Saturday, May 5, 2012
How do you make brownies without vanilla?
Sitting on the casita's kitchen counter was a bottle of "Cafe Rica," which I think is even better than "Kahlua," and it's less than half the price. I substituted the "Cafe Rica" for the vanilla and the brownies came out "over the top" yummy. I may never make brownies with vanilla again.
1 cup butter
2 cup white sugar
1 tablespoon coffee liquor
3/4 cup unsweetened cocoa powder
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup of walnuts or pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 9x13 inch pan.
In a large saucepan, melt 1 cup butter. Remove from heat, and stir in sugar, eggs, and 1 tablespoon coffee liquor. Beat in 3/4 cup cocoa, 1 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
I didn't frost my brownies, but if you want to, go ahead. Here is a simple recipe:
Mix these ingredients and frost the brownies while they are still warm.
5 tablespoons butter, softened
5 tablespoons unsweetened cocoa powder
1 tablespoon honey
2 teaspoons vanilla extract, or 1 tablespoon coffee liquor
1 and 3/4 cups confectioners' sugar
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