It seems spring is a time of contrast, even here in Hawaii where one season leads into the next with almost no discernible changes. Although lately it’s been common to get a sunburn and be rained on in the same day, or the same hour for that matter. We’re thinking about making some changes, too. It can all be so overwhelming and terrifying and wonderful. I need some familiar comfort in my life.
Since making another important decision is the last thing I need right now, I decided to just go ahead and combine my booze and my chocolate by making Kahlua Brownies. It’s the best of both worlds. Making brownies from scratch takes a smidge of effort, but the results are more than worth it.
These brownies are made with melted chocolate, and of course, a fair bit of Kahlua along with a splash of brandy or rum. It’s supposed to be espresso, but where’s the fun in that? They only increase in deliciousness if you use high end chocolate, but I used regular Tollhouse Morsels, and I don’t think I’ll hear a single complaint. A perfect flaky brownie crust forms on the outside, and the inside is ridiculously fudgy. I just can’t stop.
Sometimes the world and all it’s endless possibilities is just a little too much to handle. You need to slow down, take a deep breath, and get a hug, or a brownie. They’re the same thing, really. Love yourself. Make Kahlua Brownies.
- 1 stick (1/2 cup) unsalted butter, softened
- 250 grams (1-1/8 cup) sugar
- 2 eggs
- 1 egg yolk
- 210 grams (1-1/4 cups) chocolate chips or chopped chocolate, melted
- 4 tablespoons 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
- Preheat oven to 350 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. Mine never quite sets. Maybe it's the alcohol. But I like the gooey action.
- Allow to cool completely before cutting. I actually put mine in the fridge for a while. If you don't cool them down completely, they will fall apart. That's the price you pay for gooeyness.
- Cut into too large squares, sprinkle with powdered sugar, and commence to eat emotionally.