Page 45 - Food Network (January 2020)
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IRISH COFFEE BROWNIES LEMON–WHITE CHOCOLATE BROWNIES
ACTIVE: 20 min l TOTAL: 25 min l MAKES: 4 ACTIVE: 35 min l TOTAL: 3 hr l MAKES: 16 to 24
1 cup all-purpose flour FOR THE BROWNIE LAYER
1 cup packed light brown sugar 1½ sticks (12 tablespoons) unsalted butter, plus more for the pan
½ cup unsweetened cocoa powder, plus more for dusting 6 ounces white chocolate, chopped
¼ teaspoon salt 1½ cups granulated sugar
4 large egg yolks 2 large eggs
¾ cup vegetable oil 1 tablespoon pure vanilla extract
¾ cup brewed coffee, at room temperature 2½ cups all-purpose flour
1 teaspoon coffee extract ½ teaspoon salt
½ cup Irish cream liqueur or Irish whiskey ¼ teaspoon baking powder
1 cup heavy cream
2 tablespoons plus 2 teaspoons confectioners’ sugar FOR THE LEMON LAYER
3 large eggs
1. Whisk the flour, brown sugar, cocoa powder and salt in a medium 1 cup granulated sugar
bowl. Whisk the egg yolks, vegetable oil, coffee and coffee extract ⅔ cup fresh lemon juice (from 4 to 5 lemons)
in another medium bowl. Whisk the egg mixture into the flour ¼ cup all-purpose flour
mixture until smooth. Divide the batter among four 10-ounce Confectioners’ sugar, for dusting
microwave-safe coffee mugs. Yellow candies, for decorating
2. Microwave the mugs, one at a time, until the brownies are
slightly firm and puffed, 1½ minutes. Pour 1 tablespoon liqueur over 1. Make the brownie layer: Preheat the oven to 350˚. Line a
each brownie when it comes out of the microwave. Set aside to 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on
cool slightly and let the liqueur soak in, at least 10 minutes. the two short sides; lightly butter the foil. Melt the butter and
3. Meanwhile, combine the heavy cream and confectioners’ sugar white chocolate in a medium saucepan over medium-low heat,
in a medium bowl. Beat with a mixer on medium-high speed until stirring often, until smooth. Remove from the heat and stir in the
medium-stiff peaks form, 1 to 2 minutes. Beat in the remaining granulated sugar, eggs and vanilla. Stir in the flour, salt and baking
¼ cup liqueur until just combined (do not overbeat). Top the powder until smooth. Spread the batter evenly in the prepared pan.
brownies with the whipped cream and dust with cocoa powder. 2. Bake until the brownies are lightly browned on top and softly set
in the middle, about 25 minutes. Let cool 5 minutes.
3. Meanwhile, make the lemon layer: Whisk the eggs, granulated
sugar, lemon juice and flour in a large bowl until smooth. Pour over
the hot brownies. Return to the oven and bake until the lemon
layer is set, about 20 minutes. Transfer to a rack and let cool
completely in the pan.
4. Lift the brownies out of the pan using the foil overhang. Dust
with confectioners’ sugar. Cut into pieces, then decorate with
yellow candies.
JANUARY/FEBRUARY 2020 ● FOOD NETWORK MAGAZINE 45
