These professional-quality brownies are rich, fudgy, and packed with chocolate flavor, thanks to the addition of chocolate liquor. Enjoy them as a decadent dessert or a special treat for any occasion!
Ingredients:
- 1 cup (225g) unsalted butter
- 8 ounces (about 225g) high-quality semisweet or bittersweet chocolate, chopped
- 2 tablespoons chocolate liquor (such as creme de cacao or chocolate liqueur)
- 1 1/2 cups (300g) granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup (120g) all-purpose flour
- 1/2 teaspoon salt
- Optional: 1 cup (120g) chopped nuts (such as walnuts or pecans), chocolate chips, or chopped chocolate for extra texture
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch (23x33cm) baking pan or line it with parchment paper, leaving an overhang for easy removal.
2. In a medium saucepan, melt the butter over low heat. Once melted, add the chopped chocolate to the saucepan and stir until completely melted and smooth. Remove from heat.
3. Stir in the chocolate liquor into the melted butter-chocolate mixture until well combined. Set aside to cool slightly.
4. In a large mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until smooth and well combined.
5. Gradually pour the melted chocolate mixture into the egg mixture, whisking constantly, until fully incorporated.
6. Sift the all-purpose flour and salt into the chocolate mixture and fold gently with a spatula until just combined. Be careful not to overmix.
7. If using, fold in the chopped nuts, chocolate chips, or chopped chocolate until evenly distributed throughout the batter.
8. Pour the batter into the prepared baking pan and spread it evenly with a spatula.
9. Bake in the preheated oven for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake, as brownies should be fudgy and moist.
10. Remove the brownies from the oven and let them cool completely in the pan on a wire rack.
11. Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Transfer them to a cutting board and cut into squares or rectangles.
12. Serve the chocolate liquor-infused brownies as is or with a scoop of vanilla ice cream for an indulgent treat.