This started as a cookie from South Africa and became a brownie. Who knew sweet and savory? Heavy on the dark chocolate flavor and with a hint of coffee and finished with black pepper. This is a version of the flourless brownie, so it’s a little lighter than a normal brownie. I hope you like it.

8 ounces dark chocolate chips
1 stick butter
1/2 cup sugar
1 teaspoon espresso coffee
1 teaspoon chocolate vodka
3 eggs
1/4 cup cocoa powder
1 1/2 teaspoon black pepper ( I wanted the black pepper to more pronounced)
1 pinch of salt

Preheat oven to 350.

Melt chocolate chips and butter in a microwave in 20 second burst until chips are melted and whisk until smooth.

Add sugar and whisk.

Add eggs one at a time and whisk for 3 minutes until silky smooth.

Add salt, cocoa powder, and espresso and whisk.

Add chocolate vodka and whisk.

Grease muffin tins or use liners; fill 2/3 full.

Bake for 18-20 minutes.