West Coast Brownies

"I think I picked this recipe up from one of Maida Heatter's books. Wherever it came from, these are lovely, sophisticated brownies that have a kiss of espresso flavor, making them a perfect adult treat and a sure thing for garnering compliments."
 
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Ready In:
35mins
Ingredients:
12
Serves:
12-16
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ingredients

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directions

  • Line a 9 x 13" baking pan with aluminum foil and spray with Pam.
  • Cream butter, sugars, beating well.
  • Add eggs, Kahlua, vanilla and espresso powder.
  • Add chocolate, then dry ingredients, nuts and chocolate chips.
  • Turn mixture into the prepared baking pan.
  • Bake at 375 degrees farenheit for 25 minutes. The brownies will feel very soft when done. DO NOT OVERBAKE.
  • Let brownies cool in pan for 15 minutes then move to cool on a wire rack.
  • Wrap each brownie in wax paper, cellophane or fancy foil squares found in the candy making section.

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Reviews

  1. I am not sure what cookbook my mom got this recipe from, but we have been making them for at least 20 years. I lost my recipe and when I looked it up today, I was thrilled to see it here. For any chocolate/coffee lover these kahlua laced brownies are decadent. Tonight I am baking them for a party in which we are supposed to bring whatever we would request for our last meal! Served with vanilla ice cream; these are a dream.
     
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RECIPE SUBMITTED BY

Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment. <br> <br>I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet) <br> <br>Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical. <br> <br>I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.
 
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