Readers,
After taking delivery of that delicious hamper from
Thorntons Chocolates, I’ve been back in the kitchen creating another recipe.
As a side note, the one thing I didn’t bake with was the
Dreamy Desserts. We scoffed
them. I’ve never had dessert chocs
before, but oh my, they were delicious…
A selection of your favourite desserts in little chocolate format. Particular mention to the lemon meringue pie
ones which I scoffed in under 5 minutes.
But back to the recipe!
In my hamper was a bottle of chocolate liqueur which I had no idea how
to use. I’m not really a big liqueur
drinker. A wee Irish cream at Christmas
is probably as far as I’ll go. So I
figured it was best to incorporate this into a bake. I also used the 35% milk chocolate and
cocktail chocolates in this recipe, for the ultimate boozy chocolate brownie!
The addition of the liqueur made for a really moist gooey
brownie. Take note though – these are
fairly boozy, so if you aren’t a fan, it’s probably best to leave the liqueur
out!
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Using ingredients from the hamper |
Ingredients (makes one 20cm x 20cm pan)
250g unsalted butter
300g soft brown sugar
3 medium eggs
100g plain flour
50g good quality cocoa powder
½ teaspoon baking powder
3 dessert spoons Thorntons Chocolate Liqueur
2 heaped teaspoons quality raspberry conserve
White chocolate and Scrumptious Chocolate Cocktails to decorate
Method
1. Grease and line a 20cm x 20cm tin. Preheat the oven to
190c/170c fan/Gas 5
2. Melt butter, chopped chocolate and sugar together in a
pot and stir together. Remove from heat
when sugar is almost melted. Break in
the eggs one at a time and whisk into the mix until smooth and glossy. Repeat with the remaining two eggs.
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Make sure the mix is glossy |
3. Sift in the flour, cocoa powder and baking powder. Fold into the mix.
4 .Stir in the chocolate liqueur.
6. Transfer the jam to a bowl and stir to loosen. Swirl blobs of jam into your mix, being
cautious of not letting the jam sink to the bottom.
7. Cook the brownies in the oven for around 35 minutes until
a crust has formed on top but the sponge is still gooey underneath.
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Getting ready to decorate |
8. Remove from the oven and allow to cool in the tin for 10
minutes before transferring to a cooling rack.
When cool, melt white chocolate in the microwave and drizzle on top of
the brownie. Stick the Thorntons
Cocktail Truffles to the top of the brownie at even intervals then cut into
squares.
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Tasty brownies! |
9. Serve immediately or store in an airtight container for
2-3 days.
I'm entering this recipe into #recipeoftheweek over at A Mummy Too
I'm entering this recipe into #recipeoftheweek over at A Mummy Too
Did you think these were the best the day they were baked, or better the second day? I find that I prefer most brownies the first day, but when I put alcohol in, they are better the second day (like a rum cake).
ReplyDeleteHi Katie, I made them in the evening and they were eaten the following day. Tasted delicious!
DeleteThese look delicious, I love your presentation with chocolate on the top
ReplyDeleteThanks Alison, they were a very grown up treat!
DeleteThanks for taking the time to enter - a petite treat indeed!
ReplyDeleteThanks Stuart, it is good to take part again!
ReplyDelete