Kahlúa Fudge Brownies

David W. Anderson
Recipe(s) from FAMOUS DAVE'S BACKROADS & SIDESTREETS by Dave Anderson.

Serves: 10

Ingredients

1½ cups flour
½ cup baking cocoa
½ teaspoon baking powder
¼ teaspoon salt
1 cup semisweet chocolate chips
⅔ cup unsalted butter, softened
1 tablespoon vanilla extract
2 cups sugar
⅓ cup peanut oil
¼ cup espresso powder
4 eggs
1 cup chopped pecans
¼ cup Kahlúa

Cooking Method

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°. 

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 over-bake.

• Cool to lukewarm on wire rack or just enough to handle pan. 

• Pour Kahlúa into a clean spray bottle. 

• Spray the warm brownies with the Kahlúa. 

• 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.