Kahlua Brownies With Brown Butter Kahlua Icing Recipe

ingredients

Brownies
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter
2 cups semisweet chocolate chips
1 1/2 cup light brown sugar
2 large eggs
1/2 cup Kahlua, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons Kahlua (or another coffee liqueur), divided

Icing
1/4 cup butter
2 tablespoons Kahlua
1 tablespoon whipping cream
2 1/4 cups powdered sugar (more or less), sift after measuring

directions

Preheat oven to 350 degrees F. Line a 9- x 9-inch pan with foil and spray with nonstick cooking spray.

For Brownies: In a medium bowl, sift flour, baking powder and salt. Set aside.

Set a heatproof bowl over a pan of simmering water (pan shouldn't be touching the water). Place butter and chocolate chips in bowl and stir until melted and smooth. Remove from heat and let cool a bit.

In a large bowl with an electric mixer, mix sugar, eggs and 1/2 cup Kahlua. Pour in buttery chocolate mixture and beat until mixed well. Mix in dry ingredients and beat just until combined.

Pour brownie batter into prepared pan. Bake for 40 to 45 minutes, or until top cracks slightly and toothpick inserted in center comes out mostly clean.

Remove brownies from oven and immediately brush warm brownies with 2 Tablespoons of Kahlua. Let brownies cool completely. You may wish to refrigerate them after they have cooled down a bit.

For Icing: Place butter in saucepan and heat until lightly browned. Remove from heat and add Kahlua and whipping cream. Whisk in powdered sugar until you have the consistency that you desire (you should be looking for a thick, smooth icing that is still pourable).

Pour on top of cooled brownies and spread to edges to cover completely. Refrigerate until set then cut into squares.

nutrition data