This Chocolate Tequila Brownies recipe is pure serendipity. It’s the result of an attempt to use as many pantry ingredients as possible before an interstate move. I originally made it with tequila that had been steeping vanilla beans for an unreasonably long time in a forgotten attempt to make my own vanilla extract. As extract, it was a failure – too peppery, not enough vanilla – but in a brownie the spice and alcoholic kick was sublime.
Thank you for reading this post, don't forget to subscribe!This recipe recreates that first happy accident by adding tequila along with the usual vanilla extract – but it is possible that nothing will live up to the memory of the original, devoured greedily with neighbours over a farewell afternoon tea.
Ingredients
- 150g butter, salted or unsalted
- 1¼ cups caster sugar
- 100g dark chocolate chunks
- ¾ cup raw cocoa (or any cocoa you have to hand)
- 1 teaspoon vanilla extract
- 1-2 shots tequila
- 2 large eggs
- ½ cup plain flour
- ½ teaspoon baking powder
Method
In a small saucepan over a low heat, melt together butter, sugar and chocolate and stir in cocoa. Mix well. Transfer this gooey mixture to a bowl.
Add vanilla and tequila. Mix well.
Add eggs one at a time. After adding each egg, beat it into the chocolate with a fork until the mixture glistens.
Sift flour and baking powder together over chocolate mixture and stir until just combined. Transfer mix to a 20x20cm cake tin lined with baking paper.
Cook in a slow oven (150 degrees celsius) for 25-30 minutes. The resulting brownie should be soft and dense in texture, not cake like.
The Carousel would like to thank Jen Richards for her recipe.
Jen Richards is a content and copywriter for food businesses, recipe developer and a sustainability researcher. She is the co-author of Easy Healthy Tasty: Simple recipes that anyone can cook.
Instagram: @jenrichardswriter
