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 I originally made it with tequila that had been steeping vanilla beans for an unreasonably long time in a forgotten attempt to make my own vanilla extract.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.

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.

Web: jenrichardswriter.com

Instagram: @jenrichardswriter