Happy Valentine’s Day! Do you have any special plans? Dennis and I are finishing up the first cycle in the 17 Day Diet, so our celebration is going to include some very healthy and delicious food, and NO SUGAR. I know, right? Yes, this is still Veronica’s Cornucopia, and yes, I just said I will not be eating sugar on Valentine’s Day, nor serving it to my Valentine. What is the world coming to? ;)
Well, despite us not partaking of any sugar (don’t worry, I do have a stevia-sweetened chocolate treat planned, so we will not be totally deprived), I do have a fabulous sugary treat to share today. I know I’m sharing it a bit late for you to actually make it for the holiday, but I can’t just post another soup recipe–that is just way too unromantic, right? Nope, it’s gotta be chocolate today.
I’ve been making this recipe for years, and in fact, have posted it on my blog before along with two other brownie recipes, but despite the number of times I’ve made it, I never had a decent picture until now. (The brownies always disappeared before I got a chance to give them a photo shoot!) And now that I do, I’m giving these brownies the individual post they deserve.
This is my own creation that I first started making when my sister opened her shop in 2008. I used to sell my baked goods there in the beginning and these babies were best sellers. It didn’t matter what other delicious treats I brought along with them, these always went first. They are oh-so mocha-licious, over-the-top, decadent, rich treats. Apparently you don’t even have to like coffee to love these, because my husband, who shivers at the mention of coffee, goes crazy for these brownies. But if you do like coffee, and chocolate, and like them together, oh boy you gotta make these. Just do it.
Mocha-Frosted Kahlua Brownies
Printable recipe with picture
1 box fudge brownie mix
1 stick (1/2 cup) butter, melted
1/4 cup Kahlua (I make my own with this recipe)
2 tablespoons Kahlua
1 tablespoon instant coffee crystals
1 cup semi-sweet chocolate chips
2 sticks (1 cup) butter, softened
1/4 cup heavy cream
2 ounces semisweet chocolate chips
Make the brownies: mix up everything, spread in a 9×13 pan (grease the bottom only) and bake at 350 for however long the box says. Don’t overbake unless you like dry brownies. Cool COMPLETELY before frosting.
Make the frosting: Microwave the Kahlua for 30 seconds or until boiling (I use a glass 1-cup measuring cup and fill it 1/2 way to the 1/4 cup line). Stir in the instant coffee until dissolved, and place in the freezer to cool. Melt the chocolate in the microwave for 1 minute, stir and then give it another 30 seconds, stirring again. It should be melted but if not, continue this cycle in 30 second intervals. Be careful not to overheat it. Once smooth, set aside to cool. Cream the butter then beat in the cooled chocolate. Last, add the coffee mixture and beat it until everything is incorporated, scraping down sides of bowl. Spread over the cooled brownies.
Make the ganache: place the chocolate and heavy cream in a small microwave-safe bowl. Heat for 1 minute at 50% power and stir. The mixture should turn dark and shiny but you will probably need to return the bowl to the microwave for another 5-10 seconds or more to get it fully melted together. Be careful not to overheat, just warm it enough to get the chocolate and cream to emulsify completely. If your mixture is warm to the touch, allow to cool to room temperature and then drizzle over the top of the brownies before cutting and serving.