Brownies With Kahlua & Brown Butter So Good You'll EAT Them ALL!

Ingredients

• 115 g Unsalted Butter (browned, then cooled slightly)
• 225 g Semi-Sweet Chocolate (chopped)
• 200 g Granulated White Sugar
• 100 g Brown Sugar (packed)
• 2 Large Eggs (room temperature)
• 1 tsp Vanilla Extract
• 2 tbsp Coffee Liqueur (homemade or store‑bought (e.g., Kahlúa))
• 95 g All-Purpose Flour (sifted)
• 25 g Cocoa Powder (unsweetened, sifted)
• 0.5 tsp Baking Powder
• 0.25 tsp Salt

Instructions

1. Brown the Butter

   Place the butter in a frying pan over medium heat. Stir constantly; as the water evaporates the butter will turn a sandy‑brown color and develop a nutty aroma. Remove from heat as soon as it reaches this stage.

   Time: PT5M

   Temperature: medium heat

2. Melt the Chocolate

   Add the chopped chocolate to the browned butter and stir until fully melted and smooth. Let the mixture sit for a minute to cool slightly, so it won’t scramble the eggs later.

   Time: PT3M

3. Combine Sugars and Eggs

   In the stand mixer bowl, add the white sugar, brown sugar, and eggs. Using the paddle attachment, beat on medium speed until the mixture is light, fluffy, and pale in color.

   Time: PT5M

4. Add Flavorings

   Add vanilla extract and coffee liqueur to the sugar‑egg mixture and continue beating for another minute until fully incorporated.

   Time: PT1M

5. Incorporate Chocolate Mixture

   With the mixer on low, slowly pour the cooled chocolate‑butter mixture into the bowl, allowing it to blend without cooking the eggs.

   Time: PT2M

6. Sift Dry Ingredients

   In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. This ensures a uniform texture and prevents lumps.

   Time: PT2M

7. Combine Dry and Wet

   Gradually add the sifted dry ingredients to the stand mixer on low speed. Stop occasionally to scrape down the sides with a rubber spatula, ensuring everything is evenly mixed.

   Time: PT5M

8. Transfer to Pan

   Grease the baking pan lightly, line it with a parchment paper sling, and pour the batter in, spreading evenly with the spatula.

   Time: PT2M

9. Bake

   Place the pan in a pre‑heated oven at 350°F (175°C) and bake for 30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.

   Time: PT30M

   Temperature: 350°F

10. Cool and Serve

    Allow the brownies to cool in the pan for 10 minutes, then lift the parchment sling and transfer to a wire rack. Cut into squares once completely cool.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

3g

Carbohydrates

30g

Fat

12g

Fiber

2g