KAHLUA BROWNIES & SNOWFALL!
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 🙂 ). Taking for my friends tomorrow- the real verdict will be given then.
I am sending my recipe for Divya’s Brownie event
Adapted from Nick Malgeiri’s Supernatural Brownies
- 16 tbsp. unsalted butter, plus more for greasing
- 8 oz. bittersweet chocolate, cut into 1⁄4″ pieces
- 4 eggs
- 1 cup sugar
- 1 cup firmly packed dark brown sugar
- 1 tsp. vanilla extract
- 1⁄2 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
- Heat oven to 350°. Grease a 9″ x 13″ baking pan with butter and line with parchment paper; grease paper. Set pan aside.
- 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.
- 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, 30–35 minutes. Let cool on a rack. Sprinkle some powdered sugar. Cut and serve.