If you’ve seen the butterscotch and choco fudge brownies in the archive, these Kahlua brownies are very much like them. The difference is that instead of adding vanilla, I added Kahlua. The result is a deeper flavor. Next time though, I think I’ll use twice as much Kahlua and add vanilla as well. For now, I’m very happy with my Kahlua brownies.
For those unfamiliar with Kahlua, it is a Mexican coffee-flavored liqueur with a 20% alcohol content. It can be enjoyed “on the rocks” or used as an ingredient in cocktail drinks like Mudslide and Sombrero. It is available in wine and liquor stores, and in the wine section of most supermarkets.
Now, for the recipe.
- 1/2 c. of butter, melted
1-3/4 c. of dark brown sugar
1-1/2 c. of all-purpose flour
2 tsps. of baking powder
1 tsp. of salt
2 tbsps. of Kahlua
170 g. of dark chocolate
- Preheat oven to 350oF.
Stir the butter and sugar. Set aside.
Break the chocolate into small pieces and place in a heatproof bowl. Place the bowl over barely simmering water and melt the chocolate.
Meanwhile, stir together the flour, baking powder and salt.
When the chocolate has melted, allow to cool for about 10 minutes.
While the chocolate cools, add one egg to the butter and sugar mixture. Stir until smooth. Add the second egg and mix again until no visible traces of the egg remains.
Add the flour mixture to the butter-sugar-egg mixture. Mix until smooth, scraping the sides and bottom of the bowl. You now have your butterscotch brownie batter. It should be quite heavy since there was no liquid added.
Take half of the butterscotch brownie mixture and add to the chocolate.
Pour the Kahlua into the chocolate mixture.
Mix the chocolate with the butterscotch brownie batter and Kahlua until smooth.
Using two tablespoons (or two ice cream scoops), drop the two brownie batters alternately into the UNGREASED baking pan. Don’t worry if there are blank spots — they will disappear later. And don’t be tempted to level off the top — that will be addressed later.
Create the marbling effect by dipping a barbecue stick (or a thin knife) on one corner of the pan, dragging to the opposite end, making a U-turn to return to the opposite direction, and repeating the procedure until you have covered the entire pan. I did it vertically and horizontally.
Drop the pan on the counter several times to level off the batter and to make sure that no air pockets remain.
Bake the brownies at 350oF for 25 minutes.
Take out of the oven and cool before cutting.
If you cut before the brownies have cooled, the inside will still be soft and sticky and you won’t have smooth cut sides.
If you want to place the brownies in paper cups, you might have to cut them into larger squares to fit into the bottom of the cups.
To store, separate layers of brownies with non-stick baking paper, store in air tight container and keep in the freezer. Thaw to room temperature before serving.
Cooking time (duration): 1 hours
Number of servings (yield): Makes 24 pieces of 1 and 1/2 inch brownies