Comida Latina, Recipes, Snacks, Sweets

Fudgy Kahlúa Brownies

August 30, 2013
Today marks the second day of school. As I mentioned last week my eldest child who altered my existence forever on the day she was born…… started kindergarten. The build-up was rough (for me), there were several nights of tears (mine) as I thought about her starting this next phase of life, that suddenly I was so incredibly unprepared for.

I was granted a small reprieve when the first day of school was actually cancelled because of the heat. Yes, that’s right, too hot in North Dakota to go to school. Of course none of the buildings have air conditioning because normally school closures involve the mercury going in the other direction. The school handbook explicitly states that there will be recess unless the temperature is 15 below zero or colder, but says nothing about heat indices.

I slept like crap the night before school started—tossing and turning like I was the one going to my first day of class. Giving up I crawled out of bed before dawn to a ferocious rainstorm. I’m not sure what kind of sign that was, other than a reflection of what was happening in my heart. But I carried on nonetheless, packing her first lunch—cheddar cheese, a warm tortilla, Joe-Joes, an apple, and a few cherry tomatoes from the garden. We did all the morning duties, ate breakfast and got dressed, with plenty of time for the kids to fight over toys, clothes, who got to carry what, who got to put their shoes on first, etc. which ended in someone getting hurt and lots of crying, so you know, normal morning stuff, all was going according to plan.

Fudgy Kahlúa Brownies

 Louisa was all smiles and skipping until we got closer when it dawned on her that it might be scary and she’d rather just stay at home with me. Which was totally unacceptable because I was the one who was having a hard time with this, she was supposed to be the heavyweight champion that was going to knock out this whole first day business like it was nothing. We got to her classroom where I absolutely held it together (thank you very much) and pretended to be SO EXCITED for her. With help from her teacher who was the master distractor she was coerced into believing she was going to have the time of her life and I left; walked down the hallway, out the front door, and all the way home, before I burst into tears and cried for a good bit. After that I thought, damn I could use a stiff drink…..and a brownie. 

And so here we are. I know I should’ve made something for my daughter to celebrate her momentous move into real world of kindergarten, but instead here’s to me, to celebrate me making it through her aforementioned momentous occasion and for making it through the last 5 years of really, truly giving it my all. No joke. I’d say I deserve a brownie.

Fudgy Kahlúa Brownies

Fudgy Kahlúa Brownies

Yield: 16 Brownies


  • 1 cup semisweet chocolate chips
  • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces
  • 4 ounces unsweetened chocolate, chopped
  • 1 cup all-purpose flour
  • 2 teaspoons espresso powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup granulated sugar
  • 1/2 cup Kahlúa
  • 1/2 cup cappuccino chips (optional)


  1. Heat oven to 350°F and arrange a rack in the middle. Grease a 9 x 13-inch baking pan and line with parchment paper or foil. Grease the parchment paper.
  2. Combine chocolate chips, butter, and unsweetened chocolate in a medium bowl and place over a saucepan of barely simmering water. Make sure the bottom of the bowl is not touching the water. Heat until chocolate is melted and smooth, stirring occasionally. Remove from heat and let cool slightly.
  3. Meanwhile, combine flour, espresso powder, and salt in a medium bowl. Whisk to combine. In a separate large bowl beat the eggs until smooth. Add sugar and whisk until eggs are pale in color and thickened slightly. Add cooled chocolate and Kahlúa and whisk until smooth. Add the flour mixture and stir until just incorporated. Fold in the cappuccino chips, if using.
  4. Pour into prepared pan and smooth the top. Bake 35-40 minutes or until a toothpick inserted in the center comes out with moist crumbs attached. Cool in the pan completely before cutting.

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