How to bake the perfect brownies: Why you should swap water with KAHLUA

Mixing dry ingredients with alcohol instead of water is the secret to making the ‘best brownies ever’, an amateur baker has claimed.

The mother posted a photo of a homemade tray bake in Facebook cookery group Baking Ourselves Crazy, telling members she had made it by pouring Kahlua into ready-made Ghirardelli brownie mix and adding a handful of pecan nuts.

Kahlua is a sweet, coffee flavoured rum liqueur that comes from Vera Cruz, Mexico, typically used in cheesecakes, ice cream toppings and cocktails like Espresso Martinis and White Russians.

The home cook from Portland, Oregon said she has ‘never had more compliments’ on her baking than with the Kahlua brownies.

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The pecan brownies an amateur baker made by combining ready-made mix with Kahlua, a coffee flavoured rum liqueur that comes from Vera Cruz, Mexico

Her post has been liked almost 1,000 times since it was shared Wednesday night, with many hailing the idea as ‘genius’.

‘I like how you cook lady,’ one woman said.

‘I’m doing this tonight! Best brownies ever and best combination – Kahlua and Ghirardelli,’ said another.

Ghirardelli is the American branch of iconic Swiss chocolatier Lindt, with headquarters in San Francisco, California.

Ghirardelli triple chocolate brownie mix (left) can be bought online in Australia from Amazon and eBay, but Betty Crocker mix (right) is more readily available at Coles and Woolworths

Founded in 1852, it is now one of the most prominent chocolate and confectionery companies in the US, stocked in leading retailers like Target and Walmart.

Ghirardelli cake mixes can be bought online in Australia from Amazon, eBay and Fair Dinks, but similar mixes from brands like Betty Crocker are more ready available online and in-store at Coles and Woolworths.

Others suggested baking with different liqueurs like Baileys Irish Cream and Amarula, the South African equivalent, and non-alcoholic drinks like chocolate milk.

Three rules for perfect brownies

1. Don’t over-mix flour

Folding in flour too vigorously will cause gluten to overdevelop, which creates an overly dense, chewy texture. Instead, gently fold in flour until there are just a few light streaks left in the batter. This will dissolve during cooking and is a sign you haven’t over-stirred.

2. Bring ingredients to room temperature

Eggs and butter should be left out of the fridge for at least 20 minutes before cooking to bring them to room temperature, where fats and dairy mix faster and smoother.

3. Always use paper

Baking trays should be lightly greased with butter, then lined with parchment paper to prevent the bottom of the brownies sticking to the pan. It also makes it easier to lift them off after cooking.

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‘That sounds awesome, I will have to try that. Have you ever tried swapping out the milk in instant pudding with chocolate milk? Total game changer!’ one woman said.

One woman said she once substituted red wine for water in a chocolate cake.

‘I did this with red wine, [ten out of ten]. It’s rich and delicious,’ she said.

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