Chambord Brownies

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.

Chambord Brownies | The Rose TableChambord Brownies | The Rose Table

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 Brownies | The Rose Table

Chambord Brownies | The Rose Table

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.

Chambord Brownies | The Rose Table

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 Brownies | The Rose Table

Chambord Brownies
Makes 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

  1. Preheat the oven to 350°F. Lightly grease an 8″ x 8″ or 9″ x 9″ square metal pan. 
  2. In a large mixing bowl, whisk together the dark cocoa powder, sugars, salt, flour, and chocolate chips.
  3. Add the oil, Chambord liqueur, and eggs, mixing just until combined.
  4. Spoon the batter into prepared pan.
  5. 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.
  6. 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. 

Chambord Brownies | The Rose TableChambord Brownies | The Rose Table

Happy baking,

TRT_Logo_V4_Pantone

 

Don’t forget to follow/like The Rose Table on FacebookTwitter, and Instagram! Sign up for The Rose Table’s emails here.

SaveSave

SaveSave

SaveSave

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s