Kahlua Espresso Brownies Food

ESPRESSO BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
• Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.

KAHLUA ESPRESSO BROWNIES

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.

ESPRESSO-KAHLUA BROWNIES

Steps:

• Preheat oven to 375° F and line a 9 x 13" pan with aluminum foil and spray with Pam.
• Cream butter and sugars, beating well.
• Add eggs, Kahlua, vanilla and espresso powder and mix.
• Add melted chocolate, then dry ingredients, nuts and chocolate chips.
• Turn into prepared pan.
• Bake for 25 minutes.
• The brownies will feel very soft.
• DO NOT overbake.
• Let brownies cool in the pan for 15 minutes (minimum) and remove them to cool on a wire rack.
• Wrap each brownie in wax paper or cellophane as they have a tendency to dry out if left out for long.

ESPRESSO BROWNIE CAKE WITH KAHLUA ICING

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.

ESPRESSO KAHLUA BROWNIES

Steps:

• 1. Preheat oven to 350 degrees. Butter & flour a 9-inch square baking pan. In a small, heavy saucepan, melt butter and chocolate over low heat, stirring until smooth. Cool mixture to lukewarm (I usually just set the pan in the sink in cold water for awhile).
• 2. In large bowl with an electric mixer, beat eggs, sugar, vanilla, espresso powder and Kahlua until mixture is thick and a bit paler. Beat in cooled chocolate mixture.
• 3. Sift together flour, baking powder and salt. Beat this mixture into the batter until just blended. Spread batter evenly in pan. Bake in middle of oven for about 35 minutes or until a toothpick comes out with crumbs sticking to it.
• 4. Cool brownies on a wire rack for 5 minutes before cutting into squares. You may also frost them with your favorite frosting. Keep them layered between sheets of wax paper in an airtight container. Will keep for about 5 days (but they wont last that long!)