Kahlua Fudge Brownies
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| 1-1/2 cup | flour |
| 1/2 cup | baking cocoa |
| 1/2 tsp | baking powder |
| 1/4 tsp | baking soda |
| 1/2 tsp | salt |
| 1 cup | semisweet chocolate chips |
| 2/3 cup | unsalted butter, softened |
| 1 Tbsp | vanilla extract |
| 2 cup | sugar |
| 1/3 cup | peanut oil |
| 1/4 cup | espresso powder |
| 4 | eggs |
| 1 cup | chopped pecans |
| 1/4 cup | Kahlua |
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| Mix flour, baking cocoa, baking powder, baking soda and salt in a bowl. Heat the |
| chocolate chips and butter in a saucepan over low heat until blended, stirring |
| frequently. Remove from heat. Stir in vanilla. Combine sugar, peanut oil, |
| espresso and eggs in a mixer bowl. Beat for 5 minutes, scraping bowl |
| occasionally. Add chocolate mixture. Beat just until blended. Add flour mixture, |
| beating just until blended. Stir in pecans. Preheat the oven to 375 degrees. |
| Spoon the batter into a buttered 9x13-inch baking pan. Bake for 25 to 30 minutes |
| or until the edges pull from the sides of the pan; do not overbake. Cool to |
| lukewarm on wire rack or just enough to handle pan. Pour Kahlua into a clean |
| spray bottle. Spray the warm brownies with the Kahlua. Let stand until |
| completely cool. To serve, cut into 3x4-inch brownies. Microwave just until |
| warm. Split each bar into halves. Place the bottom half on a dessert plate and |
| top with ice cream. Top with the remaining brownie half. Drizzle with warm fudge |
| ice cream topping. Top with a dollop of whipped cream and fresh strawberries |
| and/or raspberries. |
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| Yield: 10 to 12 servings |
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| Source: "Famous Dave's Backroads and Sidestreets: Recipes Inspired by America's |
| Down-Home Eateries" by Dave Anderson |
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| (ID: 80568) Mirror: rec.food.recipes: Sat, Aug 31, 2002 |