Kahlua Walnut Brownies
Another Mexican inspiration, made with a genereous amount of Kahlua, cacao, walnuts, as well as purreed prunes/dates. A cakey brownie that's beautiful in texture and exquisitely flavored: rich, dark, moist, chocolaty, and not too sweet. Voted "best brownies of all time" by my partner!
Combine and mix well - quick and easy to do in a good blender or food processor:
- 1 c prune/date fruit puree (this can also include other dry fruit like raisins and apricots)
- 2 eggs
- 1/4 c melted butter (or non-hydrogenated margarine or vegetable oil)
- 1/2 c Kahlua
- 3 Tbsp packed brown sugar or sucanat
- 1/2 c fine whole spelt flour (or wheat), *see below for gluten-free
- 1/2 c Dutch-processed cocoa
- 1/2 c regular raw cocoa (The raw cocoa is more bitter than the Dutch, so if you want to use all raw cocoa, add 2 Tbsp more sugar)
- 1/2 tsp each: salt, baking powder
- 1/4 tps baking soda
Blend wet and dry ingredients, then fold in:
- 1 c roughly chopped walnuts (or lightly toasted pecans)
Spread into a generously buttered or well oiled medium-sized pan. Bake in a preheated oven at 350 for about 30-35 min - until the sides start to pull away from the pan, and center springs back when touched.
Allow to cool for about 10 minutes. Prick top of brownies all over
with a toothpick, then sprinkle another 1-3 Tbsp of Kahlua on top.
* For gluten-free use 1/4c oat flour (you can make your own by grinding gluten-free oats in a clean coffee grinder) plus 1/4c corn starch or tapioca starch.