Chocolate Brownies With Ice Cream And Kahlua
Instructions:
- Butter for (9−x−13−inch) baking pan
- 1/2 Pound Semi−sweet chocolate
- 1−1/2 Cup All purpose flour
- 1/2 Cup Unsweetened cocoa powder
- 1/2 Teaspoon Baking soda
- 1/4 Teaspoon Salt
- 1/2 Pound Unsalted butter; at room temperature
- 2 Cup Granulated sugar
- 5 Eggs
- 1 Teaspoon Vanilla extract
- 2 Cup Pecans or walnuts; chopped, or 2 cups chocolate, butterscotch or peanut butter chips, or 1 cup chopped nuts and 1 cup chips
- Ice Cream of choice
- Kahlua liqueur; optional
- Preheat the oven to 350 F. Butter a 9−x−13−inch baking pan and set aside.
- Over medium heat, melt the chocolate in the top of a double boiler. When melted, remove from the heat and cool to room temperature while you continue with the following steps.
- In a large mixing bowl, sift together the flour, cocoa powder, baking soda and salt and set aside.
- In a mixer or with a wooden spoon in a separate mixing bowl, cream the butter and sugar until light and smooth. Add the eggs, one at a time, beating well after each addition. Add the cooled melted chocolate and vanilla.
- Fold the sifted dry ingredients and the nuts and/or the chips into the mixture and transfer the batter to the prepared baking pan. Bake for 45 minutes; the center of the brownies will still be a little moist. Remove the pan from the oven and cool the pan on a cake rack before cutting. When cool, cut into 12 pieces.
- 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.