I (Heart) Kahlua Fudge Brownies.....

Kahlua Fudge Brownies

After having that chocolatey dessert for Valentine's Day or eating one too many chocolates have you vowed to cut back on sweets? The only logical answer would be yes...but who can be logical with a plate of warm, dense and coffee flavoured brownies taking up counter space. I do like my countertop to be clear of clutter after all. Come on you know you want to...insert evil grin here :D

It was requested by one of my co-workers at my second job that she "needed" some brownies. I am always willing to oblige. I love to ply those I love with sweets. The thing is I rarely make "sweet thangs" so.. only have a few tried and true recipes. I said to myself how can I top the Mascarpone Brownies I made the last time with their cross between a delicate crumb and chewy goodness? They really are a match made in heaven.

This recipe comes from "Famous Dave's Backroads and Sidestreets" by Dave Anderson. One option is to serve the brownie cut into 3 x 4 inch squares. Microwave just until warm. Split each bar in half. Place the bottom half on a dessert plate and top with icecream. Top with the remaining brownie half. Drizzle with warm fudge ice cream topping. Top with a dollop of whipped cream and fresh strawberries or raspberries.

I opted for a coffee/Kahlua flavoured icing, but, truthfully it was far too sweet for me. I think I would have enjoyed this brownie much more with option A....cut in half topped with some French Vanilla Ice Cream, a dollop of whipped cream and some heart healthy strawberries....insert the voice of reason here. Maybe I am just on chocolate overload? These were definitely the fudgy-type of brownies that I enjoy :D

**Kahlua Fudge Brownies**

1-1/2 cups flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
2/3 cup unsalted butter, softened
1 tablespoon vanilla extract
2 cups sugar
1/3 cup peanut oil
1/4 cup espresso powder
4 eggs
1 cup chopped pecans
1/4 cup Kahlua

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.

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.

Preheat the oven to 375 degrees.

Spoon the batter into a buttered 9x13-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. Pour Kahlúa into a clean spray bottle.

Spray the warm brownies with the Kahlua. Let stand until completely cool.

10 to 12 servings

Of course my brownies have to include a frosting, so here we go....

Kahlua Frosting

6 tablespoons (3/4 stick) butter or margarine, room temperature
1/2 cup unsweetened cocoa powder
2 -2/3 cups powdered sugar
2 tablespoons black brewed coffee
3 tablespoons half-and-half cream
1 teaspoon Kahlua

In medium bowl, cream butter. Add cocoa and powdered sugar alternately with the coffee and half-and-half. Beat until smooth, adding more cream, if needed. Stir in Kahlua.

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