Margaret Farley's Kahlua Brownies

A sophisticated and fudgy brownie recipe from Margaret Farley, featuring Kahlua-soaked raisins in the batter and a sweet Kahlua glaze on top.

Author

Margaret Farley (9/10/87)

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Recipe

Measurements	Ingredients
For the Brownies:
1/2 cup	Raisins
1/4 cup	Kahlua
1/2 cup (1 stick)	Butter or Margarine
1 1/2 (1 oz) squares	Unsweetened Chocolate
3/4 cup	Sugar
2	Eggs
1 cup	All-purpose Flour
1 teaspoon	Baking Powder
1/4 teaspoon	Salt
1 1/2 teaspoons	Instant Coffee Granules
1/2 cup	Finely chopped Pecans
1/2 teaspoon	Vanilla
For the Kahlua Frosting:
1 1/3 cups	Powdered Sugar
1/4 cup	Kahlua
1 teaspoon	Milk or Cream
About 2 teaspoons	Warm Water
1 dash	Salt

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Instructions

For the Brownies

1. Preheat your oven to 350°F. Grease an 8-inch square pan.
2. In a small bowl, combine the raisins and ¼ cup of Kahlua. Let them stand for at least 15 minutes to soak.
3. In a medium saucepan over low heat, melt the butter and unsweetened chocolate, stirring until smooth. Remove from heat and let cool slightly.
4. Stir the sugar and vanilla into the melted chocolate mixture.
5. Add the eggs one at a time, beating well after each addition.
6. In a separate bowl, whisk together the flour, baking powder, salt, and instant coffee granules.
7. Add the dry ingredients to the chocolate mixture and stir until just combined.
8. Fold in the raisin-Kahlua mixture (including any unabsorbed liquid) and the chopped pecans.
9. Spread the batter in the prepared pan.
10. Bake for 30 minutes.

For the Frosting and Finishing

1. While the brownies are baking, prepare the frosting by combining the powdered sugar, dash of salt, warm water, milk/cream, and ¼ cup of Kahlua in a small bowl. Mix until smooth.
2. Let the brownies cool in the pan for about 15-20 minutes after removing them from the oven.
3. Spread the Kahlua frosting over the warm brownies.
4. Let the brownies cool completely before cutting into squares.

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