Monday, October 11, 2010
The title to this recipe was just called "White Chocolate Chunk Brownies", but there is a lot more to it than that. These brownies have no cocoa/chocolate, just Kahlua, coffee, pecans and white chocolate. This was reason enough to change the name on this recipe. Since it does have instant coffee, the coffee flavor is quite pronounced. However, the white chocolate offsets the coffee flavor quite nicely. These bake up to be a like the consistency of a fudgy brownie and are great with an ice cold glass of milk. This recipe is for 12 servings.
Kahlua White Chocolate Brownies
adapted from Bon Appetit Magazine (prior to 2005)
3/4 cup toasted chopped pecans
1/2 cup and 2 tbs of white chocolate chips ( 5oz)
2 tbs Kahlua or coffee liqueur
3 tbs instant coffee
1 tbs water
3/4 cup unsalted butter
2 tsp baking powder
1/2 tsp salt
2 cups flour
2 cups packed light brown sugar
Prepare a 10 inch cake pan by buttering all sides and putting parchment on the bottom. Then preheat your oven to 350 degrees.
On low heat, melt the butter in a saucepan and add sugar. Continue mixing sugar and butter until dissolved. Remove from heat and set aside. In another small bowl, stir instant coffee with the tablespoon of hot water. This will also need to be stirred until dissolved. Place butter/sugar mixture and dissolved coffee into a large bowl and mix with a wooden spoon.Set aside to cool to room temperature.
In the meantime, sift together the salt, flour and baking powder.
Once the wet mixture has reached room temperature, add eggs individually and beat with an electric mixer after each addition. Then pour in the Kahlua and beat until combined.
With a wooden spoon, combine all the sifted ingredients into batter until evenly distributed. Then mix in the nuts and white chocolate chips.
After all is incorporated, pour batter in the pan. To smooth and even out the batter, use a wet knife over the top. Place in oven for 35-40 minutes or until tester comes out clean. Take pan out of the oven and place on cooling rack. Let brownies cool completely in pan. Then run a knife around the edge and flip pan upside down on a plate. Peel off parchment paper and cut into wedges and serve.