Kahlua Fudge Brownies

Kahlua Fudge Brownies

Adapted from Cooking Light

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INGREDIENTS

• 1.5 ounces semisweet chocolate, chopped
• 4 1/2 tablespoons butter
• 1 cup sugar
• 1/3 cup unsweetened cocoa
• 1 tablespoon instant coffee granules
• 2 tablespoons Kahlúa (coffee-flavored liqueur)
• 2 teaspoons vanilla extract
• 1 large egg white
• 1 large egg
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• Glaze:
• 2 tablespoons sugar
• 1 tablespoon water
• 1 tablespoon agave nectar
• 2 teaspoons butter
• 1 ounce semisweet chocolate, chopped
• 1 teaspoon Kahlúa (coffee-flavored liqueur)

DIRECTIONS

1. Preheat oven to 350°.
2. To prepare brownies, coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan); set aside.
3. Combine 1.5 ounces chocolate and 4 1/2 tablespoons butter in a microwave-safe bowl. Cover and microwave at HIGH 1 minute or until chocolate almost melts. Stir until completely melted.
4. Stir in 1 cup sugar and next 6 ingredients (1 cup sugar through egg).
5. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a large bowl; stir well with a whisk.
6. Add chocolate mixture; stir just until moist. Spread into prepared pan.
7. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out almost clean. Cool in pan on a wire rack.
8. To prepare glaze, combine 2 tablespoons sugar, water, nectar, and 2 teaspoons butter in a small microwave-safe bowl. Microwave at HIGH 40 seconds or until sugar dissolves, stirring once. Add 1 ounce chocolate and 1 teaspoon liqueur, stirring until chocolate melts.
9. Spread over brownies; cool 20 minutes or until glaze is set.