firecracker brownies.


I woke up this weekend with the powerful urge to bake, and a sadly empty pantry. Sometimes a girl has to choose shampoo and detergent over ground almonds and puff pastry. Fortunately brownies are a baked sale staple which can almost always be scrounged together. I started with this classic recipe from The Tales of My Cooking. But this batch of brownies would not conform, they needed to stand out. So I did what any baker would do, I turned to the liquor cabinet. Seriously though, the secret to these bad boys is Fireball Cinnamon Whisky.
fireball whisky

I was inspired by the “Mexican Hot Chocolate” flavour and added a generous (around 4 oz.) splash of whisky as well as a 1/2 tsp. of chili powder and a 1/4 tsp of cayenne and cinnamon respectively. I only cooked them for 20 minutes, let them cool, and then poured a combo of 1 and 1/2 ounces of good quality dark chocolate, 1 tbsp of butter and 2 oz. of whisky over top. They were a hit!

All this to say, any part of your kitchen can be a source of inspiration, and the contents of your liquor cabinet (rum, irish cream, amaretto,  any flavoured liqueur) can be a great way to spice up a classic.

Two words. brownie. batter.

Two words. brownie. batter.

I love the Fireball label's potential for graphic art.

I love the Fireball label’s potential for graphic art.

brownies in the pan

brownie stack


One thought on “firecracker brownies.

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