Kahlua Espresso Brownies Recipes

KAHLUA® BROWNIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch square pan.
• Combine brownie mix, egg, vegetable oil, coffee-flavored liqueur, instant coffee, and water in a large bowl; mix with a wooden spoon until batter is evenly moistened.
• Pour batter into the prepared pan.
• Bake in the preheated oven until edges are set and a toothpick inserted in the center comes out with a few moist crumbs attached, about 20 minutes. Let cool for 20 to 30 minutes before cutting.

KAHLUA ESPRESSO BROWNIES

Steps:

• Preheat oven to 350°F And butter and flour a 9-inch square baking pan, knocking out excess flour.
• Melt butter and chocolate over low heat, stirring, until smooth. Cool chocolate mixture to lukewarm.
• Beat together eggs, sugar, vanilla, espresso powder, and KAHLÚA until mixture is thickened and pale. Beat in chocolate mixture. Sift together flour, baking powder, and salt and beat into batter just until blended well.
• Spread batter evenly in pan bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cool completely.

ESPRESSO BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
• Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.

ESPRESSO KAHLUA BROWNIES

Steps:

• 1. Preheat oven to 350 degrees. Butter & flour a 9-inch square baking pan. In a small, heavy saucepan, melt butter and chocolate over low heat, stirring until smooth. Cool mixture to lukewarm (I usually just set the pan in the sink in cold water for awhile).
• 2. In large bowl with an electric mixer, beat eggs, sugar, vanilla, espresso powder and Kahlua until mixture is thick and a bit paler. Beat in cooled chocolate mixture.
• 3. Sift together flour, baking powder and salt. Beat this mixture into the batter until just blended. Spread batter evenly in pan. Bake in middle of oven for about 35 minutes or until a toothpick comes out with crumbs sticking to it.
• 4. Cool brownies on a wire rack for 5 minutes before cutting into squares. You may also frost them with your favorite frosting. Keep them layered between sheets of wax paper in an airtight container. Will keep for about 5 days (but they wont last that long!)