Kahlúa Fudge Brownies

By

I am a frequent customer of Famous Dave's Restaurant in Richmond, Virginia. I used to say that my favorite dish at Famous Dave's was the ribs. But after many trips to Famous Dave's I now include the entire menu as my favorites. He has a chicken and wild rice soup that is absolutely wonderful If you haven't tried Famous Dave's then I suggest you do. If there is no Famous Dave's close to you, try his cookbook: http://www.famousdaves.com/shop.cfm or you can find it at Barnes & Noble or Amazon. All proceeds from cookbook sales are donated to The LifeSkills Center for Leadership.

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  • 8

Ingredients

  • 1 1/2 cups flour
  • 1/2 cup baking cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 2/3 cup unsalted butter, softened
  • 1 tablespoon vanilla extract
  • 2 cups sugar
  • 1/3 cup peanut oil
  • 1/4 cup espresso powder
  • 4 eggs
  • 1 cup chopped pecans
  • 1/4 cup Kahlúa

Preparation

Step 1

Mix flour, baking cocoa, baking powder, baking soda and salt in a bowl.
 
Heat the chocolate chips and butter in a saucepan over low heat until blended, stirring frequently.
1. Remove from heat.
2. Stir in vanilla.

Combine sugar, peanut oil, espresso and eggs in a mixer bowl.
1. Beat for 5 minutes, scraping bowl occasionally.
2. Add chocolate mixture.
3. Beat just until blended.
4. Add flour mixture, beating just until blended.
5. Stir in pecans.

Preheat the oven to 375°.
 
Spoon the batter into a buttered 9x13-inch baking pan.
1. Bake for 25 to 30 minutes or until the edges pull from the sides of the pan; do not over-bake.
2. Cool to lukewarm on wire rack or just enough to handle pan.

Pour Kahlúa into a clean spray bottle.
1. Spray the warm brownies with the Kahlúa.
2. Let stand until completely cool.

To serve, cut into 3x4-inch brownies.
1. Microwave just until warm.
2. Split each bar into halves.
3. Place the bottom half on a dessert plate and top with ice cream.
4. Top with the remaining brownie half.
5. Drizzle with warm fudge ice cream topping.
6. Top with a dollop of whipped cream and fresh strawberries and/or raspberries.

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