I was excited to join the Secret Recipe Club this month. Members are assigned another blog, then given the task of picking out a recipe from that blog to make and share on the reveal date. I was lucky to be hooked up with the The Wednesday Baker…her site is full of delicious baked goods…right up my alley. It was a tough decision to select just one recipe.
So after browsing through all Andi’s recent posts, I noticed a link for “Brownies” in the side bar. I couldn’t resist! Then I spotted these fabulous Kahlua brownies…my family adores my Kahlua Cake, so I knew these would be a hit. It was hard to restrain myself from becoming a follower…I didn’t want to give anything away…but this gal is a great cook. These have to be some of the fudgiest brownies I’ve ever made…just look at them!!! Hubby noticed the Kahlua taste immediately, but the boys felt it was more subtle…they were all in favor of me making them again.
Hope you check out Andi’s blog, The Wednesday Baker. Thanks so much, Andi, for sharing this amazing recipe.
- 1½ cups flour
- ½ tsp baking powder
- ½ tsp salt
- ⅔ cup butter (10 tablespoons plus 2 teaspoons)
- 3 (1 ounce) squares unsweetened chocolate
- 3 large eggs
- 2 cups sugar
- ¼ cup Kahlua plus 1 tablespoon for brushing on top after baked and cooled
- Preheat oven to 350º. Grease 9 inch baking pan and line with parchment paper or foil (I used an 8 inch pan).
- In a saucepan melt the chocolate with the butter over low heat or use a double boiler. In a large mixing bowl combine the sugar with the eggs and beat until light in color. Add the melted chocolate. Mix. Add the Kahlua and mix. Sift the flour, baking powder, salt and add to the batter and mix well.
- Turn into baking tin and bake for 30 minutes or until the top springs back when touched lightly in center (with the smaller pan, I baked for 35 minutes), and the edges begin to pull away. Cool in pan, and when cold, brush the top with the tablespoon of Kahlua. Allow this to set for a bit before cutting brownies.