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Brownies, Irish Coffee (D, TNT)
Source: via ArcaMax
Yield: Depends upon type of brownie mix used

1 box of your favorite brownie mix
Eggs and oil as specified on box, but for Irish coffee brownies substitute an equal amount of Irish whiskey for the water

Chocolate-Coffee or Mint-Chocolate Frosting:
6 oz. deep, dark chocolate (60% cocoa or stronger), finely diced
3 oz. heavy cream
1 tbsp. instant coffee granules or 2 tsp. mint flavoring

Make Brownies:
Bake the brownies according to the box instructions, substituting Irish whiskey for the water.


Make Frosting and Assembly:
Heat the cream in a small saucepan.

As the cream begins to form bubbles on the edges, put in the chocolate and coffee granules and stir until it melts and the coffee dissolves. Do this off heat so it doesn't scorch the cream or the chocolate.

If it doesn't completely dissolve, put it back on the heat momentarily to get it warm enough to heat the mixture so you can be sure it will all melt.

If the mixture does melt together and the coffee granules completely dissolve, put it back on the heat momentarily as they do. This makes a chocolate-coffee glaze.

This chocolate-coffee or chocolate-mint glaze can be put on the cool brownies earlier in the day to form a solid frosting, or pour the glaze warm over the sliced brownies and it will be more like a luscious sauce.

Poster's Notes:
Serve a la mode with mint ice cream.

I've used slivovitz instead of Irish whiskey.

If a mint-flavored frosting is desired, use two tsp. of mint flavoring instead of chocolate-coffee and leave out the coffee granules.

These brownies, as others, can easily be frozen. I cut them up and put them in cupcake papers before freezing them. They stay moist and good!

Posted by Gloria Whitman

Nutritional Info Per Serving: N/A