Shelly's Recipe

Kahlua Fudge Brownies

Category: Brownies/Blondies

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.