This recipe came from a small Kahlua dessert and drink book that came with a holiday pack of Kahlua from years ago.
350 Degrees for 25 minutes
(Glaze is best if allowed to rest 24 hours before eating.)
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
2/3 cup unsalted butter
4 oz. unsweetened chocolate, chopped
1 ½ cups sugar
4 Tbsp Kahlua
2 Tbsp Irish Cream
1 Tbsp Vodka
¾ cup coarsely chopped walnuts (optional)
Kahlua Glaze (see recipe below)
Whole Coffee beans (optional)
Sift flour with baking powder and salt. In small saucepan, combine butter and chocolate. Set over low heat, just until chocolate is melted. Set aside. In bowl, beat eggs with sugar until light. Beat in dry ingredients, chocolate mixture, Kahlua, Iresh cream liquer and vodka. Fold in nuts. Pour into 13×9 inch pan and bake at 350 degreesF about 25 min. cool in pan. Spread with Kahlua Glaze. Decorate with shole coffee beans, if desired. Cut into squares and serve.
1 ¼ cups powdered sugar
3 Tbsp Kahlua
In small bowl, blend sugar with Kahlua until smooth.