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.