Kahlua Cream Brownies

So, I might be running a little behind on posts.  Just a little.  This post only dates back to, you know, Valentine's day.  Oops.  But the next oldest post I have to write is only from . . . Saint Patrick's Day.  Which was almost a month ago.  Ok, maybe I'm not catching up.

But I've been busy.  Along with school work, and the mandatory spring fever that comes with this time of year, I headed on a road trip this weekend to celebrate with MF (soon to be MA!) at her bridal shower!

Hooray for tea!
And to see mom, dad, SJM, MJM, gram and BH.

And the cute puppy dog.
We even got a dotty quilt of our very own!  How exciting!!
So, it was a good weekend.  Especially because I got to spend Friday with NES, too.

But tomorrow is back to real life . . . for another four weeks at least.  And then comes studying for my comprehensive exams.  Oh boy.
But, yes, back to Valentine's day.  Which was a long time ago.  I know.  One of NES's favorite desserts are what we call "Mo' Brownies" -- basically a heavenly combination of dense, dark brownies, mint frosting, chocolate ganache and Creme de Menthe.  And he's not even really a mint person.  So, my thought was to make the same brownies, but with a twist: Kahlua.  He likes coffee so much more than mint, so it seemed like a logical substitution.

I had actually found a recipe for very similar brownies in my newest Betty Crocker cookbook.  They even called for Kahlua already.  And they only made an 8x8 pan.  So, I decided to meld the recipes for Mo' brownies (with Kahlua) and the Betty Crocker ones.  I basically used the Betty Crocker brownie base, the frosting from Betty Crocker, and the Mo' brownies ganache.

As far as the final product went, well, they were good.  NES did like them very much.  But whether from expectations based on the original Mo' brownies or just not being refrigerated enough, they weren't spectacular the first night.  They did go well with NES's red velvet pancakes, though!
And then of course  there were presents.  I got new shoes!

But, I think it's safe to say that they grew on us as they went on.  And if you're looking at the recipe and wondering if such involved brownies are worth it, they are.  They always are.  Just give yourself two evenings to make them.

Ultimate Fudge Mocha Brownies 
adapted from Betty Crocker

1/2 cup semi-sweet chocolate chips
1/2 cup butter
1 cup brown sugar
2 eggs
2 tbsp. Kahlua
1 tsp. vanilla
3/4 cup flour
2 tbsp. cocoa powder
1/2 tsp. salt

1/3 cup butter, softened
2 cups confectioner's sugar
2 tbsp. Kahlua

1 cup semi-sweet chocolate chips
4 tbsp. butter
2 tbsp. Kahlua

Preheat oven to 350 degrees and line an 8x8 pan with foil.  (I used nonstick.)  Spray with cooking spray.

Melt 1/2 cup chocolate chips and 1/2 cup butter together.  Let cool completely.

Add brown sugar, eggs, 2 tbsp. Kahlua, and vanilla.  Whisk.

Add flour, cocoa powder and salt.  Stir until combined.  Pour into pan and spread evenly.

Bake 20 minutes.  Cool completely.  (I would make these the night before and let them sit overnight in the fridge at this point.)

To make the frosting, beat 1/3 cup softened butter, 2 cups confectioner's sugar and 2 tbsp. Kahlua together with electric mixer until smooth and spreadable.  It will come together and not remain crumbly.

Refrigerate for at LEAST 15 minutes.

To make the ganache, melt together 1 cup chocolate chips and 4 tbsp. butter.  Add the remaining 2 tbsp. of Kahlua.

Pour ganache over the brownies and gently spread over frosting.  Add sprinkles, if desired, and refrigerate until the ganache is hard.

Store in the refrigerator.


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