Chocolate Kahlua Brownies With Coffee Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x13-inch baking dish.
• Mix flour, sugar, butter, eggs, milk, coffee-flavored liqueur, brewed coffee, cocoa powder, vanilla extract, baking powder, and baking soda together in the bowl of a stand mixer; beat until smooth. Spread batter into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool 10 minutes before cutting to serve.

Steps:

• Preheat oven to 325 degrees F.
• Butter and flour a 9 by 12 inch baking pan.
• Line bottom of pan with parchment paper; butter and flour paper.
• Combine chocolate, butter, espresso and salt in top of double boiler over simmering water.
• Stir until chocolate melts and mixture is smooth.
• Cool.
• This can also be done in the microwave on 50% power until smooth.
• In large bowl, combine sugar, eggs and 1 teaspoon vanilla and whisk until smooth.
• Add melted chocolate mixture and whisk until smooth.
• Gently fold in flour, just until it disappears.
• Fold in pecans.
• Pour into prepared pan; smooth the top.
• Bake until toothpick inserted into center comes out clean, about 35 minutes.
• Cool brownies on rack 1 hour.
• To make the glaze: Whisk Kahlua, vanilla and butter in small bowl until well blended.
• Add powdered sugar and whisk until smooth icing forms.
• Spread over brownies and let set at least 1 hour before cutting.

Steps:

• For crust, stir together the 2/3 cup flour and 1/2 cup brown sugar.
• Using a pastry blender, cut in the 1/3 cup butter until pieces are the size of fine crumbs.
• Stir in the 1/2 cup finely chopped pecans.
• Press mixture into an ungreased 9x9 pan; set aside.
• For brownie layer, in a medium saucepan over low heat, melt the 1/4 cup butter, shortening and chocolate, stirring until smooth.
• Remove from heat.
• Cool slightly (about 5 minutes).
• Stir in 1/2 cup brown sugar and granulated sugar.
• Add the eggs, one at a time, beating after each addition just until combined.
• Stir in the 1/4 cup coffee liqueur, the 2 tablespoons milk, vanilla, and salt.
• Add the 1/2 cup flour and stir just until moistened.
• Pour batter over crust.
• Bake in a 350° oven for 20 to 25 minutes or until toothpick inserted in center comes out clean with crumbs clinging to it.
• Cool brownies in pan on wire rack.
• For frosting, stir together the powdered sugar, melted butter, and the 1 teaspoon coffee liqueur.
• Stir in enough of the 1 to 2 tablespoons milk to make a spreading consistency.
• Spread over cooled brownies. Cut into bars.