Kahlua Brownies
April 17th, 2007
Once Upon A Tart is hosting a brownie day, so I used that as an excuse to bring out the chocolate and get back to brownies. I wanted something with a coffee kick, so here’s my moist, dark Kahlua brownie recipe:
Dark Chocolate Brownies with Kahlua
Servings : 8 Preparation Time : 00:45:00 (including baking)
Categories : Pastries
Ingredients:
250 grams chocolate (70% cocoa content)
165 grams butter — at room temperature
3/4 tablespoon natural vanilla
300 grams sugar
100 grams flour
3 each egg
100 ml Kahlua Liqueur
Instructions:
1. Preheat the oven to 180 C.
2. Butter and flour an 10 inch square baking pan. Set it aside.
3. Melt the chocolate and butter in a double boiler. Mix until smooth.
4. Beat the sugar and eggs together.
5. Add the vanilla.
6. Slowly pour in the chocolate and butter, mixing all the time.
7. Sift the flour, then add, mixing thoroughly.
8. Stir in the Kahlua.
9. Pour the batter into the prepared pan, and bake 25 minutes (a knife should come out just about clean).
10. Allow the brownies to cool slightly. Then cut them into squares and transfer to a wire rack to cool completely.
11. Caramel ice cream is a great accompaniment for these…
Note: If you’re in the UK or Ireland, please read my comments on flour, or you will be very disappointed with the results!
Technorati tags: brownie, pastry, chocolate, Kahlua, recipe
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April 17th, 2007 at 9:30 pm
oooh I love Kahlua!! and with chocolate it’s just a winning combo!! I have done white chocolate and kahlua ice cream before.
April 18th, 2007 at 10:08 am
Cherry liqueur is also a good alcohol to use with brownie or cake mixtures - especially if you serve the resulting item with cream and preserved cherries….
April 20th, 2007 at 9:18 pm
Oh these sound amazing, Kieran! I just made a salted butter caramel ice-cream that is begging to be paired with these!
October 16th, 2007 at 6:03 pm
Kieran, I only just found your out while reading Lauras blog. I was always wondering where is the famous shop and then I realised I had walked past it the last time I was in Dingle. There was queues out the door. The next time I’m in Dingle will definitely have to make the trip and get some of the amazing ice-cream.
My god - my mouth is just watering at these, I often make these with a dash of rum as well and they taste pretty good. Found another recipe last week - double chocolate brownies using white and dark chocolate, the taste was good if not a bit rich and definitely highly calorific. I was trying to be good and not make any more for a while but now I’ve just got to try those with kahlua. Great blog and fab pictures.
May 3rd, 2008 at 7:12 pm
Hey from Saint Louis, Missouri. I came across your blog searching for brownies using liquer. I noticed in your picture that your brownies were fudgy with a bit of crumb at the top. I have an awesome recipe using about 4 ounces of liquer and I make them quite a bit. I’ve noticed that mine are fudgy with crumb but they are delicate. Are your brownies delicate with crumb?