Makes about 2 dozen brownies
• ¾ cup (1½ sticks) unsalted butter
• 4 ounces unsweetened chocolate
• 4 large eggs
• 2 cups granulated sugar
• ¼ cup Kahlúa or other coffee-flavored liqueur
• 1¼ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• Confectioners’ sugar for dusting
• 1 cup chopped walnuts or pecans (optional)
1. Preheat the oven to 350°F. Grease a 9 × 12-inch baking pan.
2. Place the butter and chocolate in a medium microwave-safe bowl; heat in the microwave, covered, for 30 seconds at a time, stirring after each interval (about 1½ minutes total), until melted. Alternate method: Place in a bowl over (not in) a pan of boiling water removed from the heat, stirring occasionally, until melted. Set aside to cool.
3. Meanwhile, beat the eggs and sugar with an electric mixer on low speed until pale and lemon-colored. Blend in the Kahlúa and cooled chocolate mixture, beating until smooth.
Add the flour, baking powder, and salt. Beat on low speed until incorporated; increase the speed to medium and beat just until blended. Don’t overmix! Stir in the chopped nuts, if using.
4. Pour into the pan, smoothing even with a spatula. Bake in the oven for 25 to 30 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs stuck to it. Cool in the pan before cutting into squares. Dust with confectioners’ sugar.
Homemade Kahlúa
Makes ½ gallon; allow 4 weeks to cure
4 cups sugar
2-ounce jar instant coffee crystals
Fifth of vodka
In a stockpot or 4-quart saucepan, combine the sugar and 4 cups of cold water. Bring to a boil over high heat. Add the coffee crystals a little at a time, stirring until dissolved. Lower the heat and simmer, uncovered, for about 2 hours, until syrupy. Let it cool several hours or overnight, until room temperature. Pour the cooled syrup into a clean glass gallon jug. Add the vodka and swirl gently to blend. Let it stand undisturbed in a cool, dark place for a minimum of 4 weeks.