I originally made these about a month ago after a friend gave me a bottle of Kahlua Peppermint Mocha. I’ve always loved Kahlua. I’ve always loved brownies. I’ve always loved Peppermint Mochas. Not difficult to see how this recipe came to fruition.
Kahlua Peppermint Mocha Brownies
1 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. butter
3 (1 oz.) sq. unsweetened chocolate
3 lg. eggs
2 c. sugar
1/2 c. + 2 tbsp. (divided) Kahlua Peppermint Mocha
1/4 c. powdered sugar
Preheat oven to 350 & grease a 9 inch square pan. Line pan with aluminum foil. In one bowl, sift flour with baking powder and salt. In a small sauce pan, melt butter with chocolate over low heat. In a third bowl (because I really want you to make a mess in the kitchen with this recipe), beat eggs with sugar until light & fluffy. Stir in chocolate mixture and 1/2 cup Kahlua Peppermint Mocha to the eggs & sugar. Add flour mixture & mix until smooth. Bake 30 minutes until top springs back when touched lightly in center and edges begin to pull away from pan. Be careful not to overbake (or in my case, underbake).
Remove from oven and cool in pan. When cool, brush top with 2 tbsp of Kahlua Peppermint Mocha. Let the Kahlua soak up & dust the top with a light layer of powdered sugar.
Makes 2 dozen bars. Serve with milk. Or milk with Kahlua Peppermint Mocha. Or hell, just the Kahlua on the rocks.