These Kahlua Chocolate Chip Brownies have been featured on Worth The Whisk before – June, 2009 to be precise. They’re Larry’s go-to recipe, the one that made him famous by being featured in Bon Appetit magazine. He brings them often to parties and family events. They freeze well.
I have realized that some favorite recipes that I published early in the life of this blog have sunk way down in the archives. You can still find them, if you think to search. But this morning I thought, why not resurface some on occasion? Heck, it’s MY blog, I can do what I want, right? Let’s go with Larry’s Brownies…
Larry’s Famous Kahlua Chocolate Chip Brownies
- 1 19.8 ounce package fudge brownie mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup Kahlua
- 1-1/2 cups semisweet chocolate chips (about 9 ounces)
- 1 cup chopped pecans
Preheat oven to 350 degrees F. Butter a 9 x 9 x 2 inch metal baking pan. Place brownie mix in bowl. Add oil, eggs and Kahlua; whisk until blended. Stir in chocolate chips and nuts. Transfer batter to prepared pan. Bake until slightly puffed and tester inserted into center comes out with some moist crumbs still attached, about 35 minutes. Cool brownies in pan on rack. Makes about 16.