I don’t know about you, but I have been seeing those Kahlua Brownies from RecipeGirl popping up all over my Facebook newsfeed! YUM!
I decided to make these for the Staff Appreciation Day lunch at Miles’ school. You can find the original recipe here, but I wanted to try and see if I could clean them up a bit. A few changes I made: I used White Whole Wheat flour instead of all purpose (I really love King Arthur brand); I didn’t have any Kahlua in the house, but we did have coffee brandy; I skipped the sugars and used pure maple syrup instead; I used half semi and half bittersweet chocolate bits; I scratched most of the icing recipe. Also since this was a “school function” I only put the alcohol in the cooked brownie part and not brushed on top or in the icing.
Mine did not come out as “fudgey” as the original picture, but I think it was because I used a 9×13 instead of a 9×9 and cooked them a bit too long. But the flavor is there, and the new icing… let’s just say I squirted the leftovers directly into my mouth!
2 1/4 cups White Whole Wheat flour
1/2 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter
1 cup semi-sweet chocolate chips
1 cup dark chocolate chips (I like the Ghirardelli 60% cacao bits)
3/4 cups pure maple syrup
2 large eggs
1/2 cup Kahlua (I used Coffee Brandy)
1/2 cup butter
1/2 cup pure maple syrup
1/4 cup whipping cream
1/2- 3/4 cup arrowroot powder (you can also use cornstarch)
Directions (adapted from the original):
1. Preheat oven to 350° F. Line a 9×9-inch pan with foil and spray with nonstick cooking spray.
2. Prepare brownies: In a medium bowl, sift flour, baking powder and salt; set aside.
3. Set a heatproof bowl over a pan of simmering water (pan shouldn’t be touching the water). Place butter and chocolate chips in bowl and stir until melted and smooth. Remove from heat and let cool a bit.
4. In a large bowl with an electric mixer, mix syrup, eggs and Kahlua/alcohol. Pour in buttery chocolate mixture and beat until mixed well. Mix in dry ingredients and beat just until combined.
5. Pour brownie batter into prepared pan. Bake for 35-40 minutes, or until top cracks slightly and toothpick inserted in center comes out mostly clean (it might be slightly gooey on the bottom of the toothpick- that’s okay!) Remove brownies from oven and let cool completely.After they have cooled a bit, put them in the refrigerator.
6. Prepare Icing: Place butter in saucepan and heat until lightly browned. Remove from heat and whisk in syrup. Let cool a bit before adding whipping cream. Whisk in arrowroot or cornstarch until you have the consistency that you desire (it should be slightly runnier than toothpaste). At this point you can pour on top of cooled brownies, refrigerate and cut, or you can pour into a piping bag and pipe over already cut brownies and refrigerate.