Moist Espresso Kahlua Brownies

One of my favorite chocolate indulgences comes in the form of these heavenly Espresso Kahlua Brownies; with chocolate, coffee and a hint of Kahlua liquer, there's hardly anyone who could resist these moist brownies! They are soft, cake-like, yet chewy at the same time, just how I like them! Its really easy to make these brownies, and you can experiment with several flavored coffee powders to make a version that works best for you. Though these are a perfect treat any time of the day, the espresso and chocolate make it an ideal choice for breakfast! A piece or two of these ultra-moist and delicious Espresso Brownies will be enough to get you up and running in the morning!

Ingredients
Makes 8-10 brownies - adapted from Epicurious' Kahlua Brownies

1 cups semisweet chocolate chips
1/4 cup bittersweet dark chocolate - chopped
1/2 cup butter (1-stick)
1 cup all purpose flour
3 tbsp cocoa powder
1 tsp baking powder
1/2 tsp salt
2 tbsp instant espresso
1 tbsp kahlua liqueur (optional)
1-1/4 cup sugar (or adjust to your taste)
2 eggs
2 tsp vanilla extract
confectioner's sugar(optional)- for dusting

Method
Preheat oven to 350°F. Grease a 11 x 7-inch (or 10" square) non-stick baking pan and set aside.

Melt the chocolates and butter over a double boiler & stir until smooth to make a ganache. Then remove from heat and keep aside.

In a large bowl, sift together the flour, cocoa powder, baking powder, salt and espresso. In another mixing bowl, beat sugar, egg and vanilla on medium high until light colored, about 2 minutes.

Beat in the chocolate until well combined. Add the flour mixture slowly into the egg mixture until well blended. Finally stir in the Kahlua liqueur. If you like your brownies a bit fudgy, leave it like this; but if you need a more cake-like texture, beat the mixture for another 1 min, to aerate it even further.

Pour the mixture into the prepared baking pan and bake for 35–40 minutes or until a toothpick inserted 2 inched from the side comes out clean.

Cool completely, then cut into 8-10 rectangles. Dust them with a sprinkling of powdered (confectioner's) sugar if you like!

Tip: To make clean cuts of the brownie, allow it to cool entirely (about 45-60 mins) once out of the oven. Then use a plastic knife to cut into even slices.

Variations: You can use amaretto instead of kahlua, and use other flavored coffee instead of plain espresso.

Serve these classic Espresso Kahlua Brownies with a hot cup of cappuccino or top them with some whipped cream for a party dessert! Off these go to Dhangitt who's collecting Party Dishes for her daughter's b'day!

Related Recipes:
Sour Cream Raspberry Brownies
Layered Kahlua CheeseCake
Marbled Cream Cheese Brownies

Related Tags
chocolate, desserts, brownies, cookies