Coffee Liqueur Brownies

Name: Coffee Liqueur Brownies
Cook time: 25 min
Total time: 25 min
Yield: Yield: about twenty-four 2-inch-square brownies
Cuisine: German
Ingredients: Easy Chocolate Glaze; 4 eggs; ¾ cup dark chocolate bar (broken into pieces) or chips (5 ounces), at least 55% and up to 70% cocoa; 2 tablespoons coffee liqueur or chocolate liqueur; ¼ cup finely ground pecans, optional (technique if grinding yourself); Pulp of 1 vanilla bean, or 2 teaspoons vanilla extract; 8 tablespoons (1 stick) unsalted butter, at room temperature and soft; 1¾ cups sugar; ⅓ cup powdered sugar (for dusting); 1 cup unbleached all-purpose flour (protein 3 grams per ¼ cup); ¾ cup pecan pieces

Preparation info

Yield: about
twenty-four
2 inch -square brownies

Difficulty
Easy
Ready in
25 min

Appears in

German Heritage Baking

By Heidrun Metzler

Published 2024

About

These are delicious, full-bodied chocolate brownies. The ingredients suggest either coffee or chocolate liqueur, each liqueur giving a slightly different flavor. It is definitely worth trying out both variations. Always a favorite, this recipe can be made quickly, perfect for guests on short notice. Serve the brownies as is, with a dusting of powdered sugar, or with a chocolate glaze.

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Question from Fay

3 grams of protein per quarter cup of flour? How does one equate this in countries where protein content is not noted on the packaging? Is it closer to cake flour, plain flour, baker’s flour, pasta flour? Will it make a huge difference to the texture of the brownie?

Heidrun Metzler

Author

5 months ago from United States

Yes, cake flour should work. In the US and Germany, the protein content is written on the side of the flour package.

There was an issue with calling the all-purpose flour because there is no milling standard in the US, and some all-purpose flours have higher protein than others, which also relates to gluten.

You want low gluten or low protein flour for baking cakes—no more than 12 grams per cup.

If cake flour is available in your country, that would be the best. In Germany, the flour package will be indicated as „Eiweiß“. In Germany, you would use flour type 405 if you are familiar with it.

You can read more about flour in my introduction.

Please let me know if you have any other questions.

Happy Baking. Heidrun

The licensor does not allow printing of this title

Coffee Liqueur Brownies

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of