K Kaylie

Cooking with Kaylie: Espresso Vodka Brownies with Ganache

Mar 13, 2012 · espresso · Legacy
Cooking with Kaylie: Espresso Vodka Brownies with Ganache

If there is one thing I have learned over the last few weeks, it is that coffee and chocolate were meant for each other. I should have known. After all, who doesn't love a good mocha? And chocolate covered coffee beans? Delicious! So, when Brandi came to me with a recipe idea that would add a twist to this classic combo, I couldn't resist! Ingredients Brownies

  • 1 cup unsalted butter
  • 3 ounces semi-sweet chocolate
  • 2 shots of espresso vodka
  • 1 cup granulated sugar
  • 1/2 cup cocoa powder
  • 1/2 cup mascarpone cheese, softened
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 6 ounces semi-sweet chocolate
  • 6 tablespoons whipping cream
  • 3 tablespoons unsalted butter
  • 1 shot of espresso vodka
  • Preheat oven to 325 degrees
  • Place the 3 ounces of chocolate in a large mixing bowl
  • In a smaller mixing bowl, melt butter in the microwave
  • Pour butter over chocolate and let sit 30 seconds before stirring until all chocolate is melted
  • Sift in sugar and cocoa, mixing until incorporated
  • Using a wooden spoon, mix in mascarpone, eggs, vanilla and espresso vodka until smooth
  • Mix in flour and salt
  • Pour batter into a greased pan (use an 8x8 pan for thicker brownies or an 11x7 pan for thinner brownies)
  • Bake for 45 to 50 minutes or until a toothpick inserted in the middle comes out clean (*Note: If you use a larger pan for thinner brownies, it may only take around 30 minutes for them to finish baking, so keep a close eye on them!)
  • Place pan on wire cooling rack
While the brownies are cooling, we'll make our ganache!
  • Place chocolate in a mixing bowl
  • In a small saucepan, bring cream and butter to just below boiling over medium heat
  • Pour over the chocolate and add the espresso vodka
  • Let sit 30 seconds, then stir until smooth
  • Pour the ganache over brownies, using a spatula to evenly distribute
  • Let sit, uncovered, until completely cooled or place in refrigerator to speed up the process
  • Once ganache is firm, cut brownies and store as you normally would
A couple of things about this recipe: 1. Mascarpone can be hard to find and kind of expensive. You can always use this mascarpone substitute recipe, which is what I did. Halve the recipe and you'll get just enough for the 1/2 cup! 2. You can buy espresso vodka, but who would want to do that when you can make it? If you can hold out a couple of days, check in on Thursday to get Brandi's espresso vodka recipe. Trust me, it's totally worth it! With all of that out of the way, I can finally tell you that these are very good. A little dense, definitely rich and well worth the extra effort this recipe requires!

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