Is there anything better than a rich, fudgy brownie? Having a bad day? A brownie makes it better. Celebrating? Nothing says congratulations better than chocolate. Exhausted at the end of a long week? Brownies put a smile on everyone’s face! That’s right, instead of turning to alcohol or drugs, all you need is chocolate to feel better. Who’s with me on this? LOL!!
Today is Secret Recipe Club day at The Heritage Cook, one of my favorite days of the month. This month I was assigned the wonderful blog Edesia’s Notebook written by Lesa. She is the mother of two adorable little girls and has a wonderful husband that she is always planning meals for. Lesa is the kind of gal that I would love to spend time with because we both relish finding new recipes to try and then sharing them with all of you.
If you are looking for great tasting, quick to assemble recipes that are especially good for busy weeknight meals, make sure you check out her blog. I guarantee you will love it and Lesa!!
Today I made a modified version of her mocha brownies. Lesa uses a box mix for hers, which makes them extra easy and quick, but since I am gluten-free I took one of my own brownie recipes and adapted it to match her ingredients. If you want, by all means use a box mix and follow the directions on her site. They are SO good!!
Did you know that adding a little coffee, espresso powder, or coffee liqueur to any chocolate dessert enhances the flavor making it taste more chocolatey? It is true and today’s recipe is no exception. I love that the recipe uses bittersweet chocolate and cocoa powder for a one-two punch. Then adding the Kahlua boosts it into the stratosphere!
I made these brownies today for some children who are visiting my neighbor from Ireland. While the Kahlua in the mix was baked out, I didn’t want to give the kids the straight booze in the frosting, so I left mine unfrosted. If you are serving these to adults, by all means slather on the amazing frosting!
The Artist and I both loved these brownies and will definitely be making them again! The next time you are in the mood for a little chocolate, have a rough day, or just need an excuse to celebrate, make these fudgy brownies. They are guaranteed to make you smile!
Happy Chocolate Monday!
Jane’s Tips and Hints:
These are designed to be heavy and fudgy. If you prefer a lighter, cakier texture add 1/2 tsp baking powder to the flour.
Use a gluten-free flour blend to make these. If you want to use the same blend that I do, click Here.
Fudgy Kahlua Brownies with Kahlua Frosting
Brownie recipe © 2005 Jane Bonacci, The Heritage Cook. All rights reserved.
Original recipe link: http://www.edesiasnotebook.com/2011/03/irish-cream-brownies.html
Yield: about 12 to 24 servings
If you prefer to use a boxed brownie mix instead of making these from scratch, see Lesa’s original recipe for those ingredients and directions.
2 cups granulated sugar
1 tbsp unsweetened cocoa powder
1/2 tsp kosher salt
1 cup (2 sticks) butter, cut into small cubes
14 oz bittersweet chocolate (such as Valrhona or Guittard), chopped coarsely
2 tbsp Kahlua, other coffee liqueur, or heavy cream
1 tsp pure vanilla extract
1 cup all-purpose flour or gluten-free flour blend
1/2 cup (1 stick) butter, at room temperature
2 cups confectioners’ sugar, sifted
1/4 tsp kosher salt (just a pinch if using table salt)
1/4 cup Irish Cream liqueur or heavy cream, or as needed
Set oven rack in center and preheat oven to 375°F. Lightly butter a 9×13-inch baking pan and line with parchment paper long enough that it drapes over the two ends creating handles you will use later to lift the brownies out of the pan. Butter the parchment.
Make the Brownies: In a medium bowl, whisk together the sugar, cocoa powder and salt. Set aside.
Set another bowl over a saucepan of barely simmering water, making sure that the water doesn’t touch the bottom of the bowl. Add the butter, chocolate, Irish Cream and vanilla to the bowl and melt together, stirring regularly with a heatproof spatula. When the chocolate is mostly melted, using hot pads, carefully move the bowl off the saucepan and set on a dishtowel.
Whisk the chocolate mixture until completely melted and smooth. Transfer to the bowl of your standing mixer. Note: I use the metal bowl from my KitchenAid mixer to melt the chocolate, saving one step. Add the sugar mixture and, using the paddle attachment, beat until smooth and you can comfortably hold the bottom of the pan in your hand. If the mixture is too hot you will scramble the eggs when you add them.
Reduce the speed to low and add the eggs, one at a time, incorporating fully before adding the next one. Turn mixer up to medium and beat until light and fluffy. Add the flour and beat just until you no longer see any white streaks. Do not overbeat.
Remove the bowl from the stand mixer and using a flexible spatula, scrape the beater and sides of the bowl, making sure that there are now dry ingredients that haven’t been mixed in. Pay special attention to the bottom of the bowl – that is where some of the flour tends to hide!
Pour the batter into the prepared pan. Tap the pan on the counter a few times to dislodge any trapped air bubbles. Smooth the top with an offset spatula. Transfer to the hot oven and bake 15 minutes. Spin the pan so the front is now facing the back of the oven. Continue baking until the brownies start to pull away from the sides of the pan and a toothpick inserted in the center comes out with moist crumbs clinging to it, about 15 to 20 more minutes. Note: mine took a good 5 to 8 minutes longer to be done; bake as long as needed. Remove from the oven and set onto a wire rack to cool.
When the brownies are completely cooled, run a knife around the edges to release the brownies from the pan and use the parchment paper “handles” to lift them out of the pan. Set the brownies onto a clean cutting board.
Make the Frosting: With an electric mixer, beat the butter until light and fluffy on medium-high speed. Stop the mixer, add the powdered sugar and beat on low until blended. Add the Irish Cream and beat on medium until smooth and fluffy. Add more Irish Cream or powdered sugar if needed to reach your preferred consistency.
Spread the frosting evenly over the top of the cooled brownies and leave to set up for about 15 to 20 minutes. Cut into rectangles or squares and serve.
For 12 pieces, cut the brownies in thirds lengthwise and crossways into quarters. For 24 pieces, cut the brownies lengthwise into thirds. Then cut crossways into eight sections (cut in half, cut each half in half, cut each quarter in half).
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