Espresso Brownie with Kahlúa
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

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.