Yes, you read that correctly. Kahlua. Brownies. Do I have your attention now? I thought so. These brownies are intense, fudgy and moist. There’s three kinds of chocolate involved so they satisfy the chocoholic in us all. And the kahlua just adds a little somethin’ somethin’ to the chocolate and espresso flavors. These won’t last long so make sure to save one for yourself.
Two very important things about brownies-don’t over mix and don’t over bake. You don’t want them to turn out like little brown hockey pucks.
Put on your apron and let’s get baking!
10 Tablespoons unsalted butter
2 oz. milk chocolate chips
1 cup granulated sugar
1 Tablespoon instant espresso powder or instant coffee granules
1 Tablespoon kahlua
2 teaspoons vanilla
2 eggs at room temperature
1/2 cup cocoa powder
1/2 cup all purpose flour
1/4 teaspoon kosher salt
4 ounces milk chocolate chips
3 ounces semi sweet chocolate chips
3 Tablespoons heavy cream
1/2 Tablespoon kahlua
1 1/2-2 ounces milk chocolate chips
Preheat oven to 325. Line an 8×8 or 9×9 square baking pan with aluminum foil or parchment paper allowing it to hang over the side of the pan. You can use the overhang as handles to easily lift the brownies out of the pan when done. Spray the foil or parchment with non-stick cooking spray. Set aside. Place the butter and 2 ounces of chocolate chips in a medium-sized microwave safe bowl. Melt in 30 second intervals in the microwave, stirring between times, until smooth. Stir in the sugar, espresso powder and vanilla. Next add the eggs and mix until incorporated. Stir in the cocoa powder, flour and salt until just incorporated. Fold in the chocolate chips. Do not over mix! Pour into prepared pan and bake for 35-40minutes. Do not over bake! In the meantime, prepare the ganache by melting the semi sweet chips in a small microwave safe bowl in 30 second intervals until melted. Add the cream and kahlua and beat until smooth and glossy. Set aside. Remove brownies from oven and cool on a wire rack for 5 minutes. Using the foil handles remove them from the pan. Pour ganache over the top and smooth it to the edges. Place the remaining 1 & 1-2-2 ounces of milk chocolate chips in a zip top bag and melt in the microwave for 30 seconds. Remove and knead the bag to mix the chips. If not completely melted microwave for 15-20 more seconds. Cut a small snip from the tip of one side of the plastic bag. Drizzle melted chocolate over the ganache. Either place in the refrigerator to chill and set up or place in a cool spot and allow the chocolate to set. Cut into 12-16 pieces. Enjoy!
Wishing you love, laughter and cake,
Very slightly adapted from The Half Baked Harvest here.