I am not a big alcohol drinker. I might have 1 or 2 drinks a year- maybe.
So, how did I end up making Kahlua brownies?
Well, that’s what happens when I look to see what is hiding in the depths of my cupboards! I never know what I will find, and sometimes I wonder why I bought an item in the first place! Though, I know why I have kahlua in the house- I make a batch of kahlua truffles for one of my girlfriend’s birthdays every year!
The kahlua adds a nice flavor to the brownies. You can taste it, but it isn’t over-powering. If you want a little stronger flavor, once the brownies come out of the oven, brush on a little more (1 or 2 tablespoons) kahlua.
Kahlua Brownies
Makes an 8×8 inch pan
Prep time: 15 minutes Bake time: 30 minutes
1/2 cup (1 stick) butter, softened
1 oz. unsweetened chocolate (I used Ghirardelli)
1/3 cup semi-sweet chocolate chips
2 tablespoons special dark cocoa powder
1 cup sugar
2 eggs
1 egg yolk
1/4 teaspoon vanilla bean paste (or vanilla extract)
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 cup Kahlua
1/3 cup flour
3/4 cup cake flour
Preheat oven to 350 degrees. Grease (or line with aluminum foil and then grease) a 8×8 inch baking pan. Set aside.
In a large microwave-safe mixing bowl, combine the butter, unsweetened chocolate, and chocolate chips. Microwave for 30 second intervals, stirring after each one, until the chocolates are melted. Add in the cocoa powder and whisk until the mixture is smooth. Add in the eggs, egg yolk, and vanilla bean paste. Mix well. Stir in the salt and baking powder. Carefully mix in the kahlua. Add in the flour and cake flour and stir until all the flour is incorporated. Spoon into the prepared pan and bake for 28-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 15 minutes. After 15 minutes, refrigerate for 1 hour. After 1 hour, remove from the refrigerator, cut into pieces (I cut mine into 16 pieces) and enjoy!
Ha! See my toothpick marks?!!!
Made with love, not calories!
