- Batter:
- 4 (1 ounce) squares unsweetened chocolate
- 1 cup butter
- 3/4 teaspoon black pepper
- 4 large eggs
- 1 1/2 cups sugar
- 1 1/2 teaspoons vanilla
- 1/3 cup Kahlua
- 1 1/3 cups sifted all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup chopped walnuts or sliced toasted almonds
- Kahlua Quick Fudge Frosting:
- 2 (1 ounce) squares unsweetened chocolate
- 1 (1 ounce) square semi-sweet chocolate
- 2 tablespoons butter
- 3 tablespoons Kahlua
- 2 tablespoons heavy cream
- 2 cups sifted powdered sugar
- Conventional method: Line bottom of 13×9 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.