Kahlua Coffee Brownies (adapted from BGE Cookbook)
- 1 (8 oz.) package cream cheese, at room temperature
- 4 Tbsp. unsalted butter
- 2 Tbsp. Kahlua
- 2 ½ cups confectioners’ sugar
- 1 cup unsalted butter
- 1 Tbsp. instant espresso powder
- 4 oz. unsweetened chocolate (not chips)
- 4 large eggs
- 2 cups granulated sugar
- 1 ½ cups all-purpose flour
- 1/8 tsp. kosher salt
- 1 cup bittersweet chocolate chips
- 1 cup white chocolate chips
In a large bowl using a hand mixer, beat the cheese and butter for 3 to 4 minutes, until creamy.
Add the Kahlua and confectioners’ sugar and mix for 1 to 2 minutes, until completely blended.
Set aside until ready to ice brownies.
Oil a 9×13” glass or ceramic baking dish
Set the BGE for indirect cooking and preheat to 350 degrees F.
Melt the butter in a medium saucepan on the stovetop over low heat.
Add the instant espresso powder and stir until dissolved.
Remove the saucepan from the heat, add the unsweetened chocolate and stir until smooth.
Add the eggs, 1 at a time, and continue mixing.
Add the sugar and mix well.
Add the flour and salt and gently combine.
Using a spatula, fold the chocolate chips into the batter.
Spread the batter evenly into the prepared baking dish.
Place the baking dish on the grid, close the lid and bake for 20 minutes, or until an inserted toothpick comes out clean.
Remove and let the brownies cool.
Spread icing on the brownies and cut into individual servings.
Serve & enjoy!