Today is my one year blog-iversary. Yep; I am a year old today. That won’t come as a surprise to most of you whom I sure often think that I have the maturity level of a one year old. Though truthfully, that may be an insult to the vast majority of one year olds, now that I think about it.
But yep… From Cupcakes To Caviar is one year old today. Now I can get one of those cool widgets that shows recipes from a year ago without the widget looking at me and saying “Whatchoo talkin’ bout Janet? You can’t use this yet.” And yes, in my little world, widgets talk. So do animals, both real and stuffed, my computer keyboard, various fruits and vegetables, my ceramic pigs and my toes. This could be why no one else ever wants to enter my little world. But that’s ok, because going by the above list, I already have too much damn company for my own good. Oh yeah… and Twinkies. They talk to me. Lots. Usually they just say “eat me… NOW, wench!” and I am so frightened I obey. Twinkies are Demi Gods.
So today for my blog-i-versary, I bring you brownies. No no, not just any brownies. C’mon how often do I do things the normal way? No, these are special “don’t feed them to your kids” brownies. No really; don’t. They have booze in them, on them, drizzled over them. These are a cocktail in fudgy form. I don’t want to be responsible for drunken kiddos.
I was actually rather proud of how these turned out. The brownies are thick, incredibly fudgy and have a nice chewy bite to them (have I mentioned that I love Cooks Illustrated in recent days?) The original recipe came from C.I. with just a few minor changes made by me. But the buttercream frosting and the Kahlua Caramel Drizzle (yes, you read that right. Thank me later) are all me. The Kahlua drizzle is absolutely amazing if I do say so myself. It is thick and chewy and intensely Kahlua-ish (hey, I needed a word! Don’t be hatin’)
But that’s not all. For sticking with me for a year (or in some cases, since you started reading this post because someone told you there was a giveaway… it’s all good) I have a present for you. But to find out what it is, you have to click that “continue reading” link hehehe.To whomever wins this, you will have a choice from two things. I gave away a subscription to The Food Network Magazine and I know that’s popular so a one year subscription to either that or another foodie magazine of my choosing or you can choose a box made up by me with a good assortment of kitchen wares and sundries. It won’t be five bucks worth of cheap stuff I promise. Winners choice.
To enter the giveaway, you’ll have 4 chances. Comment here just letting me know which winning option you’d prefer and that’s 1 entry, follow me on
Facebook that’s a 2nd chance, follow me on
Twitter for a 3rd entry and last but not least, follow me on Pinterest for a 4th entry. Winner will be decided by Random.Org and the winner will have 48 hours to get in touch with me or I will have to find a different winner. This giveaway will be open for entries until April 11th, 11:59 pm. Please make sure you make each option a separate comment so Random. Org counts each one
Now on to the Brownies. Please make these. You need them. I promise you; you really really do.
Kahlua Soaked Brownies With A Chocolate Kahlua Buttercream & A Kahlua Caramel Drizzle
- 5 ounces semi sweet or bittersweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 1/2 cup unsalted butter, room temp
- 3 tablespoons unsweetened cocoa powder
- 3 large eggs
- 3 tablespoons Kahlua
- 1 1/4 cup sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 cup all purpose flour
- Kahlua Chocolate Buttercream-
- 1/2 cup unsalted butter, room temp
- 2 cups powdered sugar (depending on weather conditions etc, may need more or less)
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup Kahlua
- 2 tablespoons heavy cream if needed to thin frosting
- 2 Tablespoons Kahlua for brushing on top of brownies
- Kahlua Caramel Drizzle-
- 1/2 cup Kahlua
- Preheat oven to 350 degrees. Line an 8 inch square pan with non stick foil, leaving enough to hang over the edges for use as a lifting handle later. Spray foil with non stick spray. I know; redundant but I like being cautious.
- In a medium bowl, combine 1/2 cup butter, semi sweet and unsweetened chocolates. Microwave for one minute. Stir to melt and make smooth. If needed put back in for about another 30 seconds to melt chocolate. Whisk in the cocoa powder until smooth. Set aside to cool slightly.
- Whisk together the eggs, vanilla, 3 tablespoons Kahlua, sugar and salt until combined.
- Whisk the warm chocolate mixture into the egg mixture then stir in the flour with a wooden spoon JUST until combined.
- Pour batter into prepared pan, making sure to spread into corners and smooth the top.
- Bake at 350 until it is slightly puffed and a wooden skewer comes out with a little bit of sticky crumbs on it, but no loose batter. Do NOT overbake these. They should take about 35 to 40 minutes.
- Let cool in pan for an hour then use the foil to lift them out of the pan. Peel foil down and let the brownies sit until completely cool, preferably overnight. They will cut much easier.
- When brownies are cool, make the butter cream and the drizzle.
- For the drizzle, pour 1/2 cup of Kahlua into a small saucepot. Over medium high heat, reduce Kahlua to a bit less than half. This will take maybe five minutes or so. Don’t cook down too far or you will end up with something that as it cools, is impossible to stir, much less eat. Please don’t ask me how I know this.
- Set the Kahlua drizzle aside to cool. It must be totally cool or it will melt your buttercream.
- For the buttercream-
- Combine all the buttercream ingredients except the cream in a large bowl. Beat well for about five minutes, scraping bowl occasionally. Set aside.
- Take the two tablespoons of Kahlua and using a pastry brush, brush it all over the tops of the brownies. Let sit for a few minutes to soak in.
- Cut brownies into 16 small squares. A sharp knife that you run under hot water makes the job easier.
- Pipe or spread the buttercream on top of the brownies. If you have any left over, you know where to find me to thank me for the extra treat
- Using a small spoon, drizzle the Kahlua Caramel Drizzle over the tops of the brownies.
- Serve… or hide them and eat them yourself. I won’t judge.