December 8: Spiked Brownies

Spiked Brownies

Ingredients:
8 tablespoons (4 oz) unsalted butter
3 ounces unsweetened chocolate
1 1/2 cups granulated sugar
3 large eggs
5 tablespoons coffee liqueur such as Kahlua
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups (6.7 oz) all-purpose flour
3/4 cup walnuts or pecans, toasted and coarsely chopped

1. Preheat the oven to 350 and place a rack in the center. Line an 8-inch square metal pan with nonstick foil.
2. In a microwave-safe mixing bowl, microwave the butter on high on 30 seconds, or until melted. Add the chocolate to the melted butter and stir until the chocolate is melted. If the chocolate isn't fully melted, microwave on high for another 20 seconds, then stir until fully melted. Whisk in the sugar, then whisk in the eggs, one at a time. Whisk in the coffee liqueur, then whisk in the baking powder and salt, making sure there are no stray lumps of baking powder. Add the flour and stir just until blended. Stir in the nuts.
3. Pour into the prepared pan and bake for 30-35 minutes, or until the top springs back in the center and the edges begin to pull away from the pan. Let cool completely in the pan. Lift from the pan, set on a cutting board, and cut into 16 squares.

Addition of unsweetened chocolate

Addition of sugar

Addition of egg

Addition of Kahlua

Addition of salt and baking powder

Addition of flour

Addition of walnuts

Thoughts: I didn't have enough walnuts for 3/4 cup.  I didn't actually measure them...I just dumped them in but I know it wasn't enough. I ended up baking them for about 44 minutes. I find whenever I make from scratch brownies, they take a lot longer than the recommended cooking time. They were ok, but I couldn't taste the kahlua-coffee taste.