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White Russian brownie recipe

12 ratings

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. See method

Serves 16-20
10 mins to prepare and 30 mins to cook
367 calories / serving
Vegetarian

Ingredients

For the brownie

250g (8oz) butter
350g (12oz) dark chocolate chips
325g self-raising flour
½ 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

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1535kj
367kcal 18%
Fat
20g 28%
Saturates
10g 48%
Sugars
30g 33%
Salt
0.2g 3%

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

Method

Preheat oven to gas 4, 180°C, fan 160°C.
Grease and line a 9x9 inch (23x23cm) tin with greaseproof paper.
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.
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.
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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