Boozy Brownies, Round 2

A few weeks ago, I created a monster.

I combined two of my (and soooo many other people's) greatest vices into one, delicious, indulgent and not-safe-for-school treat. The white russian brownies that I shared with friends were a hit. They were gone in a matter of days. It was a genius combination, but I didn't stop there. If brownies work with vodka, what else would create the same kind of booze-fueled bliss?

There was some experimenting that didn't end well. There were a few afternoons spent baking that ended in a buzz. And then there was success.

Beer & Whiskey Brownies

adapted from craftbeer.com

• Butter for coating pan
• 1 tablespoon cocoa powder
• 1 stick (1/2 cup) unsalted butter
• 4 ounces bittersweet chocolate, chopped
• 1 cup granulated sugar
• 2 tablespoons brown sugar
• 2 large eggs
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1/3 cup stout
• 2 tablespoons whiskey
• 3/4 cup sifted all-purpose flour
• 1/4 teaspoon salt
• 1 cup chocolate chips
• powdered sugar for dusting

1. Preheat oven to 325 degrees. Prepare a 9-inch square baking pan by buttering and dusting the inside with cocoa powder. Set aside.
2. In a large saucepan, melt butter over low heat until completely melted. Add chopped chocolate, stirring often, until melted and smooth. Remove saucepan from heat and let cool to luke-warm. Stir the sugars into the chocolate and mix well.
3. In a large mixing bowl, beat together eggs, yolks, vanilla, stout and whiskey until smooth. Sift flour and salt in to the mixture and stir to combine.
4. Add cooled chocolate mixture to the egg/stout/flour mixture a little at a time, folding to combine, until all the chocolate has been added. Fold in chocolate chips, being careful not to over-mix.
5. Pour batter into the prepared pan and bake for 50 minutes to one hour. Brownies are done when a toothpick inserted into the center comes out clean. 
6. Dust the brownies with powdered sugar before cutting.

Boozy Brownies

There are days when, as I am sitting in traffic during my 40-mile commute, that my brain goes in to an all out war with itself. On good days, I start debating my work out choices. Will I run? Go to the gym? Head out to the beach? On less good days, I tackle my options for post-work out activities. What chores need to be taken care of before I can pass out for the night? How long can I put off vacuuming?  And on the worst days... The war is all about chocolate and booze. As in, which do I have first when I get home?

One day, after a particularly rough battle with my ninth graders, I was engaging in my typical chocolate vs. liquor internal discussion, when I had an epiphany, or sorts. My experience as a debater came to mind, and I had a genius idea--perm; do both plans.

And so, boozy, drunken brownies were born. And they were good.

White Russian Brownies

adapted from Allrecipes.com

4 tablespoons butter, softened
1 1/4 cups white sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking powder
3/4 coffee flavored liqueur
1 lb. cream cheese
1 egg
1/4 cup white sugar
1/4 cup flour
2 tablespoons butter, softened
1/4 cup vodka

1. Preheat oven to 325 degrees. Grease and flour a 9x9 inch baking pan.

2. With an electric mixer, cream 1 1/4 cups of sugar and 4 tablespoons of butter. Add 2 eggs and mix well. Stir in 1/2 cup of the coffee liqueur. Sift together 1 cup of flour, cocoa powder, baking powder, and salt. Stir into the butter mixture until well blended. Spread half of this mixture evenly into the prepared baking pan. 

3. In another bowl, stir together the 1/4 cup of flour and 1/4 cup of sugar. Add softened cream cheese and mix well. Stir in 1 egg, 2 tablespoons butter, and the vodka. Mix until smooth. Spread this evenly over the chocolate layer. Pour the remaining chocolate mixture over the top of this. Using a knife or a toothpick, you can swirl the layers together. 

4. Bake for 35 to 45 minutes in the preheated oven. When brownies are cool, brush with the remaining 1/4 cup of coffee liqueur.

Cheesecake Brownies

6. Cooking stores are like my pornography. I was at the mall yesterday, in a generally grumpy disposition because I had to deal with the madness of the Apple store, but walking through the baking sections of a few kitchen stores sent me to cloud nine. It made me tingly all over. BUT!!! that's not as dirty as it sounds. Get your mind out of the gutter.

7. I'm prejudiced. Or maybe racist? I'm not sure what to call it. Before you start sending me white hoods and hate mail, let me explain. I just don't like cake. I find it obnoxious. It's all big, and calorie-loaded and is just getting quite arrogant with all of it's topsy-turvy-ness and all that other BS you see on the food network challenge shows. BUT!!! I like cupcakes. I like cupcakes a lot. They are little. And cute. And your pants still fit if you eat one. And if you botch the decoration on one, you still have 11 more to make beautiful. You cannot say the same thing about cake. I guess that makes me cake-cist. I guess it's a little like loving puppies but not really having a tolerance for dogs. Does that make me a bad person?

8. Baking is the key to my happiness. Over the past few years, as my love for cooking has developed, I've done some reflection and soul searching to figure out just what it is about the kitchen that I love so much. At first, my inner fat kid was like, "Duh, you love food." But the truth is, I don't really eat a lot of what I bake. I revel in feeding other people. I love the look on someone's face when they are eating something they enjoy that I made. This is why I force feed my boyfriend. This is why I, especially, enjoy feeding my students. Nothing makes high school kids happier than baked goods. Yes, it costs me some money. Yes, it costs me some time. Yes, it makes me weirdly popular with some interesting people. BUT!!! I wouldn't trade this obsession for anything.

9. I don't have an "OFF" switch. My mind never shuts down. Sure, I sleep. And there are days when I accomplish little to nothing of note. But I can never fully stop processing, analyzing and reflecting on what is going on around me. Whether it's giving strangers wardrobe makeovers in my head while I run on the beach, restructuring an assignment for my students while I fold laundry or crafting a cupcake recipe while I shower, my brain is never at rest. This drives my boyfriend insane. I typically run at 100% until my body just shuts down and says, "Enough!" This always happens over break--so that I get the pleasure of spending my time off sick, in bed. Thinking of new things to bake, of course. BUT!!! I always come back from those breaks so ready, so excited and so full of ideas. I suppose that means it's necessary re-charge time.

10. I am the WORST procrastinator EVER. My thesis is due in 19 days. What am I doing? Writing blog posts, cleaning my office, vacuuming, reorganizing my baking supplies, doing laundry, painting my toe nails, trying (and failing) to fix the sprinkler along the driveway that I ran over, playing with the dog, and, of course, baking. This is all bad news for me, as my deadline approaches. BUT!!! It's great news for you... Because that means more recipes! For these goodies, I really wanted to do something special for my boyfriend, who has been working two jobs and then coming home to a "Honey Do" list a mile long and dealing with baking-obsessed and super stressed out me. He deserved a treat, so my attempts at avoiding what I needed to do resulted in something yummy for him (and you).

Nick's Chocolate Chip Cheesecake Brownies

photo by Jessica Y.

These blonde brownies combine some of Nick's favorite things.

For the blonde brownie:
1 cup butter flavored Crisco
1 cup firmly packed brown sugar
1/2 cup white sugar
1 teaspoon Kahlua
1 teaspoon vanilla extract
3 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1 cup white chocolate chips

For the cheesecake "filling":
2 (8 ounce) packages cream cheese
1/4 cup white sugar
2 eggs
1 teaspoon Kahlua
1 cup chopped pecans (optional)

1. Preheat the oven to 350 degrees F . Grease a 9x13 inch pan. I used a "Perfect Brownie" pan that makes all edge pieces--divine!
2. In a large bowl, cream together shortening, brown sugar, and 1/2 cup white sugar. Beat in the 3 eggs one at a time, then stir in the vanilla and Kahlua. 
3. In a separate bowl, combine the flour, baking soda, and salt; sift into the sugar mixture. Stir in chocolate chips, and set aside.
4. In a separate bowl, mix together the cream cheese and 1/4 cup white sugar. Mix in the 2 remaining eggs.
5. Spread 1/2 of chocolate chip dough in bottom of the prepared pan. Place in pre-heated oven for 5 minutes. Remove from oven.
6. Pour cream cheese batter on top of dough. Sprinkle with pecans (if you are using them). 
7. Spoon dollops of the remaining blonde brownie batter over filling. The batter will spread as it bakes,so it is ok if there are gaps.
8. Bake for 45 minutes in preheated oven, or until lightly browned on the top. Let the brownies cool in the pan before cutting into bars. 
9. Serve with a big glass of milk!