Boozy Cabot Trail Maple Cream Brownies
1/4 Cup Cabot Trail Maple Cream
1/4 Cup Semisweet Chocolate Chips
2 Tbsp Unsweetened Cocoa Powder - optional
1.5 Cups All-Purpose Flour
1 Tsp Baking Powder
1.5 Cups Sugar
1/4 Cup Melted Unsalted Butter
1/4 Cup Vegetable Oil
1 Tsp Vanilla Extract
1/4 Tsp Salt
Make the Dry Ingredients Mix:
In a large bowl, add all-purpose flour, baking powder, salt, Unsweetened Cocoa Powder and whisk.
Make the Wet Ingredients Mix:
Add semi-sweet chocolate chips in a medium microwavable bowl and microwave for 25 seconds (or till soft).
Remove from microwave and whisk to a smooth paste.
Add eggs in a large bowl and whisk until frothy (about a minute).
Add Melted Unsalted Butter, Vegetable Oil, Vanilla Extract and whisk to a smooth batter.
Add Sugar, melted semisweet chocolate chips, Whisky and whisk thoroughly.
Making the brownies:
Add 1/2 of dry ingredients mix in the wet ingredients mix bowl. Fold the flour gently until well combined.
Add the remaining dry ingredients mix in the wet ingredients mix and fold gently until the flour is nicely mixed.
Check for any lumps and whisk gently to mix everything one last time.
Butter or Spray an 8inch brownie pan and transfer the brownie mix in the pan.
Tap the pan gently on a hard surface to remove any air bubbles.
Place in oven and bake at 350F for 25 minutes.
After the timer is done, remove the brownie from the oven and cool.
Insert a toothpick in the middle of the brownie to check if it's thoroughly cooked.
Slice into 9 equal parts and enjoy.