Black Russian Brownies HD

Season 1, Episode 19. Like the cocktail bearing its name, these Black Russian Brownies contain both vodka and Kahlua. Please eat responsibly. Black Russian Brownies 1 cup butter 4 ozs. unsweetened chocolate bar ¾ teaspoon black pepper, ground 1½ cups white sugar 4 eggs, slightly beaten 1½ teaspoons vanilla 2 tablespoons vodka ⅓ cup Kahlua 1⅓ cups flour ½ teaspoon baking soda ¼ teaspoon salt 1 cup chopped walnuts, optional Melt the butter, pepper and chocolate in the top of a double boiler. Set aside and allow this to come to room temperature. Prepare a 9 x 13-inch cake pan by spraying it with cooking spray and lining it with parchment paper, then lightly spraying the parchment paper. Preheat the oven to 350°F, 180°C, gas mark 4. In a separate bowl, whisk the sugar, eggs and vanilla until the sugar is dissolved. Add the cooled chocolate mixture into the egg mixture and whisk until it’s combined. Mix the salt and baking powder into the flour. Add the flour all at once and mix until the batter is just combined. Add the nuts, if you choose, and stir to combine. Pour the batter into the prepared pan, and smooth the surface. Bake on the middle rack with the convection oven on for 25 minutes. Do not overbake the brownies. Allow the brownies to cool in the pan for about 30 minutes before lifting them out with the parchment paper to a cutting board. Fold down the parchment paper and slice the brownies into the desired shapes. Dust with powdered sugar and enjoy.