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.
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
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.