Print Recipe

Insulin Shock Black Hole Brownies

RG

Ingredients

  • Favorite brownie batter (enough to fill a 13 x 9-inch baking pan)
  • 1/2 jar hot fudge
  • 1 cup creamy peanut butter
  • 16 ounces semisweet chocolate chips, divided
  • 1 bar dark chocolate (optional)
  • 2 cups flavored liqueur (Bailey's, Chambord, Rumpleminze, Amaretto, etc.), divided


Instructions

  1. Melt 12 ounces of the chocolate chips, hot fudge, peanut Butter and 1 cup of the liqueur in a small saucepan. When mixture is liquid, mix into batter. Note: If you want a truly decadent brownie, replace all the liquids called for in the brownie batter with liqueur.
  2. Pour batter into a 13 x 9-inch baking pan.
  3. Melt remaining chocolate and liqueur in saucepan. Using a spoon, drizzle the chocolate over the batter (needs to be very liquid to work well). If any remains, use it for ice cream sauce.
  4. Bake at 350 degrees F for 35 to 40 minutes.
  5. IMPORTANT: Every 5 to 10 minutes, remove the pan from the oven and slam it down on a counter two or three times. Brownies are done when a wooden pick inserted near the edge comes out clean. The center will still be semi-liquid.

Can be eaten immediately, but are best after 24 hours (it takes time for the fudge to set).


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