Espresso-Kahlua Brownies

A brownie with a not-too-strong coffee Kahlua flavor. Very much a great classic brownie, but with that extra ummphh. More cake-like than seriously fudgy. A very sophisticated brownie and a great hostess or holiday gift.

• Ready In: 35 mins
• Yields: 20 brownies

Ingredients

• 1 1⁄2 cups flour
• 1  teaspoon baking soda
• 2  ounces  unsweetened chocolate
• 2  large eggs
• 2  tablespoons Kahlua
• 1⁄4 cup instant espresso powder (found in coffee section of the supermarket)
• 1⁄2 lb sweet butter
• 3⁄4 cup sugar
• 3⁄4 cup brown sugar
• 1  tablespoon pure vanilla extract
• 1  cup  mini chocolate chip
• 2⁄3 cup  chopped  nuts (your choice)

Directions

1. Preheat oven to 375° F and line a 9 x 13" pan with aluminum foil and spray with Pam.
2. Cream butter and sugars, beating well.
3. Add eggs, Kahlua, vanilla and espresso powder and mix.
4. Add melted chocolate, then dry ingredients, nuts and chocolate chips.
5. Turn into prepared pan.
6. Bake for 25 minutes.
7. The brownies will feel very soft.
8. DO NOT overbake.
9. Let brownies cool in the pan for 15 minutes (minimum) and remove them to cool on a wire rack.
10. Wrap each brownie in wax paper or cellophane as they have a tendency to dry out if left out for long.