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    Double Fudge Kahlua Brownies


    Source of Recipe


    Kay Mainguth

    List of Ingredients




    4 ounces unsweetened chocolate
    1 cup butter
    3/4 teaspoon black pepper
    4 large eggs
    1 1/2 cups sugar
    1 1/2 teaspoons vanilla
    1/3 cup Kahlua
    1 1/2 cups sifted flour
    1/2 teaspoon salt
    1/4 teaspoon baking powder
    1 cup chopped toasted walnuts

    QUICK FUDGE FROSTING:
    2 ounces unsweetened chocolate
    1 ounce semisweet chocolate
    2 tablespoons butter
    3 tablespoons Kahlua
    2 tablespoons heavy cream
    2 cups powdered sugar, sifted

    Recipe



    Line bottom of a 9 x 13 inch baking pan with cooking parchment. Melt chocolate and butter with pepper over low heat. Beat eggs with sugar and vanilla until blended. Stir in cooled chocolate mixture, then Kahlua. Resift flour, salt and baking powder into mixture and stir until blended. Add nuts. Turn into pan. Bake in 350ºF oven just until pick inserted in center comes out clean, about 25 minutes (be careful not to overbake). Cook, then spread top with QUICK FUDGE FROSTING. Sprinkle with additional nuts, if desired. Cut into squares or bars.

    FROSTING: melt chocolates with butter over low heat. Heat Kahlua and heavy cream together. Combine chocolate and Kahlua mixtures with 2 cups of sifted powdered sugar (lump-free). Beat until well blended and thick. If necessary, beat in a little extra powdered sugar for good spreading consistency. Frost brownies immediately as mixture stiffens upon setting.

 

 

 

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