Kahlua Brownies with Chocolate Kahlua Ganache
Prep time
Cook time
Total time
Author: Friday is Cake Night
Serves: 8 inch square
Ingredients
- 1 Brownie mix prepared as directed (I use Ghirardelli) see notes for addition of Kahlua
For the ganache
- 1 cup semi sweet chocolate chips
- ⅔ cup heavy cream less 2 tbsp for Kahlua, see notes
- 1 tbsp butter
Instructions
- 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.
Notes
My brownie mix is Ghirardelli. It calls for ⅓ cup water, ⅓ cup oil and 1 egg. Instead of using all ⅓ water I placed 2 tbsp of Kahlua in the ⅓ measuring cup and then topped it off with water.
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.
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.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2016/09/kahlua-brownies/