The brownie mixture is made in a saucepan on the stove and comes together in mere minutes, and the topping is a super simple buttercream. The chocolate drizzle on top is 100% optional, but adds a little elegance if you’re trying to impress someone. The brownie base is moist and fudgy, and that extra punch from the Kahlua permeates both the brownie and the frosting, so the flavor is definitely not lost. The espresso-Kahlua frosting itself is light, creamy, and melt-in-your-mouth delicious. This recipe makes for an addictive, grown-up take on brownies. You’ll love ‘em.
- 4 oz unsweetened chocolate
- 2/3 cups butter
- 2 cups sugar
- 4 eggs
- 1 tsp. vanilla
- ½ cup Kahlua
- 1 ¼ cups flour
- 1 tsp. baking powder
- 1 tsp. salt
For the frosting
- 2 Tbsp. Kahlua
- 1 tsp. instant espresso powder
- ½ cup butter
- ½ tsp. vanilla
- 2 cups powdered sugar
- 2 to 3 tsp. milk (optional)
For the chocolate drizzle (optional)
- 1 oz. Semi-sweet chocolate
- 1 Tbsp. Butter
- Melt together your butter and chocolate.
- Remove the pan from the heat, then mix in your sugar, eggs, vanilla, and kahlua. Add to that your flour, baking powder, and salt.
- Pour batter into your prepared 9×13″ pan (if you halve the recipe like I did, use an 8×8″ pan), and bake for 25-30 minutes. Let cool completely.
- Mix espresso powder with kahlua until dissolved.
- Cream together butter, powdered sugar, and vanilla.
- Add espresso mixture and beat until well-combined.
- If you need to, add 2-3 teaspoons of milk to reach a spreadable consistency.
- Melt 1 ounce semisweet chocolate with 1 Tablespoon butter, then allow it to cool a bit
- Spread the frosting over the cooled brownies.
- Add the drizzle over the top.
Brownie recipe adapted from amybites.com
Brownies for Days http://www.browniesfordays.com/