These Kahlua Brownies are the fudgiest, the chocolatiest, the most awesome brownies I’ve had in a long time.
Total Time:45 minutes
Yield:16 brownies 1x
1 stick (1/2 cup or 4 ounces) unsalted butter, softened
250 grams (1–1/8 cup) sugar
1 egg yolk
210 grams (1–1/4 cups) chocolate chips or chopped chocolate, melted
1/4 cup Kahlua
1 tablespoon brandy or rum
165 grams (1–1/2 cups) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
powdered sugar for dusting, optional
Preheat oven to 350 F (175 C) and line a 9-inch baking pan with foil. Let the foil hang over the edge a few inches so you can easily lift out the whole thing later.
In a large mixing bowl, cream the butter and sugar together by mixing on medium speed with an electric mixer for about three to five minutes until light and fluffy.
Add the eggs and egg yolk one at time, mixing each one in completely before adding the next.
Add the chocolate and mix on low, followed by the Kahlua and brandy. Mix until well combined and perfectly chocolatey.
Ditch your mixer and sift the flour, baking powder, and salt over the chocolate mixer. Fold the dry ingredients into the batter with a rubber spatula.
Transfer the batter to your waiting pan and spread evenly. Bake for about 30 minutes. It will not be completely set like a cake. Don’t panic.
Allow to cool to room temperature on the counter, and then chill the whole pan in the fridge for a few hours at least. This brownies are very fudgy, so they’ll fall apart when you try to cut them if they’re not completely cooled first.
Cut into 16 squares, sprinkle with powdered sugar if you like.