Once the holidays are over, we sometimes want a lighter fare, even a lighter dessert. After all of those sweets and calorie laden meals, we want something with less calories and fat. We are having company tomorrow, and I found this recipe in my Cooking Light Cookbook. I had Kahlua and of course I had cinnamon, and it was a little lighter on the calories, so this recipe would be perfect. Even though the recipe is lighter, the brownies are rich and fudgey, with the Kahlua flavor in the background, which doesn't overpower the chocolate and coffee. These brownies don't need frosting, because of the light Kahlua glaze. If you like chocolate and coffee, then you will love these brownies. I took a tip from Lizzy@@That Skinny Chick Can Bake to brush a bit of the Kahlua on the tops of the cooled brownies to enhance the flavor. Thanks Lizzy, the flavor the brownies is amazing.
Kahlua Cinnamon Brownies
Adapted from Cooking Light
- 1/4 cup semi-sweet chocolate chips
- 1/4 cup butter
- 1/4 cup Kahlua
- 2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup brown sugar
- 1 large egg
- cooking spray
- 1 Tbsp Kahlua for brushing on tops of cooled brownies
- *** I doubled the recipe and baked in a 13x9 pan for about 33 min.
- Preheat oven 350 degrees.
- Combine chocolate chips and butter in a small saucepan; cook over medium low heat until chocolate melts, stirring constantly. Remove from heat and stir in Kahlua and vanilla - set aside.
- Beat brown sugar and egg in a large bowl until well blended. Add the chocolate mixture and beat well. then add the remaining dry ingredients. Coat an 8 in square baking pan with spray and pour batter inches.
- Bake at 350 for 30 minutes or until a toothpick comes out clean.
- Cool in pan on rack. When cool brush 1 Tbsp of Kahlua over cooled brownies.
- Wait to cut brownies, until the Kahlua is set.
- Cut & enjoy