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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
1 1/2 cups flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
2/3 cup unsalted butter, softened
1 tablespoon vanilla extract
2 cups sugar
1/3 cup peanut oil
1/4 cup espresso powder
4 eggs
1 cup chopped pecans
1/4 cup Kahlua
Mix flour, baking cocoa, baking powder, baking soda and salt in a bowl.
Heat the chocolate chips and butter in a saucepan over low heat until blended, stirring frequently. Remove from heat. Stir in vanilla.
Combine sugar, peanut oil, espresso and eggs in a mixer bowl. Beat for 5 minutes, scraping bowl occasionally. Add chocolate mixture. Beat just until blended. Add flour mixture, beating just until blended. Stir in pecans.
Preheat the oven to 375 degrees. Spoon the batter into a buttered 9x13-inch baking pan. Bake for 25 to 30 minutes or until the edges pull from the sides of the pan; do not overbake. Cool to lukewarm on wire rack or just enough to handle pan.
Pour Kahla into a clean spray bottle. Spray the warm brownies with the Kahlua. Let stand until completely cool.
To serve, cut into 3x4-inch brownies. Microwave just until warm. Split each bar into halves. Place the bottom half on a dessert plate and top with ice cream. Top with the remaining brownie half. Drizzle with warm fudge ice cream topping. Top with a dollop of whipped cream and fresh strawberries and/or raspberries.
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Kahlua Fudge Brownies
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
1 1/2 cups flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
2/3 cup unsalted butter, softened
1 tablespoon vanilla extract
2 cups sugar
1/3 cup peanut oil
1/4 cup espresso powder
4 eggs
1 cup chopped pecans
1/4 cup Kahlua
Mix flour, baking cocoa, baking powder, baking soda and salt in a bowl.
Heat the chocolate chips and butter in a saucepan over low heat until blended, stirring frequently. Remove from heat. Stir in vanilla.
Combine sugar, peanut oil, espresso and eggs in a mixer bowl. Beat for 5 minutes, scraping bowl occasionally. Add chocolate mixture. Beat just until blended. Add flour mixture, beating just until blended. Stir in pecans.
Preheat the oven to 375 degrees. Spoon the batter into a buttered 9x13-inch baking pan. Bake for 25 to 30 minutes or until the edges pull from the sides of the pan; do not overbake. Cool to lukewarm on wire rack or just enough to handle pan.
Pour Kahla into a clean spray bottle. Spray the warm brownies with the Kahlua. Let stand until completely cool.
To serve, cut into 3x4-inch brownies. Microwave just until warm. Split each bar into halves. Place the bottom half on a dessert plate and top with ice cream. Top with the remaining brownie half. Drizzle with warm fudge ice cream topping. Top with a dollop of whipped cream and fresh strawberries and/or raspberries.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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