Please welcome guest author Garrett McCord and pour yourself a glass of milk; you'll need one with these brownies! ~Elise
So I had a bottle of Kahlúa sitting about collecting dust and figured that it needed to be put to decent use. Now, I'm all for a decent cocktail, but really, I try not to make a habit of breaking out the shaker in the middle of the day.
That being said, one must be creative and incorporate neglected liquor in other ways. Now I prefer my coffee with enough chocolate to kill a racehorse, so is it any surprise that I poured a small amount into a batch of brownies?
I think not.
This brownie is rich and fudgy with plenty of chocolate, butter, and six (!) eggs. The addition of coffee liquor just gives it a nice bit of bitter flavor and really makes this the dessert at any party. If you don't have Kahlúa then using strong coffee or espresso is a perfect alternative.
- 1 ½ pounds of 60% cacao chocolate
- 1 cup of butter, cut into pieces and at room temperature
- 6 eggs, room temperature
- 2 cups of sugar
- 1/4 teaspoon of salt
- 1 tablespoon plus 1/4 teaspoon of Kahlúa
- 1/4 teaspoon of vanilla extract
- 1 1/2 cups of all purpose flour
Lightly grease a 9x13 pan. Preheat the oven to 350 F.
In a double boiler or using a bowl over a pot of simmering water, melt the chocolate and butter together.
With an electric mixer, beat together the eggs, sugar and salt. Add the chocolate mixture and the vanilla extract and Kahlúa. Mix until smooth.
Slowly sift in the flour.
Bake for 45-55 minutes or until a toothpick comes out clean. Place on a wire rack to cool for thirty minutes.