Rich and succulent chocolate brownies flavored with vanilla and Kahlúa liqueur.
Please welcome guest author Garrett McCord and pour yourself a glass of milk; With these brownies you need one! ~ Elise
So I had a bottle of Kahlúa lying around gathering dust and figured it needed to be put to some decent use. Well, I’m all for a decent cocktail, but I really try not to make a habit of pulling out the shaker in the middle of the day.
I do not think so.
This brownie is rich and crunchy with lots of chocolate, butter and six (!) eggs. The addition of coffee liqueur just gives it a nice bitter taste and really makes it the dessert of any party. If you don’t have Kahlúa, using strong coffee or espresso is a perfect alternative.
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Kahlúa brownies
ingredients
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1 ½ pounds 60% cocoa chocolate
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1 cup butter, cut into pieces and at room temperature
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6 eggs, room temperature
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2 cups of sugar
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1/4 teaspoon salt
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1 tablespoon plus 1/4 teaspoon Kahlúa
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1/4 teaspoon vanilla extract
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1 1/2 cups all-purpose flour
method
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Lightly grease a 9×13 pan. Preheat oven to 350 F.
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Melt the chocolate and butter in a double boiler or in a bowl over a saucepan of simmering water.
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Using an electric mixer, beat the eggs, sugar and salt until fluffy. Add the chocolate mixture and vanilla extract and Kahlúa. Blend until smooth.
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Slowly sift in the flour.
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Bake for 45-55 minutes or until a toothpick comes out clean. Place on a wire rack to cool for 30 minutes.
