Food & Drink

April 4, 2017

RECIPE: Van Gogh Double Espresso Mocha Brownies

Chocolate Fudge Brownies photo credit: SouthFloridaFoodandWine.com

Chocolate Fudge Brownies photo credit: SouthFloridaFoodandWine.com

Wake up and jazz up your baked goods by adding a double shot of espresso vodka; by adding flavored Van Gogh vodka to your baked goods, it adds a subtle hint of that je ne sais quoi making an already indulgent treat, even more so.

For the chocolate lover, try Van Gogh Dutch Chocolate Vodka. Subtle undertones of caramel and coffee complement the chocolate. (SRP $27.99)

For the java lover, try the Van Gogh Double Espresso with roasted aromas and touch of sweetness from the Colombian coffee beans. (SRP $27.99)

Van Gogh Double Espresso Mocha Brownies

Ingredients for Brownies
1/2 cup Van Gogh Double Espresso Vodka ▪ 1/2 cup Van Gogh Dutch Chocolate Vodka ▪ 1 ½ sticks of unsalted butter ▪ 12 oz. semisweet or bittersweet chocolate chips ▪ 1 ¼ cup sugar ▪ 3 large eggs ▪ 1 teaspoon vanilla extract ▪ 1 tablespoon instant espresso coffee granules ▪ 1 teaspoon kosher salt ▪ ¾ cup all-purpose flour

Ingredients for Icing
6 tablespoons unsalted butter ▪ ½ cup light brown sugar ▪ 1 tablespoon heavy cream ▪ 2 cups confectioner sugar ▪ 6 tablespoons Van Gogh Double Espresso Vodka

Directions

Heat oven to 350⁰. Line a 9 x 9 inch baking pan with foil. Grease foil. Set aside.

In a medium saucepan bring vodka to boil cook until reduced to ¼ cup. Let cool.

In a heatproof bowl melt butter in microwave; stir in chocolate chips. Let sit until chips are melted. Stir until smooth.

In a medium bowl combine sugar, salt, eggs, vanilla and instant coffee with a whisk until blended. Add chocolate mixture; whisk until well blended. Whisk in reduced vodka. Stir in flour.

Pour batter into prepared pan. Bake 45-55 minutes until surface begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached.

Let cool 40 minutes on a wire rack.

Meanwhile make icing. Melt butter in a medium saucepan, whisk in brown sugar. Let cook, stirring over medium heat until sugar is melted.

Stir in cream. Remove from heat.

Add confectioner sugar and vodka. Beat until smooth. Chill for 15 minutes. Beat until thickened.

Spread or drizzle icing to top of brownie and garnish with your favorite nuts.
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