Recipe by Ms. Baker
My godmother made these brownies for my brother and I when we were growing up. All I remember is that they were my favorite and I couldn't get enough of them. Believe me, I tried! I am still a huge Kahlua fan and these brownies are , by far, one of my favorite ways to enjoy it. *A batch of these also make a GREAT gift during the holiday season!*
Top Review by Babycat
These brownies were quite good. I actually substituted Chocolate liqueur because I didn't have any Kahlua. If I were to make these again the future I think I would skip the step where I brushed the top of the brownies with the liquor because I prefer a less strong liquor taste. Made for Fall 2009 PAC.
- 1⁄2 cup butter
- 3 ounces unsweetened baking chocolate
- 1 1⁄2 cups sugar
- 3 eggs
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄3 cup Kahlua
Directions See How It's Made
- Heat oven to 350 degrees F.
- Grease one 8 X 8 inch cake pan.
- Mix together the flour, baking powder and salt, and then set aside.
- In a saucepan over low heat, melt the butter and unsweetened chocolate, stirring frequently until smooth.
- Remove the saucepan from heat and let cool.
- Beat the eggs and sugar together until light and fluffy.
- Mix in the cooled chocolate mixture, then mix in the Kahlua and the flour mixture.
- Spread the completed batter evenly in the cake pan and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
- Cool slightly, then brush the top of the brownies with about 1-2 tablespoons of Kahlua.
- Cut into squares and enjoy.