Thursday, March 18, 2010

Rattlesnake Brownies

No I didn't put snake in the brownies. A rattlesnake is a layered shot with equal parts Kahlua, Creme de Cocoa, and Irish Cream, although I prefer them mixed and chilled (thanks McNugget). This recipe is based on the Boozy Irish Cream Brownies found on Baking Bites. I figured if Bailey's brownies were good, Rattlesnake brownies would be even better. I did change the glaze recipe, though. It was just coming out too thick for me. And the extra booze can't hurt.

Rattlesnake Brownies

1/3 cup butter
2/3 cup sugar
1/3 cup cocoa powder
1 egg
1 tsp. vanilla
3/4 cup flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup Rattlesnakes (or just shy of 3 Tbsp. Kahlua, 3 Tbsp. Creme de Cocoa, and 3 Tbsp. Irish Cream)

2 2/3 Tbsp. butter (just us the remainder of the stick from the brownies)
2 Tbsp. Rattlesnakes (or 2 tsp. Kahlua, 2 tsp. Creme de Cocoa, and 2 tsp. Irish Cream)
1 Tbsp. cocoa powder
1 cup powdered sugar

Preheat oven to 350F. Grease a 9x9-inch square baking dish. In a medium saucepan, melt butter. Mix in sugar and cocoa powder until smooth. In a large bowl, combine flour, baking soda, and salt. Mix in cocoa mixture. Add egg, vanilla, and rattlesnake mix.

Bake for 22-26 minutes, until it tests done with a toothpick.

While the brownie bakes make the glaze. In your saucepan (no need to wash, we're starting with butter, cocoa, and sugar anyway), melt butter. Add cocoa. Off the heat add Rattlesnake mix and powdered sugar. (If it's too thick, thin a bit more with milk or more Rattlesnake mix.) Pour the glaze over the brownies as soon as they come out of the oven. Spread the glaze out to the corners and let cool.

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