The creme de cacoa brownie recipe could be called a gourmet brownie with extravagant liqueur flavors! Any clear liqueur can be used in this recipe, try kirsch or orange liqueur for a different taste.
2 sticks (1 cup) salted butter
4 ounces unsweetened baking chocolate
4 slightly beaten eggs
2 cups granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
4 cups powdered sugar
1 stick (1/2 cup) salted butter, softened
1/4 cup half and half
1/4 cup Creme de Cacoa
1 cup chopped walnuts
1/2 cup semi-sweet chocolate chips
2 tablespoons salted butter
4 teaspoons Creme de Cacao
Microwave safe bowl
15x10x1-inch baking pan
Step 1: Lightly grease 15x10x1-inch baking pan; set aside.
Step 2: Preheat oven to 350 degrees F.
Step 3: In a 2-quart sauce pan, melt 2 sticks butter and unsweetened chocolate over low heat.
Step 4: Remove chocolate from heat and stir in eggs, granulated sugar, and vanilla extract. Stir until combined.
Step 5: Stir in flour.
Step 6: Spread mixture into bottom of prepared 15x10x1-inch baking pan.
Step 7: Bake for 25 minutes. cool completely.
Step 8: In a large bowl, combine powdered sugar and 1 stick of softened butter. Beat with an electric mixer on low speed until combined.
Step 9: Gradually add half and half and 1/4 cup Creme de Cacoa; beat well.
Step 10: Stir in walnuts
Step 11: Spread over brownies. Chill until set.
Step 12: In a microwave safe bowl combine chocolate, 2 tablespoons butter, and 4 teaspoons Creme de Cacoa. Melt on medium-high setting until smooth.
Step 13: Drizzle chocolate mixture over top of chilled brownies. Store in refrigerator.
The Creme de Cacoa brownie recipe makes 60 squares.Tags: Creme de Cacoa Brownie