Temperatures have fallen significantly! It snowed today- and quite a lot, going by our small mining town standards! Fresh snow looks so beautiful- and during the holiday season it means even more!

I decided to celebrate the snow by making brownies. I have already posted a brownie recipe before (Maida Heatter’s version). This time I wanted to try Nick Malgeiri’s version. The other day I was surfing through Chowhound’s discussion forums and in the topic “50 dessert you should know” everyone was raving about Nick Malgeiri’s supernatural brownies! I had to give them a try now, and today seemed like the perfect day.

I did want to jack these up a little, in the spirit of the holidays, you know with the new year around the corner ;). I thought Bailey’s would give a perfect twist to the traditional brownies. I wasn’t sure that we had some but the other day V reassured me there was a bottle in our pantry (hmm…how did my eyes miss that?!) I took his word and what would you know, the wife is always right! There wasn’t any bottle.

Now, completely in the mood to jack the brownies up, I decided to use Kahlua. I also added a little coffee powder and a tablespoon of hazelnut creamer.


The brownies came out really good. There is a slight hint of the Kahlua- not too strong, which is good, but any one who wants a stronger flavor I would suggest increasing the amount of Kahlua. V liked them (to be fair he likes everything I make ūüôā ). Taking for my friends tomorrow- the real verdict will be given then.

I am sending my recipe for Divya’s Brownie event

KAHLUA BROWNIES

Adapted from Nick Malgeiri’s Supernatural Brownies

Ingredients

  • 16 tbsp. unsalted butter,¬†plus more for greasing
  • 8 oz. bittersweet chocolate,¬†cut into 1‚ĀĄ4″ pieces
  • 4 eggs
  • 1 cup sugar
  • 1 cup firmly packed dark brown¬†sugar
  • 1 tsp. vanilla extract
  • 1‚ĀĄ2 tsp. fine salt
  • 1 cup flour
  • 3 tbsp Kahlua (for a stronger flavor up the amount by 1-1.5 tbsp)
  • 1 tbsp hazelnut creamer
  • 1/2 tbsp instant espresso
  • 1 1/2 cups of toasted, chopped pecans

Directions

  1. Heat oven to 350¬į. Grease a 9″ x 13″ baking pan with butter and line with parchment paper; grease paper. Set pan aside.
  2. Pour enough water into a 4-quart saucepan that it reaches a depth of 1″. Bring to a boil; reduce heat to low. Combine butter and chocolate in a medium bowl; set bowl over saucepan. Cook, stirring, until melted and smooth, about 5 minutes. Remove from heat; set aside.
  3. Whisk together eggs in a large bowl. Add sugar, brown sugar, vanilla, Kahlua, coffee, creamer and salt; whisk to combine. Stir in chocolate mixture; fold in flour. Pour batter into prepared pan; spread evenly. Bake until a toothpick inserted into center comes out clean, 30‚Äď35 minutes. Let cool on a rack. Sprinkle some powdered sugar. Cut and serve.

6 Thoughts on “KAHLUA BROWNIES & SNOWFALL!

  1. The look beautiful and tasty. Can’t wait to try these!

  2. ruchi and jitu on 24 January, 2011 at 1:07 pm said:

    this is awesome! can’t wait to see the chef herself! so proud of you.

  3. Lovely Brownies..thanks so much for sending these to my event!

  4. Ashlesha Phatak on 23 January, 2017 at 8:16 am said:

    Tried the brownies and they were super awesome! Thanks for the recipe

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