Kahlua Fudge Brownies

Famous Dave's Recipe

Serves 10-12

1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
2/3 cup unsalted butter, softened
1 tablespoon vanilla extract
2 cups sugar
1/3 cup peanut oil
1/4 cup espresso powder (or instant coffee)
4 eggs
1 cup chopped pecans
1/4 cup Kahlua

ice cream
fudge ice cream topping, warmed
whipped cream
fresh strawberries and/or raspberries

Preheat the oven to 375 degrees. Butter a 9 x 13 inch baking pan.

Mix flour, cocoa powder, baking powder, baking soda and salt in a bowl; set aside.

Heat the chocolate chips and butter in a saucepan over low heat until blended, stirring frequently. Remove from heat. Stir in vanilla; set aside.

Combine sugar, peanut oil, espresso 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. Spoon batter into prepared pan.

Bake for 25 to 30 minutes or until the edges pull 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.