Kahlua Blondies
These yummy treats are brownie-like in texture, studded with nuts and chocolate chips and full of Kahlua flavor. There is Kahlua in the batter, Kahlua brushed over the squares after baking, and Kahlua in the brown butter frosting. So easy and so tasty.
I wanted to call them brownies, but they really aren’t a brownie, so much as a blondie. Whatever you call them, I know you will enjoy them.
Kahlua Blondies
1 ¼ c. all purpose flour
¾ t. baking powder
½ t. salt
½ c. butter, softened
¾ c. packed brown sugar
1 egg
¼ c. coffee liqueur
1-c. chocolate chips
1/3 c. walnuts
1 T. coffee liqueur (for tops of bars)
Brown butter icing
2 T. butter
1 T. coffee liqueur
2 t. milk
1 1/3 c. powdered sugar
Walnut halves or chopped walnuts
Combine dry ingredients and set aside. In large bowl cream butter and sugar until light and fluffy. Beat in egg then stir in liqueur, then flour mixture. Fold in chips and nuts. Turn into greased 7×11 inch pan and even out. Bake in a 350-degree oven for about 30 minutes. Top should spring back when touched lightly. Cool in pan 15 minutes then brush with remaining liqueur. When cool spread with brown butter icing and top with nuts. Makes 24 bars.
To make icing:
Brown butter in small saucepan. Do not burn. Remove from heat and beat in remaining icing ingredients. Spread on bars. Allow frosting to set up before cutting.
Kahlua Chocolate Bars
Kahlua Chocolate Bars
I taught a class on making homemade liqueurs last night. Everyone had a chance to taste a number of different liqueurs.
We also cooked with some of them. One of the recipes we had were these decadent Kahlua Chocolate Bars. These yummy treats are brownie-like in texture, studded with nuts and chocolate chips and full of Kahlua flavor. There is Kahlua in the batter, Kahlua brushed over the squares after baking, and Kahlua in the brown butter frosting.
These are definitely a treat for the grown-ups in the family.
Kahlua Chocolate Bars
1 ¼ c. all purpose flour
¾ t. baking powder
½ t. salt
½ c. butter, softened
¾ c. packed brown sugar
1 egg
¼ c. coffee liqueur
1-c. chocolate chips
1/3 c. walnuts
1 T. coffee liqueur (for tops of bars)
Brown butter icing
2 T. butter
1 T. coffee liqueur
2 t. milk
1 1/3 c. powdered sugar
Walnut halves or chopped walnuts
Combine dry ingredients and set aside. In large bowl cream butter and sugar until light and fluffy. Beat in egg then stir in liqueur, then flour mixture. Fold in chips and nuts. Turn into greased 7×11 inch pan and even out. Bake in a 350-degree oven for about 30 minutes. Top should spring back when touched lightly. Cool in pan 15 minutes then brush with remaining liqueur. When cool spread with brown butter icing and top with nuts. Makes 24 bars.
To make icing:
Brown butter in small saucepan. Do not burn. Remove from heat and beat in remaining icing ingredients. Spread on bars. Allow frosting to set up before cutting.
Kahlua Chocolate Squares with Walnuts
Kahlua Chocolate Squares with Walnuts
The combination of chocolate and coffee is classic. In these brownie- like squares you use coffee liqueur in the batter with chocolate chips and walnuts folded in. Then they are topped with a brown butter icing that also has a little coffee liqueur in it. They are dense, without being heavy and have just the right amount of sweetness. I make my own coffee liqueur but you can, of course use Kahlua or Tia Maria , if you prefer. Trust me, whichever option you choose, these are going to come out great.
Kahlua Chocolate Squares with Walnuts
1 ¼ c. all purpose flour
1 t. baking powder
½ t. salt
½ c. butter, softened
¾ c. packed brown sugar
1 egg
¼ c. coffee liqueur
1-c. chocolate chips
1/3 c. walnuts
1 T. coffee liqueur (for tops of bars)
Brown butter icing
2 T. butter
1 T. coffee liqueur
2 t. milk
1 1/3 c. powdered sugar
Walnut halves or chopped walnuts
Combine dry ingredients and set aside. In large bowl cream butter and sugar until light and fluffy. Beat in egg then stir in liqueur, then flour mixture. Fold in chips and nuts. Turn into greased 7×11* inch pan and even out. Bake in a 350-degree oven for about 30 minutes. Top should spring back when touched lightly. Cool in pan 15 minutes then brush with remaining liqueur. When cool spread with brown butter icing and top with nuts. Makes 24 bars.
* If you don’t have a 7×11-inch pan you can use an 8×8-inch pan- squares will be thicker and bake a little longer or a 9×9-inch pan -squares will be a little thinner but bake in the same amount of time.
