Irish Coffee Brownies
Recipe GLPRfe9d915d59f7e6
Decadent individual microwave brownies infused with rich coffee flavor and Irish cream liqueur, topped with lightly boozy whipped cream and a dusting of cocoa powder. These elegant yet simple brownies are ready to serve in about 20 minutes.
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Ingredients
1 cup all-purpose flour
1 cup packed light brown sugar
½ cup unsweetened cocoa powder
¼ teaspoon salt
4 large egg yolks
¾ cup vegetable oil
¾ cup brewed coffee, at room temperature
1 teaspoon coffee extract
½ cup Irish cream liqueur or Irish whiskey
1 cup heavy cream
2¼ tablespoons confectioners' sugar
unsweetened cocoa powder for dusting
Directions
In a medium bowl, whisk together the all-purpose flour, brown sugar, unsweetened cocoa powder, and salt. In a separate medium bowl, whisk together the egg yolks, vegetable oil, room-temperature brewed coffee, and coffee extract until well combined. Pour the egg mixture into the dry ingredients and whisk until the batter is smooth with no lumps.
Divide the batter evenly among four 10-ounce microwave-safe coffee mugs (about 1/2 cup batter per mug). Microwave each mug individually on high power for 1 1/2 minutes. The brownie should be slightly firm on top and puffed up when done. Remove from the microwave and carefully pour 1 tablespoon of the Irish cream liqueur or Irish whiskey over the top of each hot brownie. Allow to cool at room temperature for at least 10 minutes, letting the liqueur soak into the brownie.
While the brownies cool, pour the heavy cream and confectioners' sugar into a medium bowl. Using an electric mixer set to medium-high speed, beat the cream until medium-stiff peaks form, 1 to 2 minutes. Add the remaining 1/4 cup Irish cream liqueur or Irish whiskey and beat on medium speed just until combined—do not overmix, as this can cause the cream to separate or become grainy.
Top each cooled brownie with a generous dollop of the whipped cream mixture. Dust lightly with additional unsweetened cocoa powder and serve immediately.
