Rich Chocolate Walnut Brownies with Liqueur
Submitted by dawnie
Decadent chocolate brownies spiked with coffee, Godiva liqueur, and crunchy walnuts. These fudgy brownies with a ribbony texture are pure indulgence for chocolate lovers.
YIELD
12 servingsPREP
25 minCOOK
22 minREADY
47 minForget those box-mix brownies. This is the real deal with melted unsweetened chocolate, a splash of chocolate cream liqueur, and a secret weapon: instant coffee that amplifies every chocolatey note.
The batter gets whipped until it’s ribbony and glossy, then studded with walnuts for crunch.
Baked at high heat, these brownies develop crisp edges while staying fudgy in the center, exactly what a grown-up brownie should be.
Pro Tips
- The 10-minute beating time for eggs and sugar isn’t a typo; it creates that signature ribbony texture
- Godiva or any quality chocolate cream liqueur works, but don’t skip it as it deepens the chocolate flavor
- Line your pan with parchment for easy removal and perfect cuts
- Let brownies cool completely before cutting for the cleanest edges
Variations
- Swap walnuts for pecans or macadamia nuts
- Add a pinch of cinnamon to the batter for Mexican chocolate vibes
- Drizzle cooled brownies with extra melted chocolate for over-the-top decadence
Ingredients
Directions
In double boiler, melt chocolate and butter; when smooth, add instant coffee and set aside to cool.
Beat eggs and salt together until slightly fluffy, add sugar gradually and beat until mixture is ribbony (about 10 minutes).
Add vanilla, chocolate cream liqueur, and cooled chocolate to eggs while beating on low speed.
Fold in sifted flour until just incorporated, then fold in nuts.
Pour batter onto greased, floured, and parchment-lined 11 inch X 17 inch baking pan.
Place in preheated 450-degree oven, lowering temperature to 400-degrees; bake 20 to 22 minutes or until brownies are set.
Comments
