Thursday, May 23, 2013

Kahlua Brownies

Last weekend, I made these Kahlua brownies for a wedding reception.  The reception was a very relaxed and laid-back celebration at the beautifully scenic Washington Crossing State Park.  A couple weeks before the event, the bride asked some of us if we would be interested in contributing a dish for the dessert table.  And since I will jump at any occasion to sample raw brownie batter share baked goodness among friends, I happily agreed.  I chose to make Kahlua brownies, since what's a wedding without a little booze in your dessert?  

I used this recipe from Recipe Girl.  I kept most of the ingredients the same except I used a lot less powdered sugar in the icing (about 1 1/4 cups).  Of course, since I was making these on the Friday night before the wedding, after a few cocktails, so my method went something like this:

1) Preheat oven at 350 degrees. 
2) Spray 9" x 9" pan with cooking spray.  Read instructions again and realized I was supposed to line the pan with foil first.  Oops...
3) In a large bowl, stir flour, baking powder, and salt with a fork (since I don't own a sifter)
4) Set up makeshift double-boiler using one big pot with a couple inches of water in it, with a smaller one balanced rather precariously over it.  Bring water to a low boil, melt butter and chocolate in the smaller pot. When smooth and melted, remove from heat and set aside.  
5) Crack eggs into medium sized bowl. Use expletives when accidentally cracking egg all over the counter.  Wipe up egg from the counter.  Add sugar and Kahlua to the bowl.  Take a shot of Kahlua, because, heck, I deserve it.  Mix contents of the bowl as fast as I can with a fork because I don't own an electric mixer. 
6) Pour buttery chocolate mixture with sugar and egg mixture.  Curse self for not using a bigger bowl. 
7) Read directions again and realize that I supposed to pour dry ingredients into the wet ingredients.  Curse self again for not using a bigger bowl for the wet ingredients. 
8) Pour wet ingredients into the dry, and hope for the best.  Mix as fast as I can with a fork.   
9) Pour batter into pan. Lick spatula used to scrape the batter at the bottom of the bowl.  Put pan in the oven.  Have a glass of wine.... and then another.
10) After about 40 minutes, remove pan from oven.  Brush  2 Tbs of Kahlua onto the brownies.  Have another glass of wine.  Contemplate whether the brownie pan is cool enough to go in the fridge.  Take another sip of wine, and think, screw it, I'm putting it in the fridge and going to bed. 

Next morning, prepare the icing:

1) Melt butter in saucepan until brown, watching it like a hawk so it doesn't burn. 
2) Remove from heat and  stir in Kahlua and heavy cream.
3) Whisk in powdered sugar until smooth. 
4) Spread on to cooled brownies. Place back in the fridge to cool. 
5) Go for a run to burn off calories consumed from brownie batter, icing, and copious amounts of alcohol. 
6) Return home, only to find that brownies are rock solid.  Have J. slice brownies with the biggest knife I own. 

J. hacking the brownies with my chef's knife.

7) Carefully lift brownies out of the pan.  Pack brownies in pretty box, ready to be served! (Don't worry the brownies softened once they were brought to room temperature.)

These babies are ready to be eaten!

So now you what really goes on in my kitchen! It's far from perfect, but I get by without what some may consider key appliances (like an electric mixer).  But the brownies were a hit at the reception, so it works!

1 comment:

Rose said...

ooooooh these looks great!