Kahlua Fudge Brownies
 
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
 
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. 
 
Yield: 10 to 12 servings 
 
Source: "Famous Dave's Backroads and Sidestreets: Recipes Inspired by America's 
Down-Home Eateries" by Dave Anderson 
 
 
(ID: 80568) Mirror: rec.food.recipes: Sat, Aug 31, 2002


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