KAHLUA FUDGE BROWNIES
Courtesy Famous Dave's Backroads & Sidestreets by "Famous" Dave Anderson
1 ½ C flour
½ C baking cocoa
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
1 C semisweet chocolate chips
2/3 C unsalted butter, softened
1 T vanilla extract
2 C sugar
1/3 C peanut oil
¼ C expresso powder
1 C chopped pecans
¼ C Kahlua
Mix flour, baking cocoa, baking powder, baking soda and salt in a bowl.
Heat the chocolate chips and butter in a saucepan over low heat until blended stirring frequently. Remove from heat. Stir in vanilla. Combine sugar, peanut oil, expresso and eggs in a mixer bowl. Beat for 5 minutes, scraping bowl occasionally. Add chocolate mixture. Beat just until blended. Add flour mixture, beating just until blended. Stir in pecans.
Preheat the oven to 375 degrees. Spoon the batter into a buttered 9-13-inch baking pan. Bake for 25 to 30 minutes or until the edges pull away from the sides of the pan; do not overbake.
Cool to lukewarm on wire rack or just enough to handle pan. Pour Kahlua into a clean spray bottle. Spray the warm brownies with the Kahlua. Let stand until completely cool.
To serve, cut into 3 x 4-inch brownies. Microwave just until warm. Split each bar into halves. Place the bottom half on a dessert plate and top with ice cream. Top with the remaining brownie half. Drizzle with warm fudge ice cream topping. Top with a dollop of whipped cream and fresh strawberries and/or raspberries.
Yield: 10 to 12 servings.