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Irish Twist, Coffee Infused Brownies with Whiskey Whipped Cream and Raw Sugar

Irish Twist, Coffee Infused Brownies with Whiskey Whipped Cream and Raw Sugar

Serves 4-6
Make Ahead Tip: Up to 2 days before make the brownies and whipped cream. Store the whipped cream in the fridge.


Brownie Ingredients

  • 1 package brownie mix (I use Ghirardelli)
  • 1/3 cup water
  • 2 Tablespoon strong coffee or espresso
  • 1/3 cup vegetable oil
  • 1 egg


Brownie Directions

  1. Pre-heat your oven to 325°.
  2. Grease 8 10oz ramekins or a 8X9 inch pan.
  3. In a medium mixing bowl add brownie package mix, water, espresso, oil and egg, stir to combine.
  4. Pour evenly into your pan or ramekins.
  5. Bake ramekins for about 30 minutes and 8X9 inch pan for 45-50 minutes.
  6. Remove from the oven, serve warm.


Whiskey Whipped Cream Ingredients

  • 1 cup heavy cream, chilled
  • ½ teaspoon vanilla extract
  • 1 ¾ teaspoon Irish whiskey
  • 4 teaspoons granulated sugar

Directions

  1. Add all of the ingredients to the bowl of a stand mixer with a whisk attachment.  Whisk on medium/ high for about 3-4 minutes or until peaks form.  Keep chilled in the fridge for up to 3 days.

To Assemble the Irish Twist:

Top brownies with whipped cream and sprinkle 1-2 teaspoons of sugar over each brownie.

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