Recipe by DeSouter
I think I picked this recipe up from one of Maida Heatter's books. Wherever it came from, these are lovely, sophisticated brownies that have a kiss of espresso flavor, making them a perfect adult treat and a sure thing for garnering compliments.
Top Review by twpusl
I am not sure what cookbook my mom got this recipe from, but we have been making them for at least 20 years. I lost my recipe and when I looked it up today, I was thrilled to see it here. For any chocolate/coffee lover these kahlua laced brownies are decadent. Tonight I am baking them for a party in which we are supposed to bring whatever we would request for our last meal! Served with vanilla ice cream; these are a dream.
- 1 1⁄2 cups flour
- 1 teaspoon baking soda
- 2 ounces unsweetened chocolate
- 2 extra large eggs
- 2 tablespoons Kahlua or 2 tablespoons coffee liqueur
- 1⁄4 cup espresso powder
- 1 cup sweet butter
- 3⁄4 cup sugar
- 3⁄4 cup brown sugar
- 1 tablespoon vanilla extract
- 1 cup mini chocolate chip
- 2⁄3 cup chopped walnuts (or any nuts you like) or 2⁄3 cup pecans (or any nuts you like)
Directions See How It's Made
- Line a 9 x 13" baking pan with aluminum foil and spray with Pam.
- Cream butter, sugars, beating well.
- Add eggs, Kahlua, vanilla and espresso powder.
- Add chocolate, then dry ingredients, nuts and chocolate chips.
- Turn mixture into the prepared baking pan.
- Bake at 375 degrees farenheit for 25 minutes. The brownies will feel very soft when done. DO NOT OVERBAKE.
- Let brownies cool in pan for 15 minutes then move to cool on a wire rack.
- Wrap each brownie in wax paper, cellophane or fancy foil squares found in the candy making section.