“I had a bottle of Frangelico in my cupboard from a recipe I had tried years ago and wanted to find a way to use it. One of the other recipes on my wish list was a really rich, moist brownie. This recipe checks both boxes. It is fantastically rich, and because of the black cocoa powder (which you can find online), they come out jet black. Black cocoa powder is what is used to make Oreos! Frangelico is super expensive, so brandy can be substituted and they still come out great. The subtle hints of coconut round out this really nice brownie.” – April Ferre
- 2 1/2 Ounces Unsweetened Baking Chocolate
- 6 Tablespoons Butter
- 2 Tablespoons Coconut Oil
- 1/2 Ounce Black Cocoa Powder
- 1 Cup Turbinado Sugar
- 2 Eggs Beaten
- 1/2 Teaspoon Vanilla
- 3 Tablespoons Frangelico Liqueur (See Note)
- 2/3 Cup Flour
- Dash Salt
- 2/3 Cup Semi Sweet Chocolate Chips
- Melt unsweetened chocolate with butter and coconut oil in microwave, mix well. Cool and mix in cocoa powder.
- Pulverize Turbinado sugar in blender or food processor. Beat sugar, eggs, vanilla, and Frangelico in mixing bowl. Add egg mixture to chocolate mixture and mix well. Stir in flour, salt and chocolate chips until just blended.
- Pour into greased 8-inch square baking pan. Bake at 325 degrees for 20 to 30 minutes or until wooden toothpick comes out clean. Cool completely.