Kahlúa Brownies

Please welcome guest author Garrett McCord and pour yourself a glass of milk; you’ll need one with these brownies! ~Elise

So I had a bottle of Kahlúa sitting about collecting dust and figured that it needed to be put to decent use. Now, I’m all for a decent cocktail, but really, I try not to make a habit of breaking out the shaker in the middle of the day.

That being said, one must be creative and incorporate neglected liquor in other ways. Now I prefer my coffee with enough chocolate to kill a racehorse, so is it any surprise that I poured a small amount into a batch of brownies?

I think not.

This brownie is rich and fudgy with plenty of chocolate, butter, and six (!) eggs. The addition of coffee liquor just gives it a nice bit of bitter flavor and really makes this the dessert at any party. If you don’t have Kahlúa then using strong coffee or espresso is a perfect alternative.

Kahlúa Brownies Recipe

Ingredients

• 1 ½ pounds of 60% cacao chocolate
• 1 cup of butter, cut into pieces and at room temperature
• 6 eggs, room temperature
• 2 cups of sugar
• 1/4 teaspoon of salt
• 1 tablespoon plus 1/4 teaspoon of Kahlúa
• 1/4 teaspoon of vanilla extract
• 1 1/2 cups of all purpose flour

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