Patricia’s Kahlua Brownies

Boozy Kahlua Brownies

It’s that time of year where people go a little nuts.

We all know. It’s okay to admit it.

Keeping up a steady level of merriment while shopping for gifts, decorating, sending out cards (didn’t happen), cooking, family time, and remembering the importance of the season is exhausting.

I have a friend who used to (maybe still does) knock back a tequila shot before Christmas with her mother-in-law. Apparently it was better for everyone.

While I’m not advocating any sort of dependence on alcohol to get by, I am saying these Kahlua Brownies might make your season more bright. It’s a great recipe, from a funny lady.

Yes, I’m using the same photo again. The previous post mentioned the brownies sans recipe (that was just mean).

My gift to you.

Kahlua Brownies

Ingredients
1 1/2 c. all-purpose flour
1/2 t. baking powder
1/2 t. salt
2/3 c. unsalted butter
2 squares (1 oz. each) unsweetened chocolate
3 eggs
2 c. granulated sugar
1/4 c. Kahlua (plus more on top)
optional: 1/3 c. pecans or walnuts,chopped

Directions
Preheat the oven to 350 degrees.

In a sauce pan melt the butter and chocolate over low heat, then add in the sugar. In a separate bowl beat the eggs. Take a heaping spoonful of the hot chocolate mixture and temper the eggs. Then combine the tempered eggs with the chocolate mixture. Stir in 1/4 c. of the Kahlua.

Sift flour, baking powder and salt in a mixing bowl. Combine the dry ingredients with the chocolate mixture. Stir in the nuts if you feel so inclined.

Line a 9×9 pan with foil coated with non-stick spray. Pour batter into the prepared pan and bake for 30-40 minutes. Do not over bake. Remove from oven and drizzle more Kahlua on top. Cool completely before cutting.

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