Kahlúa Coffee Fudge Brownies

1 1/2 Cups Sifted All-Purpe Flour

1/2 Teaspoon Baking Powder

1/2 Teaspoon Salt

2/3 Cup Butter

1/2 Cup Unsweetened Chocolate

3 Large Eggs

2 Cups Brown Sugar

1/3 Cup Kahlúa

3/4 Cup Chopped Walnuts or Pecans

190 G Sifted All-Purpose

1/2 Teaspoon Baking Powder

1/2 Teaspoon Salt

150 G Butter

100 G Unsweetened Chocolate

3 Large Eggs

400 G Brown Sugar

80 ML Kahlúa

100 G Chopped Walnuts or Pecans

Grease a squared pan well with butte
Preheat oven 350°F / 180°C.
In a bowl, mix flour with baking powder and salt.
In a separate bowl, beat eggs with sugar until light and incorporate into the flour mixture.
In a saucepan, melt butter with chocolate over low heat.
Add chocolate mixture to the bowl with Kahlúa; blend well.
Stir in nuts.
Turn into prepared pan and bake for 30mins or until top springs back when touched lightly in center, and edges begin to pull away from pan.
Remove from oven, cool thoroughly in pan for at least 1 hour.
Brush with 1 tbsp of Kahlúa.
Cut into bars.
Garnish with crumbled nuts if desired.