Kahlua brownies with chocolate kahlua ganache. Makes you want to dig in right? That’s certainly what I did! ps is it possible to get a buzz from these? I’m sure it was the massive amount of chocolate but I definitely felt something going on!
As you can see Mavis and I were hanging out together baking this week. Here she is trying to get something. You can see it in her face. “Seriously human, give me something!”
I had to make these kahlua brownies twice. The first time I went a little too heavy on the kahlua and they were super dry, not good. So I dialed it back a bit and found the perfect amount. In total there’s 1/4 cup in the recipe. If you’re looking to booze it up even more (which I did) I’d recommend drizzling some kahlua over top of the warm brownies before you frost them. Poke some holes with a tooth pick and pour another tablespoon over top.
- 1 Brownie mix prepared as directed (I use Ghirardelli) see notes for addition of Kahlua
- 1 cup semi sweet chocolate chips
- ⅔ cup heavy cream less 2 tbsp for Kahlua, see notes
- 1 tbsp butter
- Preheat the oven to 325 degrees and line an 8 inch baking pan with parchment or foil. Spray lightly with cooking spray.
- In a large bowl combine the brownie ingredients. Oil, water, kahlua, egg and brownie mix. (see notes)
- Pour the batter into the pan and bake for 40 minutes.
- When the brownie comes out poke all over with a toothpick and pour 1 tbsp over top to soak in. This is optional.
- Prepare the ganache by placing all the ingredients in a sauce pan over low heat. Whisk until smooth then cool to room temperature. Pour over the cooled brownies and refrigerate until set.
- Before serving, let the brownies sit out of the fridge for 15-20 minutes.
In the ganache I used ⅓ cup heavy cream plus placed 2 tbsp of kahlua in the ⅓ cup measuring cup and topped it up with heavy cream. So just short of ⅔ cup heavy cream and 2 tbsp kahlua.
You can also poke holes in the brownie with a toothpick when it comes out of the oven and pour another 1 tbsp of kahlua over top to soak in. Cool then frost.