No finished product photos today. I have a long “to-do” list and I only have 20 minutes before the oven timer goes off. I must be quick.
Company is coming this weekend and I am whipping up a big batch of my secret weapon. A real crowd pleaser. Kahlua brownies with brown butter kahlua icing. These are the fudgy kind of brownie (the best kind)…, chewy and chocolatey. Perfect for desert at Saturday lunch or a late night snack with tea. Keep this receipe and amaze your friends and family. A fail proof way to buy their affection.
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter
- 2 cups semi-sweet choclate chips
- 1 1/2 cups light brown sugar
- 2 large eggs
- 1/2 cup + 2 tablespoons Kahlua (or any another coffee liqueur, divided
1/4 cup butter
2 tablespoons kahlua
1 tablespoon whipping cream
2 1/4 cups powdered sugar (more or less)
- Preheat oven to 350 degrees. Line a 9 x 9 inch pan with foil and spray with nonstick cooking spray
- Prepare brownies: In a medium bowl, sift flour, baking powder and salt; set aside
- Set a heatproof bowl over a pan of simmering water (pan shouldn’t be touching the water). Place butter and chocolate ships in bowl and stir until melted and smooth. Remove from heat and let cool a bit.
- In a large bowl with an electric mixer, mix sugar, eggs and 1/2 cup Kahlua. Pour in buttery chocolate mixture and beat until mixed well. Mix in dry ingredients and beat just until combined.
- Pour brownie batter into prepared pan. Bake for 40 to 45 minutes, or until top cracks slightly and toothpick inserted in centre comes out mostly clean (it might be slightly gooey on the bottom of the toothpick – that’s okay!) Remove brownies from oven and immediately brush warm brownies with 2 tables spoons of Kahlua. Let brownies cool completely. I like to refrigerate them after they have cooled down a bit.
- Prepare Icing: Place butter in saucepan and heat until lightly browned. Remove from heat and add Kahlua & whipping cream. Whisk in powdered sugar until you have the consistency that you desire (you should be looking for a thick icing that is still pourable). Pour on top of cooled brownies and spread to edges to cover completely. Refrigerate until set. Chilled brownies are easiest to cut..use a large, sharp knife, wipe clean after each cut and you’ll get nice clean cuts. They keep well in a tin.
Note: the original source of this recipe was a web site called www.recipegirl.com I have used it several times and it is fail proof.