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Chocolate Brownies with Ice Cream and Kahlua

Source: Burt Wolf's Travels and Traditions, Las Vegas
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Active Time:  15 Minutes
Total Time:  1 Hour 20 Minutes
  Makes 12 brownies
Baking Pan Tips
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 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
5 eggs
1 teaspoon vanilla extract
2 cups chopped pecans or walnuts; or 2 cups chocolate, butterscotch, or peanut butter chips; or 1 cup chopped nuts and 1 cup chips
Ice cream of choice
kahlua liqueur
Chocolate Brownies with Ice Cream and Kahlua Recipe at
Preheat the oven to 350 degrees 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 over simmering water. When melted, remove from the heat and cool to room temperature.

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 together until light and smooth. Add the eggs, one at a time, beating well after each addition. Add the cooled melted chocolate and the vanilla.

Fold the sifted dry ingredients and the nuts and/or the chips into the mixture and the 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. Drizzle Kahlua liqueur on the ice cream.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Makes 12 brownies
Calories: 877
Fat. Total: 56g
Fiber: 6g
Carbohydrates, Total: 95g
Sodium: 199mg
% Cal. from Fat: 57%
Cholesterol: 195mg
Protein: 11g
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