It's time once again for a Secret Recipe Club reveal! For those interested, the Secret Recipe Club is a group of food bloggers who are secretly assigned another blog to pick, make, and post a recipe on reveal day. This reveal marks my 2 year anniversary with the club - I've never missed a month (other than the months where the group takes off for the holidays) and I've had so much fun. I look forward to the surprise of someone making something from my blog - and making a recipe from someone else's :)
This month I was assigned to Shari's blog, My Judy the Foodie. Shari's blog chronicles learning how to cook through recipes of her late mother, Judy. I love the whole story of Judy and urge you to go read it. When I visited Shari's blog, the Kahlua Brownies were the very first recipe I saw and that was all the convincing I needed.
I made a Kahlua dessert for SRC a few months ago - and it was divine! I still had Kahlua leftover since I had only used it for that dessert (that I made twice), so Shari's mom's brownies seemed like the right decision. These brownies are delightfully fudgy which isn't something I typically get with brownies. Normally, I am more on the cakey side of brownies. I made a pan just for me, cut them, and froze them. It's been a few weeks and I take out one when I get a hankering for chocolate. They are just utterly perfect.
What do you all prefer: fudgy or cakey?
What you need:
- 1 box Chocolate Fudge Cake mix (plus ingredients as called for on box)
- 1/3 cup Kahlua
- 1 cup vegetable oil
- 2 cups sour cream
- 1 cup chocolate chips
- Mix together ingredients according to directions on cake box.
- Mix in Kahlua, vegetable oil, sour cream, and chocolate chips.
- Pour into a parchment paper-lined greased 9x9-inch baking dish.
- Bake at 350* for 1 hour. The brownies are really fudgy, so you may not get a completely clean toothpick stick. They freeze very well.