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 I originally made it with tequila that had been steeping vanilla beans for an unreasonably long time in a forgotten attempt to make my own vanilla extract.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