from Portland’s Palate
...A Collection of Recipes from the City of Roses
Big thanks to Dorina for sending in this delicious brownie recipe, made all the better with Kahlua and coffee...
INGREDIENTS FOR THE BROWNIES:4 ounces unsweetened chocolate2/3 cup butter, room temperature2 cups granulated sugar4 eggs1 teaspoon vanilla extract1/2 cup Kahlua1-1/4 cups all-purpose flour1 teaspoon baking powder1 teaspoon salt
INGREDIENTS FOR THE FROSTING:2 tablespoons Kahlua1 teaspoon instant coffee1/2 cup butter (1 cube), room temperature2 cups powered sugar1/2 teaspoon vanilla extract2 to 3 teaspoons milk
INGREDIENTS FOR THE TOPPING:1 ounce semi-sweet chocolate1 tablespoon butter
TO PREPARE THE BROWNIES:Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan.In a medium saucepan over low heat, melt the chocolate and butter together. Remove pan from heat and mix in sugar, eggs, vanilla and Kahlua. Stir in flour, baking powder and salt.Spread in prepared pan. Bake at 350 degrees, 25 to 30 minutes or until batter starts to pull away from sides of pan. Cool.
TO PREPARE THE FROSTING:In a small bowl, mix Kahlua with instant coffee, stirring until coffee is dissolved. In a medium bowl, cream butter, powdered sugar and vanilla together. Add coffee mixture and beat until well blended. Add milk to desired consistency. Spread frosting over cooled brownies.
TO PREPARE THE TOPPING:In a small saucepan, melt chocolate and butter together. Cool slightly, then drizzle topping over frosting. Cool until chocolate is set. Cut into bars.YIELDS: 24 to 32 bars
Copyright 1992 The Junior League of Portland, Oregon, Inc