KAHLUA BROWNIES WITH WHITE & DARK CHOCOLATE FROSTING

Kahlua Brownies With White & Dark Chocolate Frosting image

Provided by Lizzie-Babette

Time 1h

Yield 36 Brownies

Number Of Ingredients 13

2 cups sugar
1 1/4 cups all-purpose flour
2/3 cup dutch process cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup butter, melted and cooled
4 eggs
1/4 cup Kahlua or 1/4 cup other coffee-flavored liqueur
2 teaspoons vanilla extract
1 cup chopped nuts (pecans, walnuts, or almonds, for use to garnish icing when finished) (optional)
1 cup semisweet mini chocolate chips
1 ounce white chocolate, chopped or 1 ounce white chocolate chips

Steps:

Preheat oven to 350°F.
Grease and flour a 13x9x2 baking dish and set aside (can use a mix of cocoa and flour to prevent white edges around finished brownies) In a big bowl (preferably by hand, NOT mixer), combine well the sugar, flour, cocoa, baking soda, salt and cinnamon.
Add melted butter, eggs, vanilla, and Kahlua, and stir just until blended (do not overmix).
Fold in chopped nuts, if you are using them.
Put batter in prepared baking dish, evening out the batter with a spatula.
Bake for 40- 45 minutes or until the edges of brownies begin to pull away from the sides of the dish.
Remove from the oven and put dish on wire rack to cool.
Immediately sprinkle dark chocolate chips over top of hot brownies.
Lighly place a sheet of aluminum foil over dish to hold in and reflect heat.
After about 5 minutes, when chips are melted, spread over the brownies with a spatula.
Immediately sprinkle white chocolate over the frosting, and lightly cover dish with the foil again.
After about 2 minutes, when chocolate is melted, gently swirl them into the dark chocolate to create a marbleized look.
Let cool 2 hours before cutting.