Alrighty… y’all obviously have a much bigger sweet tooth than you do a veggie tooth! What happened to New Year’s Resolutions? To eating healthy? I’ve never had so many people ask me for a recipe as I have when I mentioned that I’d made Kahlua Brownies!
But who doesn’t love brownies? Crazy people, that’s who. 😉 When I was a kid, anything chocolate, like brownies, cake, cookies, had to be accompanied with a big icy cold glass of milk. Now that I’m grown up and lactose intolerant (I have no tolerance for lactose!), I settle for a cup of tea. But these would be amazing with a big glass of milk – not to mention all that bone strengthening calcium you’d be getting!
Unfortunately, I made and photographed them back in August and I was having a hard time remembering where I got the recipe from. I also wasn’t terribly happy with the photography so I had planned on skipping these as a post.
However, I do remember where I got the inspiration and the Salted Caramel Sauce from: this post on Tartelette. As an aside – Helene not only knows how to bake (she is a trained pastry chef) but I adore her photography. Her site feeds the visual needs of my soul!
I did use her Salted Caramel Sauce recipe but I didn’t follow the brownie recipe (hers is gluten free, mine was not). When I saw hers was modified from a Martha Stewart recipe I headed over to the Martha site and ploughed through a few thousands of brownie recipes.
This was the closest thing I could find to Helene’s recipe and I substituted the espresso powder with the 1/4 cup of Kahlua that the recipe on Tartelette called for.
And now I have a brownie craving. Thanks all of you. Thanks very, very, very much. I think I better go walk 10km…
based on the Deep, Dark Brownies – Martha Stewart Recipe
- 3/4 cup all-purpose flour
- 1 tablespoon best-quality cocoa powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, plus more for pan
- 1/4 cup of Kahlua
- 5 ounces semisweet chocolate, finely chopped
- 3/4 cup granulated sugar
- 1/4 cup light-brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Butter an 8-by-8-inch square baking pan. Line with parchment paper and butter parchment.
- In a medium bowl, sift together flour, cocoa powder, and salt; set aside
- In a large, heavy-bottomed saucepan, combine butter. Place over low heat and stir until butter has melted. Add chocolate, and stir constantly until mixture is smooth, about 2 minutes.
- Remove from heat and stir in both sugars until well combined.
- Add eggs and vanilla and Kahlua and continue stirring until well incorporated and mixture no longer appears grainy.
- Sift flour mixture over batter, and stir until just combined.
- Pour batter into prepared baking pan; smooth top with the back of a wooden spoon or a spatula. Bake until a toothpick inserted in the center comes out with a few moist crumbs, 28 to 30 minutes. Be sure not to over bake. Let cool completely on a wire rack. Cut into 9 brownies.
You can head over to Tartelette for the Salted Caramel Sauce Recipe because the site is definitely worth a browse – lots of yummy things there! My only word of caution is to be careful not to burn the sauce – I did on my first attempt!
I’m going to leave the photography out here. It was so long ago that I don’t remember the details at all. And it’s not my best work. I’d do the whole thing very differently this time around. It is using dreaded overhead kitchen light!