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Life After Brown
what's Baking!!
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<blockquote data-quote="moreluck" data-source="post: 516727" data-attributes="member: 1246"><p style="text-align: center">Kahlua Fudge Brownies</p> <p style="text-align: center">by Dave Anderson</p><p></p><p> </p><p></p><p><strong>Yield: 10 to 12 servings</strong></p><ul> <li data-xf-list-type="ul">1 1/2 cups flour</li> <li data-xf-list-type="ul">1/2 cup baking cocoa</li> <li data-xf-list-type="ul">1/2 teaspoon baking powder</li> <li data-xf-list-type="ul">1/4 teaspoon baking soda</li> <li data-xf-list-type="ul">1/4 teaspoon salt</li> <li data-xf-list-type="ul">1 cup semisweet chocolate chips</li> <li data-xf-list-type="ul">2/3 cup unsalted butter, softened</li> <li data-xf-list-type="ul">1 tablespoon vanilla extract</li> <li data-xf-list-type="ul">2 cups sugar</li> <li data-xf-list-type="ul">1/3 cup peanut oil</li> <li data-xf-list-type="ul">1/4 cup espresso powder</li> <li data-xf-list-type="ul">4 eggs</li> <li data-xf-list-type="ul">1 cup chopped pecans</li> <li data-xf-list-type="ul">1/4 cup Kahlua</li> </ul> <ul> <li data-xf-list-type="ul">Mix flour, baking cocoa, baking powder, baking soda and salt in a bowl. Heat the chocolate chips and butter in a saucepan over low heat until blended, stirring frequently. Remove from heat. Stir in vanilla. Combine sugar, peanut oil, espresso and eggs in a mixer bowl. Beat for 5 minutes, scraping bowl occasionally. Add chocolate mixture. Beat just until blended. Add flour mixture, beating just until blended. Stir in pecans. Preheat the oven to 375 degrees. Spoon the batter into a buttered 9x13-inch baking pan. Bake for 25 to 30 minutes or until the edges pull from the sides of the pan; do not overbake. Cool to lukewarm on wire rack or just enough to handle pan. Pour Kahla into a clean spray bottle. Spray the warm brownies with the Kahlua. Let stand until completely cool. To serve, cut into 3x4-inch brownies. Microwave just until warm. Split each bar into halves. Place the bottom half on a dessert plate and top with ice cream. Top with the remaining brownie half. Drizzle with warm fudge ice cream topping. Top with a dollop of whipped cream and fresh strawberries and/or raspberries.</li> </ul></blockquote><p></p>
[QUOTE="moreluck, post: 516727, member: 1246"] [CENTER]Kahlua Fudge Brownies by Dave Anderson[/CENTER] [B]Yield: 10 to 12 servings[/B] [LIST] [*]1 1/2 cups flour [*]1/2 cup baking cocoa [*]1/2 teaspoon baking powder [*]1/4 teaspoon baking soda [*]1/4 teaspoon salt [*]1 cup semisweet chocolate chips [*]2/3 cup unsalted butter, softened [*]1 tablespoon vanilla extract [*]2 cups sugar [*]1/3 cup peanut oil [*]1/4 cup espresso powder [*]4 eggs [*]1 cup chopped pecans [*]1/4 cup Kahlua [/LIST] [LIST] [*]Mix flour, baking cocoa, baking powder, baking soda and salt in a bowl. Heat the chocolate chips and butter in a saucepan over low heat until blended, stirring frequently. Remove from heat. Stir in vanilla. Combine sugar, peanut oil, espresso and eggs in a mixer bowl. Beat for 5 minutes, scraping bowl occasionally. Add chocolate mixture. Beat just until blended. Add flour mixture, beating just until blended. Stir in pecans. Preheat the oven to 375 degrees. Spoon the batter into a buttered 9x13-inch baking pan. Bake for 25 to 30 minutes or until the edges pull from the sides of the pan; do not overbake. Cool to lukewarm on wire rack or just enough to handle pan. Pour Kahla into a clean spray bottle. Spray the warm brownies with the Kahlua. Let stand until completely cool. To serve, cut into 3x4-inch brownies. Microwave just until warm. Split each bar into halves. Place the bottom half on a dessert plate and top with ice cream. Top with the remaining brownie half. Drizzle with warm fudge ice cream topping. Top with a dollop of whipped cream and fresh strawberries and/or raspberries. [/LIST] [/QUOTE]
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