Can a dessert be sexy? If so, this is a sexy brownie. They’re rich, fudge-y, and have a deep, dark chocolate flavor. They also come together in an absolute snap since you don’t need softened butter.
Not that I tried the batter, but it’s delicious too. (Yes, I’m that person. No I do not appear to be growing out of it.)
Chambord is a french liqueur I’ve been playing with lately. It’s an infusion of raspberries, blackberries, black raspberries, black currant, Madagascar vanilla, and cognac. You know how people say that espresso makes chocolate tastes more like chocolate? I have never found that to be true and I’ve always found espresso overpowering in chocolate desserts. Chambord however, in my humble opinion, really does make chocolate taste more like chocolate. You will not even suspect there’s a touch of alcohol in these brownies. You will however have an intense chocolate flavor.
Are you ready to dive right in? Me too. I’ve eaten one or nine since taking these photos. Let me know how you like ’em!
Chambord BrowniesMakes 9 medium-sized brownies
2/3 cup dark cocoa powder
1 1/2 cups granulated sugar
1/2 cup powdered sugar
3/4 teaspoon salt
1 cup all-purpose flour
1 cup semisweet chocolate chip (I love Ghirardelli)
1/2 cup vegetable oil
1 1/2 Tbsp Chambord liqueur
3 large farm fresh eggs
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- Preheat the oven to 350°F. Lightly grease an 8″ x 8″ or 9″ x 9″ square metal pan.
- In a large mixing bowl, whisk together the dark cocoa powder, sugars, salt, flour, and chocolate chips.
- Add the oil, Chambord liqueur, and eggs, mixing just until combined.
- Spoon the batter into prepared pan.
- Bake the brownies and beginning checking for doneness at 20 to 25 minutes for the 9″ pan and 25 to 30 minutes for the 8″ pan. You want these really fudge-y so don’t over bake them! Pull out when a toothpick comes out clean.
- Remove the brownies from the oven and let cool completely before digging in. Store covered at room temperature for up to five days or wrap well and freeze for later.
Happy baking,
Katie Rose these brownies look delicious.
Can you share the brand of dark cocoa powder that you use?
Thank you! I bake them ALL the time. I use Hershey’s Special Dark. You could of course use regular cocoa powder if you prefer! I’m just a die-hard dark chocolate fan. 🙂