Kahlua brownies
2 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Chocolate, unsweetened |
| ¼ | cup | Butter |
| 1 | cup | Flour, all purpose |
| 1 | cup | Sugar |
| 2 | Eggs; well beaten | |
| 1 | teaspoon | Vanilla |
| 1 | tablespoon | Coffee, instant crystals |
| 2 | tablespoons | Kahlua |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Baking powder |
| 2 | ounces | Chocolate, unsweetened; chpd |
| 1½ | cup | Sugar |
| 7 | tablespoons | Milk |
| ¼ | cup | Butter |
| 1 | tablespoon | Corn syrup, light |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Vanilla |
| 6 | ounces | Chocolate chips, semi-sweet |
Directions
BROWNIE
ICING
TOPPING
BROWNIES: Melt chocolate and butter in top of double boiler. Remove from heat and mix thoroughly with all other ingredients. Pour into a buttered 8" square pan. Bake in a preheated 350ø F oven for 30 minutes. Cool in pan.
ICING: Mix all ingredients in sauce pan and bring to a boil, stirring constantly. Boil 1 minute and remove from heat. When cool, add vanilla. Sprinkle icing over cooled brownie base and sprinkle with chocolate chips.