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Brownie in a Glass

Posted Jan 30 2010 6:56am
I can’t always claim where my inspiration comes from, however, these brownies were after our continuous conversation of one particular drink – the chocolatini. If you aren’t familiar with the chocolatini aka chocolate martini, then, you are missing out. The drink is a combination of chocolate liquor, vanilla vodka, and Kahula or Bailey’s Irish Cream. It isn’t a heavy cocktail and definitely the perfect type of after dinner drink. Well if you’re in the neighborhood for something a little bit more decadent, then, I have the answer. These brownies send the simple Kahlua brownies on a run for their money. These babies have all the characteristics of a chocolatini baked in a delicious little chocolatey delight. And if you find these a tantalizing treat, well then, look out for my White Russian Cupcakes.. The alcohol burns off, I swear. Also note these are NOT dairy free. Baily's has milk.

Chocolatini Brownies
½ cup millet four
½ cup rice flour
½ cup unsweetened cocoa powder
1 tsp xanthan gum
½ tsp baking soda
1 tbsp baking powder
½ cup shortening
1 cup brown sugar
2 eggs, beaten
2 tbsp vanilla vodka
1 tbsp chocolate liquor

Frosting

1 ½ tbsp meringue powder

2 cups confectioner’s sugar

3 tbsp Bailey’s or Kahlua

Pre-heat the oven to 350 degrees.


Spray a 9 x 9 brownie pan with nonstick cooking spray.


Sift all your dry ingredients together in one bowl.
Cream the shortening and sugar. Add the eggs, vodka, and liquor. More if desired but not too much! Add the wet ingredients to the dry with the addition of the chocolate chips. Stir until well combined.


Pour into the pan and bake for 15 to 20 minutes.
Remove from the oven and let cool.In another bowl, beat the frosting ingredients together until the top becomes thick and shiny. If it is too thin, add more sugar. If it is too thick, add more Bailey’s. Remove the brownies from their tray and set them on a cooling wrack.

Pour the frosting all over the brownies to assure a good even coat.
If you wish, add chocolate shavings for an extra special touch. These brownies stay moist even after a few days and are still fan-frickin’-tastic.
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