Kahlua Pumpkin Spice Brownies with Brown Butter and Kahlua Frosting
Kahlua Pumpkin Spice Brownies with Brown Butter and Kahlua Frosting might be just the American recipe you are searching for. One portion of this dish contains around 6g of protein, 18g of fat, and a total of 441 calories. This recipe serves 16. For 71 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of walnut pieces, kahlua, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 55 minutes. 672 people were impressed by this recipe. Plenty of people really liked this hor d'oeuvre. It is brought to you by Creative Culinary. Taking all factors into account, this recipe earns a spoonacular score of 35%, which is rather bad. Similar recipes include Kahlua Brownies with Brown Butter Kahluan Icing, kahlúa brownies with kahlúa mocha buttercream frosting and salted caramel white chocolate kahlúa mocha latte, and Celebrate with Kahlúa: Kahlúa Pumpkin Spice Milk Punch for a Crowd #KahluaSpirit #PinItToWinIt.
Servings: 16
Preparation duration: 25 minutes
Cooking duration: 30 minutes
Ingredients:
1/2 tsp baking powder
1/4 cup (1/2 stick) butter
2 large eggs
1 tsp espresso powder (optional)
2 1/2 cups all-purpose flour
2 Tbsp Kahlua
1 1/2 cups light brown sugar
2 1/4 cups powdered sugar, sifted
2 Tbsp Pumpkin Spice Kahlua
1 tsp salt
2 cups semi-sweet chocolate chips
1 cup toasted walnut pieces, divided
1 Tbsp whipping cream
Equipment:
baking paper
double boiler
bowl
oven
frying pan
toothpicks
sauce pan
whisk
knife
Cooking instruction summary:
Preheat oven to 350° F. Line a 9x9-inch pan with parchment paper and spray with nonstick cooking spray.In a medium bowl, sift flour, baking powder and salt and set aside.Use a double boiler or a heatproof bowl set over a pan of simmering water (water from either should not actually touch inserted pan).Combine butter, chocolate chips and espresso powder in top unit and stir until melted and smooth. Remove from heat and let cool down.Beat sugar, eggs and 1/2 cup Kahlua in mixer. Pour in chocolate mixture and beat well. Mix in dry ingredients and beat until just combined.Add 3/4 cup toasted walnuts and stir into brownie dough.Pour batter into prepared pan.Bake for 40 to 45 minutes until toothpick inserted in center comes out almost clean (slightly gooey is fine; these are not cake brownies!). Top may be slightly cracked.Remove brownies from oven and immediately brush the top of the warm brownies with 2 Tbsp of Kahlua. Let brownies cool completely.Brown butter in saucepan. Remove from heat and add Kahlua & whipping cream. Whisk in powdered sugar until you have a smooth but still pourable consistency.Pour on top of cooled brownies and spread to edges to cover completely.Sprinkle with 1/4 cup of reserved toasted walnuts; light press nuts into frosting.Refrigerate until set (chilled brownies are easier to cut. Use a large, sharp knife that is warmed in a glass of hot water; wipe clean after each cut).Store brownies in a covered container; best if eaten within a couple of days.
Step by step:
1. Preheat oven to 350° F. Line a 9x9-inch pan with parchment paper and spray with nonstick cooking spray.In a medium bowl, sift flour, baking powder and salt and set aside.Use a double boiler or a heatproof bowl set over a pan of simmering water (water from either should not actually touch inserted pan).
2. Combine butter, chocolate chips and espresso powder in top unit and stir until melted and smooth.
3. Remove from heat and let cool down.Beat sugar, eggs and 1/2 cup Kahlua in mixer.
4. Pour in chocolate mixture and beat well.
5. Mix in dry ingredients and beat until just combined.
6. Add 3/4 cup toasted walnuts and stir into brownie dough.
7. Pour batter into prepared pan.
8. Bake for 40 to 45 minutes until toothpick inserted in center comes out almost clean (slightly gooey is fine; these are not cake brownies!). Top may be slightly cracked.
9. Remove brownies from oven and immediately brush the top of the warm brownies with 2 Tbsp of Kahlua.
10. Let brownies cool completely.Brown butter in saucepan.
11. Remove from heat and add Kahlua & whipping cream.
12. Whisk in powdered sugar until you have a smooth but still pourable consistency.
13. Pour on top of cooled brownies and spread to edges to cover completely.Sprinkle with 1/4 cup of reserved toasted walnuts; light press nuts into frosting.Refrigerate until set (chilled brownies are easier to cut. Use a large, sharp knife that is warmed in a glass of hot water; wipe clean after each cut).Store brownies in a covered container; best if eaten within a couple of days.
Nutrition Information:
covered percent of daily need
