Brownies have been a favorite treat in our house. My mother-in-law gave me her recipe for that she had been baking for more than 50 years. It is simple and good. But, when challenged to up my brownie game, I took that simple recipe and amped it up a bit. Coffee has always been a favorite to combine with chocolate, and spirits used in baking has been a tradition of Appalachians for centuries. And it doesn’t get much more Appalachian heritage than moonshine. So, using a Coffee Moonshine from Old Forge Distillery to develop a new brownie recipe was just meant to be!
These brownies are rich, dense, and fudgy! We don’t like cake brownies in our house, but we do like chocolate cake. But, those are two different things. The Coffee Moonshine adds a depth of flavor that just takes the cocoa to the next level. These didn’t last long in our house. I would say these aren’t for anyone under 21 though, as you can still taste the moonshine, but with just a quarter cup in the whole batch, the sugar and chocolate would affect you more than the moonshine.
Coffee Moonshine Brownies
1 1/2 cup white granulated sugar
1 cup self-rising flour
1/4 teaspoon salt
1/3 cup regular cocoa
1 50ml (1/4 cup) mini jar Old Forge Distillery Moonshine
1 stick butter melted
2 large eggs
Sift together sugar, flour, salt, and cocoa. Stir in coffee moonshine, melted butter, and eggs. Prepare an 8×8 inch pan with cooking spray or line with parchment paper. Mix well and spread into pan. Bake at 350 for 22-25 minutes.