Irish Coffee Brownies in Bondage

This week, slave wants to introduce you to a “time line” for a Saint Patrick's Day Dinner. It will be serving three on Friday, so that it can take pictures to illustrate.

 Cooked ahead of time, this welcoming desert has all the taste of the traditional Irish beverage. These brownies have some whiskey in the batter. Got a bit carried away with extra that caused the glaze to came out a little thin.

Ingredients

• 1-1/4 cups granulated sugar
• 3/4 cup butter or margarine substitute softened
• 1/2 cup unsweetened cocoa powder
• 2 eggs or ½ cup of egg substitute.
• 1 teaspoon vanilla

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DRY:
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
  
  
  WET:
  • 3/4 cup milk
  • 1/4 cup Irish Whiskey Or use any good rye whiskey – just don't tell
  • 2 tablespoons instant coffee powder
  • 1 cup chopped walnuts 
   
• GLAZE: 
• 2-1/2 cups sifted powdered sugar
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon Irish Whiskey
• 1-1/4 teaspoon vanilla
• 3 to 4 tablespoons brewed coffee
• Chopped walnuts (optional – wish slave had used another ½ cup)

Directions

Preheat oven to 350 degrees*.

Grease a 15x10x1-inch baking pan.

*If you use a dark, coated, or glass pan, PRE heat to 325 and add 2 – 3 minutes to cooking time.

Heat granulated sugar, butter or margarine, and 1/2 cup cocoa powder in a large saucepan over medium heat until butter or margarine melts, stirring constantly. This wont take very long at all so be careful. Remove from heat. Let it sit for 2 minutes, then add eggs and 1 teaspoon vanilla; beat by hand lightly just until combined.

NOTE: As with any cake you will be alternating the adding of dry ingredients and wet ingredients, about a 1/3 each time and mixing by hand after each addition.

Stir together flour, baking powder, and baking soda in a bowl; set aside. (dry)

Stir together milk and 1/4 cup whiskey; stir in coffee crystals. (wet)

Add flour mixture and milk mixture alternately to the chocolate mixture, beating by hand after each addition. Then stir in the nuts, and pour into your greased pan.

Bake in a 350 degree F oven for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.

For the Irish Coffee Glaze:

Wait until brownies are thoroughly cooled!

Stir together sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon Irish whiskey, and 1-1/4 teaspoons vanilla.

Now mix and slowly add 3 to 4 tablespoons brewed coffee until glaze is of drizzling consistency, you want it thick!

Sprinkle with additional chopped nuts. Makes 36 brownies.

By making these ahead of time, you will have less to do the night of the dinner. Remember KEEP TIGHTLY COVERED! That way when opened everyone will smell the whiskey and react as if there was more alcohol in them then there really is. If cut into 32 pieces, each will still have13.4 g of sugar! So that might make them more frisky than the whiskey!

By the way, slave reads that originally Irish Coffee was invented by a pub owner in Shannon Airport of Dublin for the tired and time-laged, trans-continental air passengers.

You definitely want to ask Master to taste this, (lick the bowl) before putting it in the oven. Wink-wink!

Happily owned by Master Indy :

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