Kahlua Fudge Brownies
Mix flour, 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 and stir in vanilla extract.
Combine sugar, peanut oil, espresso, and eggs in a bowl, beating for 5 minutes and
occasionally scraping sides of bowl.
Add chocolate mixture and beat until just blended, then add flour mixture and beat again.
Stir in pecans. Heat oven to 375 degrees F. Spoon batter into a greased 9 x 13-inch baking pan.
Bake for 25-30 minutes or until edges pull from the side of the pan. Cool until lukewarm on a
Pour Kahlua into a spray bottle and spray onto warm brownies. Let stand until completely cool.
To serve, cut into 3 x 4-inch brownies and microwave until just warm. Split each bar
horizontally into halves and sandwich with a scoop of ice cream. Top with whipped cream
and/or fresh strawberries or raspberries.
Makes 12 Servings
1 1/2 cups flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
2/3 cup unsalted butter, softened
1 tablespoon vanilla extract
2 cups granulated sugar
1/3 cup peanut oil
1/4 cup espresso powder
1 cup chopped pecans
1/4 cup Kahlua