Coffee Liqueur Brownies

Apr
3

2008

This is a recipe you can make with either your own homemade coffee liqueur or with Kahlua® or homemade Kahlua. Brownies are perfect as a liqueur pastry to make with coffee liqueur.

This recipe is made from scratch – not from a mix – and therefore of good quality. It is relatively quick and easy, too.

Ingredients:

6 tbsp unsweetened cocoa
1/4 cup butter
1 cup sugar
1/2 tsp vanilla extract
1/4 tsp salt
1/3 cup flour
2 eggs
1 cup raw pecan halves
1/4 cup homemade coffee liqueur or Kahlua®

Add the cocoa powder to a mixing bowl. Melt the butter in a saucepan over a low heat being careful not to overheat. Keep the heat just enough to melt the butter. Add the butter to the cocoa powder and mix thoroughly with a rubber spatula until the butter and cocoa forms a thick paste.

Next, add the eggs, sugar, flour, salt and vanilla extract. Thoroughly mix all ingredients into a smooth batter. Finally, add the coffee liqueur and pecans and fold it all together into the batter.

Preheat the oven to 325°. Use an 8 inch x 8 inch glass baking dish or metal pan and flour it to keep the brownies from sticking to the pan. Use Crisco® or other vegetable fat product or spray it with a light coat of Pam® non-stick spray, then flour the baking dish or pan. Add the batter to the baking dish or pan, and then bake for 40 to 45 minutes. Use a toothpick to check them. Poke the toothpick into the brownies and pull it out. The brownies will be done when the toothpick comes out clean. If they are not done, continue to bake and check every 3 to 4 minutes with the toothpick.

After baking, set aside to cool. When the brownies are only slightly warm, cut into 2 inch squares.

Shown below is a shot of the ingredients:

Melt the butter in a saucepan over a low heat.

Make sure the butter is completely melted and then add melted butter and cocoa to a mixing bowl.

Mix cocoa and butter with a rubber spatula into a smooth paste.

Add flour, sugar, eggs, vanilla extract and salt.

Thoroughly mix all ingredients into a batter.

Next, add the pecans and liqueur. Use either your own homemade coffee liqueur or Kahlua®.

Thoroughly mix everything together.

Preheat the oven to 325°. Flour an 8 x 8 baking dish to keep the brownies from sticking when they are baked. You can use a vegetable fat product like Crisco® or a non-stick spray like Pam®.

Pour the mixture into the floured baking dish.

Bake at 325° for about 40 – 45 minutes. Poke a toothpick into the brownies to check to see if they are done. If the toothpick comes out clean, pull them out of the oven immediately.