Kahlua Fudge Brownies

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Kahlua Fudge Brownies

Forget love... I'd rather fall in chocolate!

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La Belle Cuisine

Kahlua Fudge Brownies

This recipe is adapted from one published in a treasured
Jackson MS "community" cookbook. In addition to containing
excellent recipes and being extremely well edited, SRO features
narratives by two renowned Jackson, MS natives - Pulitzer Prize
winners Beth Henley and Eudora Welty."

Standing Room Only – A Cookbook for Entertaining *
Becky McCrillis
1983, New Stage Theatre, Jackson, MS
Barbara Austin, General Editor

* For your sake, I do hope this wonderful cookbook is still available:
New Stage Theatre, 1100 Carlisle Street, Jackson, MS 39202

3 cups sifted flour
1 teaspoon baking powder
1 teaspoon salt
1 1/3 cups unsalted butter
plus additional for pan
4 ounces unsweetened chocolate
6 large eggs
4 cups sugar
1/2 cup plus 2 tablespoons Kahlua
2 teaspoons vanilla extract
1 cup chopped toasted pecans

Preheat oven to 350 degrees F.
Line a 9-by-13-inch baking pan with aluminum and butter the foil.
Resift the flour with baking powder and salt. In a heavy saucepan over low heat, or in top of double boiler over hot (not simmering) water, melt butter with chocolate and set aside.
In a large mixing bowl beat eggs with sugar until mixture is light. Stir in the chocolate mixture and 1/2 cup Kahlua. Add the flour mixture and combine
well but do not beat. Stir in the nuts. Turn batter into the prepared baking
pan. Bake approximately 50 minutes. Do not overbake.
Remove from oven and cool in pan on a wire rack. When cold, brush top
with 2 tablespoons Kahlua. Let stand until thoroughly cold before cutting
into bars. How many? We'll leave that up to you...

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