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  • Chocolate Brownies With Ice Cream And Kahlua

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    Chocolate Brownies With Ice Cream And Kahlua
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • Butter for, (9-x-13-inch) baking pan
    • 1/2 lb Semi-sweet chocolate
    • 1 1/2 c. All purpose flour
    • 1/2 c. Unsweetened cocoa pwdr
    • 1/2 tsp Baking soda
    • 1/4 tsp Salt
    • 1/2 lb Unsalted butter, at room temperature
    • 2 c. Granulated sugar
    • 5 x Large eggs
    • 1 tsp Vanilla extract
    • 2 c. Pecans or possibly walnuts, minced, or possibly 2 c. chocolate, butterscotch or possibly peanut butter chips, or possibly 1 c. minced nuts and 1 c. chips Ice Cream of choice Kahlua liqueur, optional

    Directions

    1. Preheat the oven to 350 F. Butter a 9-x-13-inch baking pan and set aside.
    2. Over medium heat, heat the chocolate in the top of a double boiler.
    3. When melted, remove from the heat and cold to room temperature while you continue with the following steps.
    4. In a large mixing bowl, sift together the flour, cocoa pwdr, baking soda and salt and set aside.
    5. In a mixer or possibly with a wooden spoon in a separate mixing bowl, cream the butter and sugar till light and smooth. Add in the Large eggs, one at a time, beating well after each addition. Add in the cooled melted chocolate and vanilla.
    6. Fold the sifted dry ingredients and the nuts and/or possibly the chips into the mix and transfer the batter to the prepared baking pan. Bake for 45 min; the center of the brownies will still be a little moist.
    7. Remove the pan from the oven and cold the pan on a cake rack before cutting. When cold, cut into 12 pcs.
    8. TO SERVE: Center a brownie in the middle of a plate and top with ice cream, and, if you wish, drizzle Kahlua liqueur on the ice cream.

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