This mini-Kahlua brownie coffee ice cream dessert is like a little chocolate martini in a dessert. If you love a chocolate martini, you are gonna love this dessert.
I chose to make a mini dessert, but you can use a regular-sized martini glass with straight sides for a larger version.
The brownies can be made in advance. Assembling this dish takes a few short minutes.
Kahlúa Brownie Coffee Ice Cream
Mini Dessert
Ingredients:
- Fudge Brownie (recipe below)
- Kahlúa
- Haagen-Dazs Coffee Ice Cream
- Chocolate cocoa powder
- Coffee beans for garnish
Fudge Brownie Layer:
- 1/2 cup butter
- 2 ounces unsweetened chocolate squares
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2/3 cup all-purpose flour
Brownie Layer
*Line an 8″x 8″ baking pan with Reynolds non-stick wrap, or parchment paper, and set aside. In a medium saucepan, melt the butter and chocolate over low heat. Stir in sugar, eggs, and vanilla. Using a spoon, beat lightly by hand just until combined. Stir in flour.
Pour into the prepared 8″ x 8″ pan. Bake in a 350° oven for 25 minutes. (Set the timer at 20 minutes and check to see if it is done with a toothpick. Oven temperatures vary. If the toothpick comes out clean, it is done.)
Completely cool the brownie layer.
Poke some holes in the brownie layer with the wooden skewer. Drizzle a little Kahlúa over the brownie layer.
Next, add a scoop of coffee ice cream to the Kahlúa-soaked brownie. Smooth the top with an offset spatula.
Sift a little cocoa over the ice cream layer and garnish with some coffee beans. Serve right away.
Tools Used in this Recipe
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