Wednesday, April 16, 2014

Spiked Chocolate Fudge Brownies

When I was younger, my friend Danyelle made me chocolate whoopie pies for my birthday. They were one of the best desserts I had ever had, and it was all because of her secret ingredient: coffee.

Coffee only enhances chocolate's flavor...especially in baked goods (and iced mochas, in my opinion). So, earlier this week when I was making some homemade chocolate brownies, I decided to add a splash of coffee to the mix. But I didn't just add any coffee: I added a [generous] splash of double espresso vodka.

Spiked Chocolate Fudge Brownies | The Economical Eater

Spiked Chocolate Fudge Brownies
Yields: 9 large brownies
Adapted from The Amateur Gourmet
-10 tablespoons (1 1/4 sticks) unsalted butter
-1 1/4 cups granulated sugar
-3/4 cups plus 2 tablespoons unsweetened cocoa powder 
-1/4 teaspoon salt
-1/2 teaspoon pure vanilla extract
-Splash of espresso vodka (I used Van Gogh Double Espresso vodka)
-2 cold large eggs
-1/2 cup all-purpose flour 
-2/3 cups chopped walnuts (optional)
-Sea salt or fleur de sel, for sprinkling

1.) Preheat the oven to 325 degrees. Spray an 8 x 8 baking pan with cooking spray, then line it with parchment paper (or tin foil) so the parchment hangs over the sides (this way you can lift the brownies right out). Spray the parchment paper too.
2.) Combine the butter, sugar, cocoa, and salt in a medium heat-proof bowl and place the bowl on top of a pot of simmering water. Stir, watching the butter; if it’s not melting quickly enough, turn up the heat. Keep stirring until the butter’s all melted and you have a paste. Remove the bowl from the pot and allow it to cool slightly.
3.) Stir in the vanilla and vodka with a wooden spoon. Add the eggs, one at a time, stirring vigorously after each one. Add the flour and stir until it disappears, then beat vigorously with a wooden spoon. Stir in the nuts and spread evenly in your lined pan. Sprinkle the batter with a little bit of sea salt or fleur de sel.
4.) Bake until a toothpick in the center comes out mostly clean, 25 to 30 minutes. Let cool on a rack before cutting into nine squares.

[Print this recipe]

Spiked Chocolate Fudge Brownies | The Economical Eater

The alcohol in the vodka bakes off, but the rich coffee flavor sticks around - and definitely helps to enhance the chocolate's flavor like it's supposed to. I loved how fudgy and rich these brownies are, but the sea salt and walnuts definitely helped to cut some of the richness (in a good way).

These would make a fun treat for any Easter gathering, or simply enjoy one (or two) of these with a cup of coffee, a glass of milk, or for an after-dinner treat. Or, if you're really daring, pair it with some double espresso vodka on the rocks. ;)

What's your favorite chocolate dessert?


  1. I have had SUCH a brownie craving recently! These look fabulous.

  2. I love boozy chocolat desserts! One of my favorites is my nutella cherry truffles that I spiked with lots of Cointreau :)

  3. OMG. These sound amazing. Feel free to bring any leftovers to my house.

    1. Haha. Sadly, there are no leftovers. But next time, for sure!