Chocolate Desserts

Vanilla-Kahlua Brownies

DSC_6148_2I’m not going to lie…I didn’t use Kahlua in these brownies at all. I am too cheap to buy it so I have an alternative called Kamora. It’s pretty much the same thing as Kahlua. If you squint at the bottle, the name even looks the same so just pretend that I’m not a liar when I call these Kahlua brownies.

These brownies came about because I was attempting to make macarons. The last time I made them, it took me four tries to get it right. This time, I gave up after two tries and switched to brownies. I had already made the vanilla bean-infused coffee liqueur so I needed to find something else that I could use it in that I also had the remaining ingredients for already. So I landed on this recipe for brown sugar brownies from my Heirloom Baking with the Brass Sisters cookbook (I highly recommend this book). I changed up the recipe a little bit, and I am happy with the results! The only thing I would do differently if I made these again would be to add icing at the end because what’s a brownie without icing? Well it’s still a brownie, but it’s not as good.
DSC_6115_2Vanilla-Kahlua Brownies
2 vanilla beans (I found these at Trader Joes)
1 cup Kahlua or other coffee liqueur
1 cup all-purpose flour
1/2 teaspoon salt
1 cup cocoa powder (I used dark chocolate)
1 1/2 cups butter
12 ounces semisweet chocolate chips
2 cups sugar
1 cup brown sugar
6 eggs (seriously)
2 teaspoons vanilla

Preheat the oven to 350 degrees F.

Cut the vanilla beans in half lengthwise. Pour the liqueur into a measuring cup or other holder and scrape the vanilla bean seeds into the liqueur. Add the beans into the cup as well and let it sit for however long you like. I left mine for about 4 hours, and that made the vanilla flavour very strong.
DSC_6118_2Whisk together the flour, salt and cocoa powder.
DSC_6125_2Melt the butter and chocolate together in a microwave-safe bowl. Heat it over 30 second increments, stopping to stir in between so you don’t burn the chocolate. 
DSC_6127_2Add the sugar and brown sugar and whisk to combine. Add the eggs, one at a time, beating after each addition.
DSC_6130_2Add 2 teaspoons of the vanilla-Kahlua mixture then keep the rest of the mixture refrigerated for future uses.

Pour the batter into a greased 9 x 13-inch metal pan.
DSC_6142_2Bake for 40 minutes or until a toothpick comes out clean. Let the brownies cool before cutting them into squares and storing between layers of wax paper.
DSC_6149_2

Vanilla-Kahlua Brownies
Yields 12
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. 2 vanilla beans (I found these at Trader Joes)
  2. 1 cup Kahlua or other coffee liqueur
  3. 1 cup all-purpose flour
  4. 1/2 teaspoon salt
  5. 1 cup cocoa powder (I used dark chocolate)
  6. 1 1/2 cups butter
  7. 12 ounces semisweet chocolate chips
  8. 2 cups sugar
  9. 1 cup brown sugar
  10. 6 eggs (seriously)
  11. 2 teaspoons vanilla
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Cut the vanilla beans in half lengthwise. Pour the liqueur into a measuring cup or other holder and scrape the vanilla bean seeds into the liqueur. Add the beans into the cup as well and let it sit for however long you like. I left mine for about 4 hours, and that made the vanilla flavour very strong.
  3. Whisk together the flour, salt and cocoa powder.
  4. Melt the butter and chocolate together in a microwave-safe bowl. Heat it over 30 second increments, stopping to stir in between so you don't burn the chocolate.
  5. Add the sugar and brown sugar and whisk to combine. Add the eggs, one at a time, beating after each addition.
  6. Add 2 teaspoons of the vanilla-Kahlua mixture then keep the rest of the mixture refrigerated for future uses.
  7. Pour the batter into a greased 9 x 13-inch metal pan.
  8. Bake for 40 minutes or until a toothpick comes out clean. Let the brownies cool before cutting them into squares and storing between layers of wax paper.
Adapted from Heirloom Baking with the Brass Sisters
Adapted from Heirloom Baking with the Brass Sisters
PheNOMenal http://phenomenalphoods.com/

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