ESPRESSO BROWNIE CAKE WITH KAHLUA ICING
This cake is dangerous, you'll be tempted to eat the whole cake yourself! If you don't have a pan with a removable rim, use an 8 or 9-inch square or round baking pan and use a spatula to remove the slices. Instant coffee granules can be substituted for the espresso powder
Provided by Kittencalrecipezazz
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees (set oven rack to second-lowest position).
- Lightly butter an 8 or 9-inch cake pan with a removeable bottom.
- For the brownie cake; in a saucepan combine 1/2 cup butter with unsweetened chocolate; stir over low heat until melted and smooth.
- Remove from heat and beat in sugar, 3 tablespoons espresso powder, eggs and vanilla until well blended.
- Stir in the flour just until incorporated using a wooden spoon.
- Pour the batter into the prepared baking pan.
- Bake for about 20-25 minutes, or until the center springs back when gently pressed.
- Let cool completely in the pan for 1 hour.
- For the icing; in a bowl combine 1/4 cup softened butter and 1 tablespoon espresso powder with 2 tablespoons liqueur with the powdered sugar; using an electric mixer on medium speed, beat mixture until smooth and fluffy (adding in 1 tablespoon more of liqueur if necessary to make a smooth spreadable mixture).
- Spread evenly over the top of the cooled cake.
- Melt the chocolate chips in the microwave, then drizzle on top of the icing.
- Chill the cake until the icing is firm (about 45 minutes).
- Just before serving remove the pan rim.
- Cut the cake into wedges.
Nutrition Facts : Calories 627.1, Fat 36.5, SaturatedFat 22.2, Cholesterol 131.5, Sodium 193.9, Carbohydrate 74.4, Fiber 3.5, Sugar 59.4, Protein 6.2
KAHLUA® BROWNIES
This is a really inexpensive (under $2!) and easy brownie to make. I had to come up with a last-minute dessert so I took a brownie mix I had in the cupboard and decided to dress it up a bit. This was the result, which was a hit.
Provided by annorasmom
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 45m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 20.4 g, Cholesterol 15.5 mg, Fat 8.6 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 1.5 g, Sodium 79.5 mg, Sugar 1.5 g
KAHLUA ESPRESSO BROWNIES
This recipe is from Kahlua. A fantastic, fudgy brownie with a little something extra. For an extra chocolatey experience add some mini chocolate chips and/or if you're feeling nutty, some chopped walnuts are in order. Extra boozy hint: Soak 1 cup of chopped walnuts in about 1/4 cup kahlua or whiskey or whatever for a few hours or overnight and stir in before spreading the batter in the pan.
Provided by Pam in the Kitchen
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F And butter and flour a 9-inch square baking pan, knocking out excess flour.
- Melt butter and chocolate over low heat, stirring, until smooth. Cool chocolate mixture to lukewarm.
- Beat together eggs, sugar, vanilla, espresso powder, and KAHLÚA until mixture is thickened and pale. Beat in chocolate mixture. Sift together flour, baking powder, and salt and beat into batter just until blended well.
- Spread batter evenly in pan bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cool completely.
Nutrition Facts : Calories 177.5, Fat 9.2, SaturatedFat 5.6, Cholesterol 38.5, Sodium 59.3, Carbohydrate 23.1, Fiber 1, Sugar 16.7, Protein 2.2
ESPRESSO KAHLUA BROWNIES
Steps:
- Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
- In a small heavy saucepan melt butter and chocolate over low heat, stirring, until smooth. Cool chocolate mixture to lukewarm.
- In a large bowl with an electric mixer beat together eggs, sugar, vanilla, espresso powder, and Kahlúa until mixture is thickened and pale. Beat in chocolate mixture. Into a bowl sift together flour, baking powder, and salt and beat into batter just until blended well.
- Spread batter evenly in pan and arrange coffee beans in 5 rows of
- 5 beans each. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 25 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.
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