This morning I woke up at 6 a.m. Jet-lag, you suck.
Then, I read Skinny Bitch. Cover to cover.
Later, I baked brownies. Clearly the book didn’t have an instant affect, but I loved it. Obviously – I read it cover to cover.
But, these brownies have wholesome ingredients and are not processed or store bought. They have free-range eggs (even though apparently the FDA does not regulate “free-range” and people can say that even if the chickens are not free-range or if to them, “free-range” means roaming on a concrete slab, rather than a lovely, green pasture), light brown sugar, and semi-sweet chocolate chips, among other things.
Okay, maybe the semi-sweet chocolate chips are a little processed. We’re getting there. Daily steps.
So these brownies are fudgy, smooth, and chocolatey with a hint of a nutty browned butter flavor and the bite of the Kahlua.
However – they didn’t completely cook through. It’s our oven. It’s on the fritz. I refrigerated these babies and they were perfect the next day. No worries.
Kahlua Brownies with Browned Butter Kahlua Frosting
Adapted from Recipe Girl
For the brownies:
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter
2 cups semi-sweet chocolate chips
1 1/2 cups light brown sugar
1/2 cup + 2 tablespoons coffee liqueur, divided
For the icing:
1/4 cup (1/2 stick) butter
2 tablespoons coffee liqueur
1 tablespoon whipping cream
2 1/4 powdered sugar, sift after measuring
1. Preheat oven to 350º F. Line an 8×8-inch pan with parchment paper and Crisco.
2. In a medium bowl, sift flour, baking powder and salt; set aside.
3. Create a double-boiler by putting a bowl over a pan with simmering water. Cut up the butter into chunks and place in the bowl, along with the chocolate chips. Stir until melted and smooth. Remove from heat and let cool slightly.
4. In a large bowl with an electric mixer, mix sugar, eggs, and coffee liqueur. Pour in butter-chocolate mixture and beat until mixed well. Mix in dry ingredients and beat just until combined.
5. Pour brownie batter into pan. Bake 45-50 minutes, or until a toothpick comes out clean. Remove brownies and immediately brush with the 2 tablespoons of coffee liqueur. Let brownies cool completely.
5. To make the icing, place the butter in a saucepan in chunks and heat on medium heat until lightly browned.
6. Remove from heat and add the coffee liqueur and whipping cream.
7. Start by adding 1 cup of powdered sugar, then gradually add until a proper consistency is reached. You may need to add another tad of coffee liqueur and/or whipping cream.
8. Spread over the cooled brownies. Chill until set. Cut and enjoy.