Reader Recipe
Brian’s Whiskey Tonk Brownies

14 tablespoons unsalted butter
4 ounces unsweetened chocolate, chopped
1 ounce bittersweet chocolate, chopped
1 cup granulated sugar
3 large eggs
1/2 cup brown sugar
1 teaspoon vanilla extract
3 tablespoons whiskey
3/4 teaspoons salt
1 cup all-purpose flour
1/2 cup walnuts 

Preheat oven to 350 degrees and line 8 x 8-inch metal baking pan with foil sprayed with cooking spray. Melt butter in saucepan over medium heat. When butter starts to melt and coats pan bottom, add chocolate and reduce heat to low. Stir constantly until chocolate is melted, then add granulated sugar and stir over low heat for 2 minutes. Remove from heat and let cool about 10 minutes. Beat eggs thoroughly with electric mixer for 3 minutes or until very light. Add brown sugar to eggs and continue beating for another 2 minutes. With mixer running, add melted chocolate mixture to egg mixture. Scrape sides of bowl and beat in vanilla, whiskey and salt. Add flour and stir until mixed. Fold in walnuts. Pour into pan and bake for 35 minutes. Let brownies cool to room temperature, then transfer to refrigerator and chill thoroughly. Use foil to lift from pan and cut into 12 squares.

Servings: 12. Serving size: 1 brownie. Per serving: 374 calories, 5.3 g protein, 21.6 g fat, 38.6 g carbohydrates, 2.3 g dietary fiber, 170 mg sodium, 27.1 g sugars, 82 mg cholesterol

Brian McCurtis, CoServ Electric

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