Prep 15 mins
Cook 40 mins
A co-worker passed on this recipe at the request of many during a work luncheon. These brownies are very moist with a nice delicate flavor of Kahlua.
- 8 (1 ounce) unsweetened chocolate squares
- 1 cup butter
- 5 eggs
- 3 cups sugar
- 1 tablespoon vanilla
- 1 1⁄2 cups flour
- 2 cups nuts, chopped (optional)
- 1 cup Kahlua
- Preheat oven to 375 degrees.
- Melt butter and chocolate together; cool slightly.
- Beat eggs, sugar, and vanilla with the butter/chocolate mixture for 5 minutes.
- Add Kahlua then add the flour; beat just to blend.
- Stir in the nuts, if desired.
- Spread in a buttered 9" x 13" pan.
- Bake 35 to 40 minutes- Do Not Overbake.
- Cool completely.
Yum, Yum, Yum, Yum, Yum!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! One cup of Kahlua seemed like an awful lot to me, but these brownies turned out super moist & delicious.You can taste the Kahlua, but it isn't overpowering at all. I made these to include in Christmas goody tins. YUM! Will make again.
Worst recipe ever! I tried it twice and it was raw on the inside no matter how long I baked it. Something is wrong with this recipe and I wasted a lot of ingredients and expensive liquor to just put it in the trash. I couldn't even concieve of giving this to my friend who will eat anything it was so raw.
These brownies deserve 5 stars for flavor, but I had problems with them being too gooey and under-baked. I followed the baking instructions and at 35 minutes, found that the top had set well and the sides were starting to pull away from the pan. I assumed the brownies were done and removed them from the oven. I had prepared these for dinner with friends, and when we sliced them after our meal, I found the brownies to be basically raw in the middle. They were soooo gooey that I had difficulty removing them from the pan with a spatula. We remedied the serving predicament by heating individual portions in the microwave and topping with vanilla ice cream. The flavor was excellent, and every plate was licked clean, but the brownies had to be eaten with a spoon. The next morning, I tried baking the brownies for another 15-20 minutes. The middle still hadn't set. Finally, I slid the pan into the fridge. The chilled brownies were firm enough to slice, but still had to be eaten with a plate and fork when brought back to room temperature. I don't know what could have went wrong. I have gone over and over the recipe and know that I didn't make a mistake with the ingredients. Thankfully, the wonderful richness of the hint of Kahlua redeems these brownies. I am determined to try them again. When I do, I will submit a new review.