Kahlua Fudge Brownies by jock

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Kahlua Fudge Brownies
Submitted by Jock on April 03, 2013 at 12:42 pm

DESCRIPTION
A deliciously fudgey brownie with a hint of Kahlua

SUMMARY
Yield 18 Brownies Source From the makers of Kahlua File under brownies

INGREDIENTS
6oz (1 1/2 cups) sifted all purpose flour
1/2 tsp baking powder
1/2 tsp salt
5.3oz (2/3 cup) unsalted butter
3oz unsweetened chocolate
3 large eggs
14oz (2 cups) sugar
1/4 cup Kahlua
3/4 cup chopped walnuts (optional)
1 TBS Kahlua for brushing tops of baked brownies

INSTRUCTIONS
For anybody using volume measure please note, this is 1 1/2 cups of sifted flour NOT 1 1/2 cups of flour, sifted which would be too much flour.

Pre-heat the oven to 350*F. Butter a 9" square cake tin and line the bottom with parchment paper (see note below)
Resift the flour with the baking powder and salt
Melt the chocolate and butter over a double boiler (cutting the butter and chopping the chocolate into small pieces will help facilitate this) and allow to cool slightly
Beat the eggs and the sugar till light and very pale yellow
Stir the slightly cooled chocolate mixture and the Kahlua into the egg mixture
Fold in the flour mixture till no traces of flour are left
Stir in the walnuts if using
Pour the batter into the prepared cake tin and bake for 30 minutes or until the edges just begin to pull away from the sides of the tin
Cool in the tin on a cooling rack
When cold, brush the tops with the remaining tablespoon of Kahlua
Remove from the tin, cut into bars and serve.

Notes:
Be careful not to over bake these brownies. As with any baked chocolate goodies it is easy to do. If your house smells of chocolate as you bake, it is probably overdone. The toothpick test doesn't work with this recipe since they are supposed to be fudgey and the toothpick will come out wet with apparently undercooked batter attached. Start checking at the 25 minute mark and look for the sides to just barely start coming away from the sides of the tin. A little underdone is better than a little over done. It's just more fudgey goodness.

You cannot taste any alcohol in the brownie so for children to enjoy this omit the raw Kahlua at the end.
For a totally non-alcoholic variation, substitute 1/4 cup of fresh brewed espresso or 2 tsp instant espresso powder or 1 tsp of instant coffee granules for the Kahlua. (Dissolve the espresso powder or coffee granules in 1/4 cup of warm water to make up for the lost liquid). This is my variation and I call it a Mocha Fudge Brownie. You can add more or less coffee to suit your taste.

I do not cut anything directly in the tin because I don't want my cake tins all scratched up. So I extend the parchment paper up the sides of the tin to form a sling to lift the brownies out on to a cutting board.

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