Terressa Kennedy Recipe

Kahlua Fudge Brownies

By Terressa Kennedy rvrctygrrl


Recipe Rating:
 1 Rating
Serves:
10-12

Terressa's Story

Another Dave's Favorite for the Cho-o-holics out there.

Ingredients

1 1/2 c
flour
1/2 c
baking cocoa
1/2 tsp
baking powder
1/4 tsp
baking soda
1/2 tsp
salt
1 c
semisweet chocolate chips
1 c
unsalted butter, softened
Find more recipes at goboldwithbutter.com
1 Tbsp
vanilla
2 c
sugar
1/3 c
peanut oil
1/4 c
espresso powder
4
eggs
1 c
chopped pecans
1/4 c
kahlua

Directions Step-By-Step

1
Mix flour, baking cocoa, baking powder, baking soda and salt in a bowl. Heat the chocolate chips and butter in a saucepan over low heat until blended, stirring frequently. Remove from heat. Stir in vanilla.
2
Combine sugar, peanut oil, espresso and eggs in a mixer bowl. Beat for 5 minutes, scraping bowl occasionally. Add chocolate mixture. beat just until blended. Stir in pecans.
3
Preheat the oven to 375 degrees. Spoon the batter into a buttered 13x9 inch baking pan. Bake for 25 to 30 minutes, or until the edges pull from the sides of the pan; do not overbake. Cool to lukewarm on wire rack or just enough to handle the pan.
4
Pour Kahlua into a clean spray bottle. Spray the warm brownies with the Kahlua. Let stand until completely cool. To serve, cut into 3x4 inch brownies. Microwave just until warm. Split each bar into halves. Place the bottom half on a desert plate and top with ice cream. Top with the remaining brownie half. Drizzle with warm fudge ice cream topping. Top with a dollop of whipped cream and fresh strawberries and/or raspberries.

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