White Russian brownie recipe

  • Serves 16-20
  • 10 mins to prepare and 30 mins to cook
  • 367 calories / serving
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These boozy White Russian brownie packs a punch as it's loaded with coffee liqueur and vodka. Filled with crunchy hazelnuts and dark chocolate chips these cocktail-infused bakes are not your everyday gooey brownies.

  1. Preheat oven to gas 4, 180°C, fan 160°C.
  2. Grease and line a 9x9 inch (23x23cm) tin with greaseproof paper.
  3. Set a heatproof bowl over a pan of simmering water. Add the butter and chocolate to the bowl and stir until both are melted. Stir well, remove from heat and allow to cool. Sift the flour, baking powder and salt into a large mixing bowl and add the hazelnuts.
  4. Using an electric whisk, beat the eggs and muscovado sugar until light and creamy. Add the Kahlúa, vodka and chocolate mixture and beat well. Mix in the dry ingredients and fold until just combined. Pour the mixture into the prepared tin and bake for 30 minutes. Test by inserting a cocktail stick into the middle. Don’t worry if there is a little wet mixture on the stick, it will firm up as it cools.
  5. Brush the top of the brownies with the extra Kahlúa and vodka while the brownies are still warm, so the alcohol soaks in well. Cut into squares to serve and dust with a little cocoa powder. Serve with a dollop of whipped cream and a shot of espresso coffee, if you like.

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  • Ingredients

  • For the brownie

  • 250g (8oz) butter
  • 350g (12oz) dark chocolate chips
  • 325g (11oz) self-raising flour
  • 1/2 tsp baking powder
  • 100g (3 1/2 oz) toasted hazelnuts
  • 325g (11 oz) light muscovado sugar
  • 2 large eggs
  • 60ml (2fl oz) Kahlúa or coffee flavoured liqueur
  • 60ml (2fl oz) vodka
  • To serve

  • 3 tbsp Kahlúa
  • 3 tbsp vodka
  • cocoa powder, to dust
  • whipped cream
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  • Energy 1535kj 367kcal 18%
  • Fat 19.5g 28%
  • Saturates 9.6g 48%
  • Sugars 29.5g 33%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 42.3g Protein 4.1g Fibre 1.8g

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