this cake + a dark chocolate bar from a friend. The time was ripe.
Unfortunately, the while the original recipe touts these brownies as the ULTIMATE FUDGE brownie, I still thought they weren’t as good as some other brownies I’ve made. They were fudgy, but they weren’t as chocolatey as I would’ve liked. Just not ultimate enough to deserve the title. If you have some extra unsweetened chocolate lying around (because you can’t just eat that stuff for a snack), try these. Add in some Nutella swirl and sea salt or something. Jass et up.
Note: If you’re going to make these for birthdays of pregnant women, don’t use booze as a flavoring. I did not cook the alcohol out of the frosting. Probably still not enough alcohol to do any damage, but we want to avoid another incident like this, so play it safe, guys. Play it safe. Unless you want to make this other boozy brownie I made once and forgot about: Kicky Fudge Brownies. All bets off.
Kahlua Fudge Brownies
Brownies adapted from Serious Eats
4 tablespoons butter
2 ounces bittersweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1/2 cup plus 1 tablespoon granulated sugar
1 1/2 large eggs
1/4 teaspoon salt
2 tablespoons Cafe D’Oro, Kahlua or other coffee liqueur
1/2 cup all purpose flour
2 tablespoons cocoa
Preheat oven to 350°F. Grease an 8×8″ pan or line with parchment.
Place butter, bittersweet chocolate, and unsweetened chocolate in aa microwave-safe glass measuring cup or bowl. Microwave in 30 second intervals, stirring after every interval until just melted and combined. Let cool slightly.
Whisk sugar, eggs, salt, and booze in a medium bowl until light. Whisk in chocolate mixture until thick and glossy. Whisk flour and cocoa in small bowl, then stir into chocolate mixture until just combined.
Pour into the prepared pan and bake until just set 20-25 minutes. Avoid overbaking for the fudgiest texture. Let cool completely in pan.
For the frosting:
Mix approximately two tablespoons of Cafe D’Oro or Kahlua into a can of grocery store frosting (I used a whipped cream cheese frosting). Add more or less booze to taste. Spread over cooled brownies and decorate with sprinkles of choice.