Ingredients: (Makes 9 portions)
- 1/4 cup raisins
- 1/6 cup bourbon
- 1/6 cup Cinzano Rosso vermouth
- 1/3 cup melted butter
- 2 1/2 oz cocoa powder
- 5 oz sugar
- 1 tsp vanilla
- 2 eggs
- 2 1/2 oz all purpose flour
- 1/2 tsp baking powder
- 1/4 cup bitter chocolate, shopped into pea sized chunks
Combine vermouth, bourbon, and the raisins and allow them to marinate for approximately 3 hours at room temperature.
Grease an 8 x 8 baking pan, line with parchment paper, then grease again to ensure that the brownie doesn't stick to the pan. Preheat the oven to 325F.
Place the cocoa powder into a mixing bowl and whisk the melted butter into it until smooth. Add the sugar and whisk it together. Add the eggs and the vanilla to the mixing bowl and whisk until incorporated.
Fold in the flour and baking power into the mix with a spatula. Finally fold in the raisins and the chocolate chunks. Pour the batter into the lined and greased 8 x 8 pan and bake at 325F for approximately 10 minutes. Remove the brownie and allow it to cool to room temperature before removing from the pan and cutting.
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