I’ve been on a crusade to clean out my pantry and use up things that have lingered there for a while. One of those lingering items was part of a bottle of Kahlua that I bought for a recipe, and never finished. Since neither my husband nor I have been drinking alcohol lately, it was just going to keep sitting there. So I decided to bake brownies with it. Go pull out the bottle of Kahlua (or other coffee liqueur) in the back of your cupboard and make these. Trust me. The added instant coffee ups the depth of dark chocolate flavor, and helps the Kahlua shine through.
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp salt
1 stick butter, softened
1/2 cups dark brown sugar
2 tsp (or 2 packets) instant coffee granules (regular or decaf)
1/2 cup Kahlua
1/2 cup mini chocolate chips
Preheat oven to 350 degrees F. Grease an 8x8 or 9×9-inch baking pan with cooking spray and set aside.
Combine the flour, granulated sugar, cocoa powder, and salt. Whisk together and set aside.
Beat together the brown sugar and softened butter. Next, add the eggs one at a time fully incorporating before adding the next egg. Add in the instant coffee granules, and the Kahlua and mix to combine.
Mix in the dry ingredients until just incorporated.
Pour the batter into the prepared pan and sprinkle with the mini chocolate chips. Bake in preheated oven for 35-40 minutes till done.