Easy Fudgy Kahlua Coconut Brownies 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°. Parchment line a 9 x 9 or 11 x 7" baking pan.
• Toast 1 cups of coconut of your choice in oven, at 350° until golden brown. Set aside.
• Make btownies: In a mixing bowl empty contents of brownie mix. Add in 1/2 the coconut. Add all ingredients except for the nuts and chocolate chips Stir well to combine. Do not over mix. Add in the chocolate chips and nuts. Stir well to to combine.
• Place one cup of chocolate chips in a microwave safe bowl. Add the coconut cream. stir well to combine. Microwave on high for 30 second intervals. Stop microwave every 30 seconds to stir. After chocolate has melted stir in the Kahlúa and coconut extract well. Spread over hot brownies. Sprinkle remaining half cup of coconut on top. Place in refrigerator until chocolate sets.
• Cut into squares and serve, or warm them in the microwave. Serve with vanilla ice cream on top. Enjoy

Steps:

• Heat oven to 180C/160C fan/gas 4. Line the base of a 21cm square tin with baking parchment. Put the cocoa, butter and sugar in your largest saucepan and gently melt, stirring so the mixture doesn't catch. When the cocoa mixture is melted and combined, cool slightly, then stir in the eggs, little by little, followed by the flour and coconut.
• Tip into the tin and bake for 45 mins on a middle shelf - check after 30 mins and cover with another piece of baking parchment if the crust is browning too much. Cool in the tin, then carefully lift out and cut into squares.

Steps:

• Grease a 9" square pan.
• Preheat oven to 350°F.
• Sift flour, baking powder, and salt together.
• Melt butter and chocolate together over low heat.
• Beat eggs and sugar until light.
• Add flour mixture, chocolate mixture and 1/4 cup Kahlua. Blend well.
• Bake 30 minutes or until done.
• Cool in pan.
• Brush with remaining Kahlua.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir cocoa and baking soda together in a large mixing bowl. Add 1/2 of the melted butter; stir until smooth. Pour in boiling water and stir until smooth and thick. Mix in sugar, eggs, and remaining butter. Stir in vanilla extract and salt until just smooth. Add chocolate chips and flour; stir until just combined. Spread batter into the prepared baking dish.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 35 to 40 minutes. Let cool completely in the pan before slicing.

Steps:

• Combine first 4 ingredients, stirring until blended.
• Combine flour, baking powder, and cocoa; stir into sugar mixture.
• Fold in walnuts.
• Spoon into a lightly greased 9-inch square pan.
• Bake at 325 for 30 minutes or until a wooden pick inserted in center comes out clean; cool on a wire rack, and cut into squares.

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat sugar and eggs. Stir in vanilla and chocolate mixture. Combine flour and salt; gradually add to chocolate mixture. Stir in pecans if desired. , Spread into two greased 8-in. square baking pans. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar if desired. Cut into bars.