36 brownies
Prep: 25 minutes
Bake: 15 minutes
Ingredients:
1-1/4 cups granulated sugar
¾ cup butter or margarine
, softened½ cup unsweetened cocoa powder
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¾ cup milk
¼ cup Irish whiskey
2 tablespoons instant coffee crystals
1 cup chopped cashewnuts
2-1/2 cups sifted powdered sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon Irish whiskey
1-1/4 teaspoon vanilla
3 to 4 tablespoons brewed coffee
chopped cashenuts (optional)
Directions:
1. Heat granulated sugar, butter or margarine, and ½ cup cocoa powder in a large saucepan
over medium heat until butter or margarine melts, stirring constantly. Remove from heat. Add eggs and 1 teaspoon
vanilla; beat lightly just until combined.2. Stir together flour, baking powder, and baking soda in a bowl; set aside. Stir together milk and ¼ cup whiskey; stir in coffee crystals. Add flour mixture and milk mixture alternately to the chocolate mixture, beating by hand after each addition. Stair in nuts. Pour into a greased 15*10*1-inch baking pan.
3. Bake
in a 350 degree F oven for 15 to 20 minutes or until a toothpick
inserted near the center comes out clean. Cool in pan on a wire rack
.4. Meanwhile, for the Irish Coffee Glaze
, stir together sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoons Irish whiskey, and 1-1/4 teaspoons vanilla. Stir in 3 to 4 tablespoons brewed coffee until of drizzling consistency.5. If desired, sprinkle with additional chopped nuts. Makes 36 brownies.
