Shelly's Recipe

KAHLUA FUDGE BROWNIES

Category: Brownies/Blondies

1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup semisweet chocolate chips
2/3 cup unsalted butter, softened
1 tbsp vanilla extract
2 cups sugar
1/3 cup peanut oil
1/4 cup espresso powder (or instant coffee)
4 eggs
1 cup chopped pecans
1/4 cup Kahlua

FOR SERVING:
Ice cream
Fudge ice cream topping, warmed
Whipped cream
Fresh strawberries and/or raspberries.

Preheat the oven to 375. Buttered a 9x13-inch baking pan.

Mix flour, cocoa powder, baking powder, baking soda and salt in a bowl; set aside.

Heat the chocolate chips and butter in a saucepan over low heat until blended, stirring frequently. Remove from heat. Stir in vanilla; set aside.

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. Spoon batter into prepared 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.

Makes 10 to 12 servings