Famous Dave’s Kahlua Fudge Brownies

Cowabunga!

That’s the first thought that popped into my head as I bit into these brownies. They pack a serious coffee flavored punch. Definitely not for anyone that doesn’t like strong flavors.

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However, the next day, when I tried them again, the flavor had mellowed considerably. To the point that they didn’t seem to taste like much of anything.

Although, to be fair, the original recipe does call for the baked brownie to be sprayed with Kahlua liqueur, then topped with ice cream, hot fudge sauce, whipped cream and fresh strawberries. I’m sure the Kahlua would have added another flavor dimension to these, but in my opinion, the brownie should taste good by itself.

And while these weren’t bad, they weren’t great either.

Another interesting bit of information – these call for vegetable oil as well as butter. I was quite curious about that addition, but honestly, if I hadn’t added it in myself, I never would have known it was there.

Kahlua Fudge Brownies – adapted from Famous Dave’s

1 1/2 cups flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
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 vegetable oil
1/4 cup espresso powder
4 eggs

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. Remove from heat. Stir in vanilla. Combine sugar, oil, espresso and eggs in a mixer bowl. Beat for 5 minutes, scraping bowl occasionally. Add chocolate mixture. Beat just until blended. Add flour mixture, beating just until blended. Preheat the oven to 375 degrees. Spoon the batter into a buttered 9×13-inch baking pan. Bake for 25 to 30 minutes or until the edges pull from the sides of the pan; do not overbake. Cool to lukewarm on wire rack or just enough to handle pan.

Mint Filled Brownie Cupcakes

Here’s a brownie that’s perfect for summer – cool, refreshing, and in cupcake form!

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These little gems are from the new Martha Stewart book “Cupcakes”.  Super easy to make, they are fudgy, minty and just the right size. I made them to take to a July 4th barbecue, but they never made it out the door.

I don’t know what happened to them.

**ahem**

One note about baking time: The recipe says to bake these for 35 minutes. Start checking at the 25 minute mark – mine were done at 30 minutes. Five more minutes really would have been too much.

Mint Filled Brownie Cupcakes – adapted from Martha Stewart Cupcakes

Yield: 12 cupcakes

8 oz. semisweet or bittersweet chocolate, coarsely chopped
½ cup unsalted butter, at room temperature
1 cup sugar
¾ tsp salt
3 large eggs
½ cup all purpose flour
¼ cup unsweetened Dutch process cocoa powder
12 small chocolate covered peppermint patties, such as York

Preheat the oven to 350 degrees. Line a standard muffin pan with paper liners. Place chocolate and butter in a heat proof bowl set over a pan of simmering water. Stir occasionally until just melted, 4 to 5 minutes.

Remove from the heat. Whisk in the sugar and salt until mixture is smooth, whisk in eggs to combine. Gently whisk in flour and cocoa just until smooth.

Spoon 1 heaping tablespoon of batter into each lined cup. Place 1 peppermint patty on top, gently pressing into batter. Top with two tablespoons batter, covering patty completely. Bake, rotating tin halfway through, until a cake tester inserted halfway into centers (above mint patty) comes out with only a few moist crumbs attached, about 35 minutes. Transfer tin to a wire rack to cool completely before removing cupcakes.

Essence of Chocolate Fudgey Brownies

Whoa! If you like fudge masquerading as a brownie – this recipe is perfect for you.

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This is a serious brownie. I’m telling you right now, if you belong to the “cakey” brownie club, don’t make them.You will be sorely disappointed.

However, if you love brownies that barely hold together when you pick them up, and require a fork and plate in order to eat them – you’ll love these.

Baker beware: don’t attempt to cut them until they have chilled for several hours.

Fudgey Brownies – adapted from The Essence of Chocolate

6 Tbsp. (3 ounces) unsalted butter, cut into cubes, plus more for the pan
8 oz. 70-percent bittersweet chocolate
3/4 cup plus 2 tablespoons granulated sugar
1/4 tsp. salt
2 large eggs
1/3 cup all-purpose flour

Position a rack in the lower third of the oven and preheat the oven to 325 degrees.
Cut an 8-by-16-inch piece of parchment paper. Lightly butter an 8-by-8-by-2-inch pan and line it with the parchment, allowing it to extend evenly over the opposite sides. Butter the parchment, including the paper on the sides of the pan.
Place the chocolate and butter in a large heatproof bowl set over a pot of gently simmering water and stir occasionally until melted and smooth. Remove from the heat.

With a large rubber spatula or wooden spoon, beat the sugar and salt into the chocolate mixture. Beat in the eggs one at a time. Add the flour and mix vigorously until the batter is very glossy and pulls away from the sides of the bowl.
Pour the batter into the prepared pan and tap the pan bottom on the countertop to level the batter. Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out moist but clean.
Let cool in the pan on a cooling rack for 10 minutes. Remove the brownies from the pan using the parchment “handles,” and cool completely on the rack before cutting into 2-inch squares. Yield 16 brownies

Bombshell Brownies

Well, it finally happened. It took some time, but it finally happened.

I’ve been recording/blogging brownie recipes for, what, 6 months now? And I came across a recipe that I really didn’t like.

There’s a first time for everything, right?

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These had no discernible chocolate flavor – the only thing noticeable was the overwhelming  sugary taste.

I actually threw it away. *gasp*

Good thing I only made 1/6 of the recipe.

Brooke’s Best Bombshell Brownies – adapted from allrecipes.com

1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips

Preheat oven to 350 degrees. Lightly grease a 9×13 baking dish.
Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.