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
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.
5 Comments Add yours
A two-punch recipe!
Just something different.
Hello, just came across your blog so I’m new! I have the biggest sweet tooth and this looks great! I am excited to read about your recipes! 😊
Thank you. I just started following you too. I make a lot of sweets. I give most of it away. But stay tuned some cool things are in the future.
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Oh, I am definitely in the right place then! Sounds amazing! Thank you for checking out and following my blog too, so kind!