Print
Espresso Bourbon Brownies with Toblerone Chunks
Nothing beats a classic brownie...well, unless you add bourbon, espresso and candy to the mix!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 9
Ingredients
- 1/2 cup butter
- 3 ounces unsweetened chocolate coarsely chopped
- 1/4 cup bourbon or milk
- 2 tablespoons espresso granules
- 3/4 cup plus 2 tablespoons sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/3 cup toasted chopped pecans
- 2 ounces Toblerone chocolate or the entire bar chopped into chunks
- 1 mashed banana optional
Instructions
-
Melt the butter and chocolate together in a small saucepan until smooth and set aside.
-
Preheat your oven to 350℉, line an 8x8-inch baking pan with foil--two layers with overhang on all four sides. Spray the foil with cooking spray. Stir together the bourbon and coffee granules in a small bowl and set aside.
-
Stir the sugar into the chocolate-butter mixture followed by the eggs, one at a time, beating after each addition just until combined. Stir in the vanilla extract and bourbon mixture.
-
Stir together the flour and baking soda in another bowl then stir it into the chocolate mixture. Then stir in the mashed banana, just enough to combine the ingredients then stir in the Toblerone chunks and toasted pecans.
-
Bake for 30 minutes then cool in the pan on a wire rack. Use the edges of the foil to lift out the block then set it on a cutting board. Divide equally into thirds to yield 9 bars.
Recipe Notes
As a guide, I used very loosely the Bourbon Brownie Petit Fours recipe from Better Homes and Gardens 100 Best Cookies (2012 magazine print).