My talented niece, Angie, made these for a family event. Needless to say, they were a big hit. Take these to your next Tailgate or Hog Party and Wow the fans!
I made these gluten free, but you can use a regular flour and get the same results.
Brownie:
1/2 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
1 tsp Kahlua
1/3 cup cocoa
1/2 cup flour (I used brown rice flour)
1/4 tsp salt
1/2 cup walnuts or pecans
dash cinnamon
Filling:
6 oz. cream cheese (at room temp)
1/3 cup powdered sugar
1/3 cup mini semi-chocolate chips
1 Tbsp Kahlua
Kahlua sauce:
2 Tbsp butter
3 Tbsp Kahlua
1/8 cup sugar
Topping:
12 fresh strawberries
12 fresh raspberries
12 large banana chips
1/4 cup melted semi-sweet chocolate chips
1/4 cup melted white chocolate chips
Preheat oven to 350. Spray a cupcake/muffin pan with Pam.
To make the brownies, melt the 1/2 cup butter in a medium sauce pan. Add sugar, vanilla, Kahlua and cocoa powder just until the butter is completely melted. Take the sauce pan off the heat and add the remainder of the ingredients, adding the nuts at the very end. Pour evenly into the 12 cupcake cups.
Next, mix together the filling and spoon 1 Tbsp of filling into the middle of each brownie cup. Bake for 18 minutes in the preheated oven.
While the brownies are baking, make the Kahlua sauce by adding all of the ingredients into a small sauce pan. Bring to a boil and let it boil for 1 and a half minute. Set aside.
Melt the dark chocolate and white chocolate separately.
Once the brownies are done and cooled completely, dip the strawberries in the Kahlua sauce and place on top of the brownies. Next, dip the raspberries in the white chocolate and place beside the strawberries. Lastly, dip the banana chips in the dark chocolate and place beside the other berries. Lastly, drizzle the remaining Kahlua sauce over the entire brownie.
I will try to send pics soon for the blog. :)
