Brownies, a delicious treat that reminds me of my childhood. Before, I can only buy freshly baked brownies in a panaderia (a small bakeshop where different affordable breads can be bought) at a price of Php3.00 to Php5.00 a slice. That time, the only brownie type I know was the cakey type with roughly chopped peanut toppings.
Now, brownies are everywhere. Every bakeshops have their own secret recipe of brownies that varying from cakey, fudgy and chewy. Did I said everywhere? Yes even online you’ll find different home bakers with their own version and toppings of brownies. The best brownie texture I love is Fudge brownies, though.
My version of Kahlua Fudge Brownies recipe is based from Dyann Bakes recipe of Super Fudge Brownies. I just increase some ingredients and added Kahlua which I think will make the recipe better. Yup, Kahlua, it’s an alcoholic beverage with strong sweet coffee alcoholic aroma but mild alcohol taste.
1 cup or whole bar Unsalted Butter
6 ounce Unsweetened Chocolate
4 pieces Eggs
2 cups White Sugar
2 teaspoon Vanilla Extract
2 Tablespoon Kahlua
1/2 teaspoon Salt
1/2 cup All Purpose Flour
1 cup Chocolate Chips or Diced Bitter Sweet Chocolate
1. Preheat oven to 150 degrees Celsius. Combine butter and unsweetened chocolate. Melt over low fire. Set aside to cool.
2. Crack the eggs and using a fork, gently whisk the eggs so bubbles will not form. Continue whisking until a light yellow mixture is obtain. (The recipe calls for a stand mixer with paddle attachment but I only have hand mixer. Using a hand mixer will surely create lots bubbles so a opted to use a simple fork and lots of arm mixing.)
3. Add in the sugar and continue whisking (gently). Add the vanilla, Kahlua and salt.
4. Add the cooled butter-chocolate mixture and mix gently using a spatula.
5. Fold in the flour. Be sure that the flour is completely incorporated into the batter. We don’t want raw flour in our brownies.
6. Transfer in a 9in x 9in baking pan and sprinkle you chopped chocolates or your choice of toppings. (The recipe calls for a 8in x 8in baking pan but I found the brownie too big.) Bake for 45 to 50 minutes or when an inserted toothpick comes out with bits of small crumbles. (I mean bits of brownies crumbles and not brownie batter. The top of the brownie will form a crisp like layer.) Cool on a wire rack for 15 minutes before cutting.