KAHLUA BROWNIES WITH KAHLUA BUTTERCREAM FROSTING

Kahlua Brownies with Kahlua Buttercream Frosting image

Can the world stand yet another brownie recipe? This is one that's certainly worth trying. The brownies have a delectable fudgy-like base that's topped with a whipped buttercream frosting, of which both are infused with Kahlua coffee liqueur for a rich flavor boost.

Provided by Vickie Parks

Categories Cookies

Time 1h

Number Of Ingredients 15

Ingredients

BROWNIES
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1 tsp salt
1 cup unsalted butter, softened
2 cups semi-sweet chocolate chips (12-oz bag)
1 1/2 cups light brown sugar
2 large eggs
1/2 cup kahlua (or other coffee liqueur)
1/8 cup kahlua (for brushing on baked brownies)
FROSTING
1/4 cup unsalted butter, softened
2 Tbsp kahlua
1 Tbsp whipping cream
2 1/4 cups powdered sugar, sifted (approximately)

Steps:

1. Preheat oven to 350°F. Line a 9×9-inch baking pan with foil. Lightly spray foil with nonstick cooking spray.
2. In a medium bowl, sift together the flour, baking powder and salt; set aside.
3. Set a heat-proof bowl over a pan of simmering water (don't let the pan touch the water). Place butter and chocolate chips in the bowl and stir until chips and butter are melted and mixture is smooth. Remove from heat and set aside to cool a bit.
4. With electric mixer, beat together the sugar, eggs and 1/2 cup Kahlua in a large mixing bowl. Add the buttery chocolate mixture, and beat until well combined. Slowly add the sifted flour mixture while still beating, and beat just until combined.
5. Pour brownie batter into the prepared baking dish, and bake for 40 to 45 minutes, or until the top cracks slightly and a toothpick inserted in the center comes out mostly clean (it's OK if the bottom of the toothpick is slightly gooey). Remove brownies from oven and immediately brush the 1/8 cup Kahlua over the top of the warm brownies. Let brownies cool completely.
6. ICING Heat butter in a saucepan until lightly browned. Remove from heat and add Kahlua and whipping cream. Whisk in the powdered sugar until smoothing and slightly thickened but still spreadable. Place frosting on top of the cooled brownies and use a knife or spatula to spread frosting evenly over the top surface. Refrigerate until ready to serve (chilled brownies are easiest to cut). Store brownies in air-tight container for up to 2 or 3 days.