Comments on: Kahlua Brownies

By: David L

David L — Tue, 17 Feb 2009 13:39:45 +0000

Yeah I think so, but I grated the beetroot on the grater setting you might use for cheddar as opposed to a finer setting, so the strands where thicker and longer then I think they should be. As the vegetable has a stronger texture, I think ideally the gratings should be quite small so they integrate more and are less individually noticeable when you’re eating the brownie. But you should definitely give it a try. Though I think serving them with my beetroot ice cream was overkill! Lol Eating beetroot ice-cream is a very strange experience indeed not least to get your head around the idea.

By: Kieran

Kieran — Mon, 16 Feb 2009 17:48:50 +0000

Glad they turned out well. Beetroot brownies? That sounds very cool.

By: David L

David L — Mon, 16 Feb 2009 13:10:39 +0000

Thanks for the recipe, I made them last night and my work colleagues are enjoying them today. They’re nice and moist and you can really taste the Kahlua!
I also made beetroot brownies as beetroot’s in season, is naturally sweeter and has an earthy depth that lends itself well with chocolate I think. Don’t think my colleagues are as fond of this version lol although they’ve not tasted them either. I like them. But they think I’m just strange especially as they followed on from chocolate and courgette cupcakes and butternut squash muffins. They ask why I’m trying to incorporate vegetables in desserts. I ask, why not?

By: Kahlua Man

Kahlua Man — Tue, 05 Aug 2008 00:26:19 +0000

Kahlua brownes are incredible. This looks like a great recipe. I have some more Kahlua-based recipes at I Love Kahlua (www.ilovekahlua.com)

By: L

Sat, 03 May 2008 18:12:46 +0000

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?

By: Grainne

Grainne — Tue, 16 Oct 2007 17:03:28 +0000

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.

By: gilly

gilly — Fri, 20 Apr 2007 21:18:53 +0000

Oh these sound amazing, Kieran! I just made a salted butter caramel ice-cream that is begging to be paired with these!

By: Caroline@Bibliocook

Caroline@Bibliocook — Wed, 18 Apr 2007 10:08:57 +0000

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….