Subscribe to Cookie Madness by Email

Brownies with Black Pepper

by on April 22, 2008 · 8 comments

This is not today’s actual cookie, but it would have been if I’d had some vodka in the house. I’m putting it on the list of things to try — not exactly for bake-sale. With the black pepper, it’s a “try before you buy” type recipe. Then again, the black pepper pound cake was so successful, I have a feeling these will be too.

I do not know the original source of this recipe, but my guess is it’s from the people who make Kahlua.

Black Russian Brownies

4 ounces unsweetened chocolate (114 grams)
8 ounces butter (230 grams)
3/4 teaspoon ground black pepper (3.75 ml)
4 Eggs, lightly beaten
1 1/2 cups Sugar (298 grams)
1 1/2 teaspoon vanilla extract (7.5 ml)
1/3 cup Kahlua (80 ml)
2 tablespoons Vodka (30 ml)
1 1/3 cups all purpose flour (170 grams)
1/2 teaspoon salt (2.5 ml)
1/4 teaspoon baking powder (1.25 ml)
About 1 cup chopped, toasted walnuts (60 grams) —
Powdered sugar for dusting

Preheat oven to 350 degrees F (175 C). Line a 13×9 inch metal pan with non-stick foil or parchment paper.

Combine chocolate, butter and pepper in a small saucepan and melt over low heat. Remove from heat.

Beat eggs, sugar and vanilla in together ina large bowl; Stir in cooled chocolate mixture, Kahlua and vodka.

Stir together flour, salt and baking powder; add to chocolate mixture and stir until blended. Add nuts.

Spread in prepared pan and bake just until a toothpick inserted in conter comes out clean, about 25 minutes. Do not over-bake. Cool in pan on wire rack. Grasp foil, lift from pan, cut into bars.

Sprinkle with powdered sugar, if desired. Makes about 30 brownies.

Related posts:

Published on April 22, 2008

{ 8 comments… read them below or add one }

Janet April 22, 2008 at 10:47 am

Hello! Do you think this is a good candidate for using the Baker’s Edge pan? It looks very good and thank you for the recipe!!

Sister Diane April 22, 2008 at 11:02 am

Mmmmmmmmmm . . . Love chocolate and black pepper together!

VeggieGirl April 22, 2008 at 11:02 am

Yet another extremely intriguing recipe!!

Celine April 22, 2008 at 12:17 pm

there’s alcohol in there? now I just have no choice but to give it a try!

Lara April 22, 2008 at 12:53 pm

Mmm – I bet this is delicious. I have a baker friend who makes what she calls “Santa Fe Brownies”. I have no clue what is in them (cayenne pepper, maybe?) but they are divine.

Sue April 22, 2008 at 1:22 pm

Hi Anna!
Have you have you ever made brownies with Bailey’s Irish Cream?
BTW, these sound interesting!

Jennifer April 23, 2008 at 10:52 am

So, how did they turn out?
I’m planning on making the lemon pepper pound cake this weekend, just need to get some lemon extract.

Anna April 23, 2008 at 4:01 pm

Hi Janet,

I don’t have a Baker’s Edge Pan. Edges aren’t really my thing.

And to everyone else, I’m glad you all think this recipe sounds interesting. I do, but I haven’t had time to go to the vodka store! When I make these, I’m going to make them right.

Lara, I have a recipe for brownies made with ground ancho. Maybe those are similar to the Santa Fe. I think I might have another Santa Fe brownie recipe with pine nuts, but I have to go look around for it.

Sue, I think I have made Bailey’s Brownies, but it’s been a while.

Jennifer, I think you will really like that cake.

Leave a Comment


Previous post:

Next post: