Espresso Brownie with Kahlúa

Time: 1 hour 15 minutes
Servings: 48 Brownies

Brownie Ingredients

  • 1 cups shortening
  • 1 cup butter
  • 2 cups unsweetened cocoa powder
  • ½ cup white sugar
  • 3 tablespoons coffee granules
  • 2 tablespoons hot water
  • 8 large eggs
  • 2 cups all-purpose flour
  • 4 teaspoons Kahlúa liqueur 
  • 1 teaspoon salt
  • Add 2 - 9 oz bags of Nestle Espresso Morsels

 

Frosting Ingredients

  • 1 cup butter, softened
  • 2 teaspoons Kahlúa liqueur 
  • ½  cup confectioners' sugar
  • 2 tablespoons instant coffee granules
  • 1 1.2 tablespoons Kahlúa liqueur
  • 1 ½ tablespoons milk
Brownie

Step 1 - Preheat oven to 350 degrees F; Grease 2 - 9x13-inch baking pan.

Step 2 - Melt shortening and butter in a small pan over low heat; pour melted mixture into a mixing bowl. Stir cocoa into butter mixture until well combined, followed by sugar. Dissolve instant coffee with hot water in a small bowl; stir into cocoa mixture. Add Kahlúa. Whisk eggs into batter, one at a time, beating each egg in thoroughly before adding the next. Stir flour and salt into the batter just until moist. Pour batter into the prepared baking pan.

Step 3 - Bake brownies in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Cool completely.

Step 4 - Beat softened butter with Kahlúa in a bowl. Add confectioners' sugar to the mixture and beat until creamy using an electric mixer on medium speed. Dissolve instant coffee with milk and Kahlúa liqueur in a small bowl; add to frosting. Increase mixer speed to high and beat until light and fluffy, 3 to 5 minutes. Frost cooled brownies.

 

Want Chef Jeff, The Rogue Chef, to make these delicious brownies for you? Contact him at www.TheRogueChef.com.

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