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Kahlua Fudge Brownies

Source of Recipe


From "Famous Dave's Backroads and Sidestreets"



List of Ingredients



• 1½ cups flour
  
• ½ cup baking cocoa
  
• ½ tsp baking powder
  
• ¼ tsp baking soda
  
• ¼ tsp salt
  
• 1 cup semisweet chocolate chips
  
• 2/3 cup unsalted butter, softened
  
• 1 Tbsp vanilla extract
  
• 2 cups sugar
  
• 1/3 cup peanut oil
  
• ¼ cup espresso powder
  
• 4 eggs
  
• 1 cup chopped pecans
  
• ¼ cup Kahlua
  






Instructions



1. Mix flour, baking cocoa, baking powder, baking soda and salt in a bowl.
   Heat the chocolate chips and butter in a saucepan over low heat until blended, stirring frequently. Remove from heat. Stir in vanilla.
   
   
2. Combine sugar, peanut oil, espresso and eggs in a mixer bowl. Beat for 5 minutes, scraping bowl occasionally. Add chocolate mixture. Beat just until blended. Add flour mixture, beating just until blended. Stir in pecans.
   
   
3. Preheat the oven to 375° F.
   Spoon the batter into a buttered 9- x 13-inch baking pan. Bake for 25 to 30 minutes, or until the edges pull from the sides of the pan; do not overbake. Cool to lukewarm on wire rack, or just enough to handle pan.
   
   
4. Pour Kahlua into a clean spray bottle. Spray the warm brownies with the Kahlua. Let stand until completely cool.
   
   
5. To serve:
   Cut into 3- x 4-inch brownies. Microwave just until warm. Split each bar into halves. Place the bottom half on a dessert plate on top with ice cream. Top with the remaining brownie half. Drizzle with warm fudge ice cream topping. Top with a dollop of whipped cream and fresh strawberries and/or raspberries.
   
   Makes 10 to 12 servings.