- Brownies:
- 1 cup flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter
- 4 ounces unsweetened chocolate, chopped
- 2 cups sugar
- 4 eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons Kahlua
- 1 cup chocolate chips
- Kahlua Buttercream:
- 1/2 cup unsalted butter at room temperature
- 3 1/2 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1/4 cup Kahlua Mocha
- 1/2 teaspoon salt
- Preheat oven to 325 degrees F. Spray 9×13-inch baking dish with cooking spray and set aside.
- In a small bowl, combine flour, baking powder, and salt. Set aside.
- In small saucepan, melt butter over medium heat, stirring frequently. Add chocolate to melted butter; stir continuously until chocolate is melted.
- Use an electric mixer to combine butter/chocolate mixture with sugar in a bowl. Mix until well combined.
- Add eggs, one at a time, beating until each one is thoroughly blended in. Add vanilla and Kahlua, and mix well. Add flour mixture to wet ingredients; stir until combined. Fold in chocolate chips.
- Transfer batter to prepared baking dish and bake in preheated oven for 35-40 minutes, until toothpick comes out clean.
- Cool completely.
- To make the buttercream:
- Beat butter until light and fluffy, about 2-3 minutes.
- Add powdered sugar, one cup at a time.
- Add vanilla, Kahlua Mocha, and salt, and beat until well combined.
- Spread evenly over cooled brownies.
- Cut into squares and enjoy!