Sunday, 22 February 2009

Kahula Brownies

Kahula! I remember Kahula from my childhood when my Australian nannies would force teaspoons of it down me. It was rich, sweet yet bitter and viscose. What better way to immortalise this flavour than in brownie form? Yes, I give you... Kahula Brownies


Dark Chocolate Brownies with Kahlua

Servings : 8 Preparation Time : 00:45:00 (including baking)


250 grams chocolate (70% cocoa content)
165 grams butter — at room temperature
3/4 tablespoon natural vanilla
300 grams sugar
100 grams flour
3 each egg
100 ml Kahlua Liqueur


1. Preheat the oven to 180 C.
2. Butter and flour an 10 inch square baking pan. Set it aside.
3. Melt the chocolate and butter in a double boiler. Mix until smooth.
4. Beat the sugar and eggs together.
5. Add the vanilla.
6. Slowly pour in the chocolate and butter, mixing all the time.
7. Sift the flour, then add, mixing thoroughly.
8. Stir in the Kahlua.
9. Pour the batter into the prepared pan, and bake 25 minutes (a knife should come out just about clean).
10. Allow the brownies to cool slightly. Then cut them into squares and transfer to a wire rack to cool completely.

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