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  • Recipes
  • Dish type
  • Cake
  • Traybakes
  • Chocolate traybakes
  • Brownies

Supermarket brownie mix gets jazzed up with instant coffee and Kahlua(R) in this easy dessert recipe you can throw together at the last minute.

1 person made this

IngredientsServes: 12

  • 1 (285g) packet chocolate brownie mix
  • 1 egg
  • 60ml vegetable oil
  • 3 tablespoons coffee-flavoured liqueur (such as Kahlua(R))
  • 2 tablespoons instant coffee granules
  • 1 tablespoon water

MethodPrep:5min ›Cook:20min ›Extra time:20min › Ready in:45min

  1. Preheat oven to 160 C / Gas 3. Grease an 20cm square cake tin.
  2. Combine brownie mix, egg, vegetable oil, coffee liqueur, instant coffee and water in a large bowl; mix with a wooden spoon until batter is evenly moistened.
  3. Pour mixture into the prepared cake tin.
  4. Bake in the preheated oven until edges are set and a skewer inserted in the centre comes out with a few moist crumbs attached, about 20 minutes. Let cool for 20 to 30 minutes before slicing.

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Kahlua Coffee Brownie Cheesecake

This post may contain affiliate sales links. Please read my disclosure policy.

This Kahlua Coffee Brownie Cheesecake is made with a dense brownie on the bottom, kahlua and coffee cheesecake in the middle, and a layer of homemade chocolate ganache and kahlua whipped cream on top. I am so in love with the flavors!


Dessert Made Easy with this Kahlua Brownie Trifle Recipe

Okay, so everyone needs a box of secret recipes to pull out on occasion…ones that tastes AMAZING, ones that everyone ooh’s and ahh’s over, but are secretly QUICK & EASY to make! This Kahlua Brownie Trifle is one of my secret simple dessert recipes that meets all of the above criteria.

I recently made this for two separate occasions & am almost, but not really, embarrassed to share how sinfully easy & delicious this recipe really is. Monday I hosted a ‘mommy martini’ night on my back patio. Suddenly I had an epiphany, my summer had been filled with great family moments, lots of kid activities, fun work experience & vacation travels, but I hadn’t seen any of my friends unless I was dropping kids for play dates and/or family picnic styled gatherings & I decided after all of the coordinating I do for my kids lives, it was time for a mommy moment! It was an impromptu event & not everyone could make it, but there were 5 of us under the stars enjoying my signature 2014 summer martinis, a few other nibbles & this Kahlua Brownie Trifle that received the mom’s stamp of approval. But even more important than this Kahlua Brownie Trifle was the conversation, the laughter & how grateful I am for all of the fabulous ladies in my life!

Kahlua Brownie Trifle by Jodie Fitz

1 Betty Crocker Fudge Brownie Mix

2 cups whipping cream (16 oz.)

1 cup mini chocolate morsels

1/2 cup confectioner’s sugar

1 package of Oreo cookies (optional)

Mix the brownie mix as directed on the package with their water, egg & oil measurement. Stir in the 1/2 cup cake flour, 1/2 cup of the kahlua & the 1 cup of mini chocolate morsels. Bake the brownies in a 13࡯ pan at 350 degrees for 25 minutes. Let them cool completely.

Once the brownies have fully cooled cut them into mini squares, approximately 1 inch in diameter.

Using an electric mixer, mix the 2 cups of whipping cream, 1/2 cup kahlua and 1/2 cup of confectioner’s sugar together until the cream has completely thickened.

Crush the Oreo cookies by placing them into a large Ziploc bag, sealing it and crushing them. Or, place them into a food processor.

Layer the trifle by placing half of the cut brownies on to the bottom of a trifle bowl. Dividing the crushed Oreos into thirds, add a third of the crushed Oreos and top it with half of the cream mixture. Add the second half of brownie bits, a third of the Oreos and the other half of the cream. Top it off with the last of the crushed Oreos.

NOTE: It’s best to layer this brownie trifle dessert just before serving. Keep the cream & any uneaten trifle refrigerated. ENJOY! We did…


Chocolate Kahlua Rum Balls

These simple chocolate Kahlua rum balls are perfect for making ahead! They require no baking and offer a silky, rich flavor profile that will make the ideal treat for any booze-lover.

Ingredients

  • 3 cups finely crumbled brownies (I used just under 1/2 a batch of my favorite 9x13-inch baked brownies recipe
  • 3/4 cup powdered sugar (additional needed for rolling)
  • 2 1/2 tablespoons unsweetened cocoa powder
  • 1 cup chopped walnuts
  • 3 tablespoons light corn syrup
  • 1/2 cup Kahlua (or other rum/coffee-flavored liqueur)

Instructions

  1. Line a cookie sheet with parchment paper and set aside.
  2. In a large bowl, stir together all ingredients.
  3. Shape into one-inch balls and place onto prepared cookie sheet. Place in refrigerator for 1 hour, then roll balls in additional powdered sugar until each ball is completely coated. Enjoy immediately or store in airtight container for up to one week. (The flavor develops with time as well, so you can make these a few days in advance before serving!)


Mudslide and Brownie Trifle

Stacking this multi-layered dessert are rich custard layers of chocolate pudding with Kahlua and vanilla pudding with Bailey’s Irish Cream. Cut between those rich layers is a welcoming interruption of tender crushed brownie bits and crunchy roasted almonds.

Mudslide and Brownie Trifle

Have I told you, I sorta have a thing for mudslides? Yeah, it might or might not be a slight obsession, but let’s not get all analytical here. Let’s just call it a distraction. An obsession sounds expensive—something that requires therapy.

Along with my mudslide distraction, can you sense a run here? Yep, I’m on a trifle run. You know what I love about all this trifling? They are easy and people love them. I like them because I get to have a few a desserts in one, I can layer varying flavors and textures. Throw some booze in between all that, and well, I’m at the mercy of the last spoonful.

  • If booze in desserts is not your thing, skip it.
  • Too short cut this recipe, you can use boxed pudding. But like I mentioned in the previous trifle post, I find boxed pudding to be overly sweet and keep in mind this recipe hasn’t been tested with it so pour your alcohol slowly and mix along the way.
  • If you want something slightly lighter in texture change out the pudding for mousse. I chose the pudding for its denser texture as I wanted the broken brownies and roasted almonds to be contrasted against something more full bodied like pudding versus the lighter-airy texture of mousse that would disappear too quickly in my mouth against those components.
  • For a step-by-step picture tutorial to making homemade pudding click here.

Mudslide and Brownie Trifles

Serves 7-8 (in 6.5oz glasses)

Ingredients:

Chocolate Pudding with Kahlua Layer:

  • 1/3 cup cornstarch
  • 1/2 cup granulated sugar
  • Pinch of salt
  • 3 cups cold whole milk
  • 3/4 cups dark chocolate, chopped
  • 1/2 cup plus 4 tablespoon of Kahlua
  • 1 tablespoon vanilla extract

Vanilla Pudding with Bailey’s Irish Cream Layer:

  • 1/3 cup plus 1 tablespoon cornstarch
  • 1/2 cup granulated sugar
  • Pinch of salt
  • 3 cups cold whole milk
  • 1/2 cup plus 4 tablespoons of Bailey’s Irish Cream
  • 2 tablespoon vanilla extract

Instructions:

Chocolate Pudding with Kahlua Layer:

1. Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add Kahlua and stir to combine. Add vanilla and stir to combine.


Mocha Kahlua Brownies

Of all the brownies we made at the bakery or I have ever eaten for that matter, Mocha Kahlua Brownies are my favorite. The brownie itself is of the fudgy variety with a deep, intense chocolate flavor highlighted with coffee undertones.

Mocha Kahlua Brownies couldn’t be easier to make, sophisticated taste. The one thing that is important is to mix the batter on low so no air is incorporated. Continue reading →

Welcome to This Blog


The goal of this blog is to share not only recipes but the tips and tricks we used in my wholesale bakery of 23 years selling to hotels, restaurants, and caterers. Many of the recipes come directly from the bakery .


I'm Todd Wilbur, Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

The redesigned Kahlua Coffee Liqueur labels now says "Rum and Coffee Liqueur," which is a helpful description when creating a clone version of the famous cordial. This text was not on the bottle 30 years ago when I made my first version of this liqueur using vodka—not rum. So, back into the lab went I, to create an improved version of the drink with rum, just like the label says.

I used light rum here for the photo because it is more of a neutral taste like the vodka called for in my first version, but since it doesn't include the caramel color added to Kahlua, your drink will come out a lighter shade of brown than the real stuff. However, you can also use dark rum in this recipe, which will add other flavor notes to your finished product, plus caramel color to deepen the shade of your liqueur.

There are many other famous drinks you can make at home! See if I cloned your favorites here.


Decadent Tiramisu Brownie Tips

Make sure both the mascarpone cheese and the cream cheese are at room temperature! The texture of the mixture will turn out much smoother if the ingredients are not fresh from the fridge.

If dark roast coffee isn’t available you have a few options: just brew the coffee stronger than you normally would (increase the grounds to water ratio), brew espresso or purchase brewed espresso or coffee at a coffee shop. Sensitive to caffeine? use decaf coffee.

Be careful when separating the egg whites from the yolks. If an egg yolk makes it into your egg whites, they won’t whip properly and will make the cheese mixture heavier.

Don’t overmix your brownie batter! You don’t want to end up with tough brownies.

If you prefer a more cakey brownie, add an extra egg to the mix!

Due to the mascarpone and cream cheese, these brownies should be stored in an airtight container in the refrigerator.

All the delicious flavors of tiramisu come together with a brownie for a delicious decadent Tiramisu Brownies dessert. This recipe will make you feel like you’ve jetted off to Italy while keeping you cozy and comfortable right at home!

Like This Tiramisu Brownie Recipe? Pin It!

Follow Along On Social Media

If you’re looking for even more inspiration check out the fun little group I created on Facebook, I’d love for you to join in! It’s a place where you can share YOUR favorite recipes, home tips, creative ideas and ask questions and see what’s new with TidyMom! If you’d like to check it out, you can request to join HERE.

Be sure to follow me on Instagram and tag #tidymom so I can see all the wonderful TidyMom recipes YOU make and tips YOU use!

Sign up to receive an email in your inbox for each new recipe:

Originally posted in May 21013. UPDATED APRIL 2021. We spiffed up this post with more info and better pictures! No changes to the original recipe.


  • For the Brownies:
  • 1 cup butter (softened)
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour (4 1/2 ounces)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsweetened cocoa powder
  • 1/2 cup pecans (or walnuts, chopped)
  • For the Chocolate Frosting:
  • 1/2 cup butter
  • 4 tablespoons unsweetened cocoa powder
  • 1 pound (about 3 1/2 cups) confectioners' sugar
  • 1/2 teaspoon vanilla
  • 4 to 6 tablespoons evaporated milk (or half-and-half, heated)

Grease and flour a 9" x 13" baking pan.

In a mixing bowl with an electric mixer, combine the 1 cup of butter and granulated sugar beat until light and fluffy.

Add the eggs, one at a time, beating after each addition. Add the 2 1/2 teaspoons of vanilla and blend well.

In another bowl, combine flour, baking powder, salt, and cocoa. Stir with a spoon or whisk to blend thoroughly.

Add the dry ingredients to the first mixture stir until blended.

Fold the pecans or walnuts into the batter.

Spread the batter in the prepared baking pan.

Bake for about 18 to 24 minutes, or until a wooden pick inserted into the center comes out clean.

Cool in the pan on a rack for about 5 minutes invert onto a cake platter or leave them in the pan.


I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.

Spiked with Baileys Irish Cream, these chocolate brownies with a swirl of tangy cheesecake are out of this world.

Ingredients

For the Cheesecake Batter

  • 8 ounces cream cheese, preferably Philadelphia brand
  • 1/3 cup sugar
  • 1 large egg yolk
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons Baileys Irish Cream
  • 2 tablespoons all purpose flour

For the Brownie Batter

  • 5 tablespoons unsalted butter
  • 4 ounces bittersweet or semisweet chocolate, finely chopped
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup Baileys Irish Cream
  • 1/4 teaspoon salt
  • 3/4 cup all purpose flour, spooned into measuring cup and leveled-off with a knife
  • 2 tablespoons natural unsweetened cocoa powder

Instructions

For the Cheesecake Batter

  1. In a small bowl, microwave the cream cheese until soft, 20 to 30 seconds. In the bowl of an electric mixer, beat the softened cream cheese with the sugar, egg yolk, vanilla, Baileys and flour until smooth. Set aside.

For the Brownie Batter

  1. In a medium bowl, melt the butter in the microwave, about 1 minute. Immediately add the chopped chocolate and stir until melted and smooth. (If bits of chocolate remain, place the mixture back in the microwave for 20 seconds.)
  2. In the bowl of an electric mixer, beat the eggs, granulated sugar, brown sugar, vanilla, Baileys and salt on medium speed until smooth. Add the chocolate/butter mixture and beat until well incorporated. Add the flour and cocoa powder and mix on low until just combined. Do not overmix.
  3. Transfer 1/2 cup of the brownie batter to a small microwave-safe bowl (it's fine to use the same bowl you melted the butter and chocolate in). Spread the remaining brownie batter in the prepared pan. Spread the cheesecake batter evenly over the brownie batter. Microwave the reserved 1/2 cup of brownie batter until warm and pourable, 15-20 seconds. Using a spoon, dollop the warm batter over the cheesecake layer, about 8 dollops (for the prettiest marble effect, leave as much space as possible between the dollops). Using a knife, swirl the brownie batter through cheesecake batter, making a marbled pattern. Don't overdo the marbling or the batters will get muddled.
  4. Bake until puffed, set in the center and just starting to brown around the edges, 40-45 minutes. (Don't undercook, or the brownies will be too wet in the center.) Let cool completely in the pan on a wire rack. Cut the brownies into 12 or 16 squares, wiping the knife clean between slices. The brownies will seem very moist and fudgy at first, but will firm up once cut and left out for a bit. (The brownies may also be served warm with vanilla ice cream just let them cool at least 30 minutes after baking.)
  5. Freezer-Friendly Instructions: The brownies can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.

Nutrition Information

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