Too much? Brownies with a buttercream frosting and all made with the addition of Pumpkin Spice Kahlua? I thought not too! Of course you could just sip this liqueur over rocks or even my favorite; with a bit of vodka and half and half. No longer just a White Russian, we would have to christen it The Spicy Russian!
These brownies have long been a favorite; they are not even close to cake-like brownies; as a matter of fact my friend Chris that shared her recipe with me 28 years ago called them Baked Fudge and that so fits. I’ve added espresso and Kahlua along the way and made them even more decadent with a buttercream frosting; the original recipe was actually included in this blog but dated in the last century (1997) and that was just wrong! Want something less seasonal? Just use regular Kahlua or even bourbon; I love both!
These are my perfect brownie; so incredibly rich and moist and with another concession I’ve made over the years that helps to take them over the top. Toasted Walnuts. I used to just tolerate walnuts and would often simply substitute my more favored nut, pecans. Then one day some recipe somewhere must have called for toasted walnuts and life as I knew it changed. I had never thought of them as ‘raw’ before if they were not toasted but that was it; that’s what I did NOT like. Now I toast both pecans and walnuts prior to including then in any recipe; that step changes them for the better in my book and I want better every chance I can and this is an easy one.
The Kahlua serves mostly to make that chocolate ever so much better; coffee and chocolate are super compatible friends. Still, I can tell a greater difference with the Pumpkin Spice Kahlua. Not a huge one but that spiciness comes though and it’s a great addition; just a teeny bit of heat which is so perfect with the chocolate. Watch out for that frosting too; it is definitely spoon-worthy!