As can be expected, having hosted hundreds of families on board Lolalita in the beautiful British Virgin Islands, many requests have been presented to us as crew.
These can be divided into two categories: places to visit—for example The Baths, Willy T’s, The Caves, Foxy’s, North Sound—and food desires.
One of my favourite requests was to make absolutely nothing but chocolate desserts for the entire week. I went through my usual repertoire of recipes and then picked the brain of my husband/business partner/fellow food lover, Captain Ernie. He suggested toying with a brownie that incorporated some delicious liqueur – and so they were born…
Molten Drambuie Brownies!
3 heaping tablespoons dark cocoa powder
1.25 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon Ceylon cinnamon
10 tablespoons butter
3 tablespoons canola oil
5 ounces 80% dark chocolate
2 cups brown sugar
4 eggs, lightly beaten
6 tablespoons Drambuie liqueur
- Heat oven to 350º F. Grease a 13×9-inch pan with non-stick spray
- Sift together cocoa, flour, salt, and cinnamon
- Using a double-boiler method, melt butter, oil, and chocolate. Add brown sugar and mix well. Add eggs, slowly, mixing until smooth. Add liqueur. Slowly add flour mixture, beating until incorporated. Pour into prepared pan, and bake for 20 to 30 minutes. Brownies should be just barely done, in a ‘molten’ state
Serve brownies warm with a dusting of powdered sugar, cocoa powder, and chopped pistachios. This recipe is more than enough for 8 to enjoy
Buen Provecho!
[ts_fab]
