“Rich frosted chocolate brownies with walnuts have 2 secret ingredients--black pepper and Kahlua.” - by Kahlua
Ingredients
Adjust Servings
Original recipe yields 30 brownies
Directions
- Conventional method: Line bottom of 13x9 inch baking pan with cooking parchment.
- Preheat oven to 350 degrees F.
- Melt chocolate and butter with pepper over low heat. Leave to cool.
- Beat eggs with sugar and vanilla until blended. Stir in cooled chocolate mixture, then Kahlua.
- Resift flour, salt and baking powder into mixture and stir well until blended and then add nuts and turn into baking pan.
- Bake for approximately 25 minutes, until wooden pick inserted into center comes out clean. Be careful not to over bake.
- Leave in pan to cool.
- Prepare Kahlua Quick Fudge Frosting: Melt chocolates with butter over a low heat.
- Heat Kahlua and heavy cream together.
- Combine chocolate and Kahlua mixtures with powdered sugar and beat until well blended and thick. If necessary, beat in a little extra powdered sugar for good spreading consistency.
- Frost brownies immediately as mixture stiffens upon cooling. Sprinkle with additional nuts, if desired.
- Cut in about 30 squares or bars.
Nutrition
Amount Per Serving (30 total)
- Calories
- 239 cal
- 12%
- Fat
- 13.8 g
- 21%
- Carbs
- 27.3 g
- 9%
Based on a 2,000 calorie diet
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Reviews (33)
Rate This Recipe
"These brownies had a good taste and the icing was very good also. Unfortunately my brownies were accidentally overbaked by about 10-15 minutes so they ended up extremely cakey and sort of dry. I might..." See more try these again though and hopefully my timer won't fail again, because I did like the taste. To be honest, I did not add the black pepper because I was a bit skeptical. I thought they were quite tasty without the pepper. The frosting, as I said, was tasty (very chocolatey) and had a nice texture when cooled, very smooth but not sticky so these brownies packed well. I did not taste the Kahlua as much as I had expected. Of course the alcohol baked out of the brownies, especially since I overbaked them. The Kahlua added an interesting flavor, but people who sampled the recipe said it wasn't strong enough that they would identify the flavor as Kahlua. If you really want to have a Kahlua flavor, better add some extra. And if you want fudgy, DO NOT OVERBAKE! I was disappointed with the cakiness due to my own mistake. I may have to try again, bake correctly, and re-rate if the fudginess pushes these to a 5-star recipe."
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