Kitchen Corner
August 30, 2016
Kahlua Frozen Mudslide Dessert

Have some friends over and enjoy this delicious cool down treat.

You will need:

1 box of double chocolate brownie mix

1/3 cup water

1/3 cup vegetable oil

1 large egg

1 gallon of vanilla or coffee ice cream

5 tbsp of Kahlua coffee liquor, divided

2/3 cup unsweetened cocoa powder

5 tbsp boiling water

1 stick of butter, softened

3 cups powdered sugar{{more}}


Preheat oven to 325°. Prepare a large 9×13 glass baking dish by spraying it with cooking spray, or grease and flour it. Stir together the brownie mix, water, oil and egg in a large bowl and pour in the pan. Bake for 30 minutes or until the brownies no longer jiggle and an inserted toothpick comes out fairly clean. Allow to cool for 15 minutes and then poke holes in the top of the brownies and brush 2 tbsp of Kahlua over the top. Place in the refrigerator for 30 minutes to continue cooling. In the meantime, make the frosting by placing the cocoa in a large mixing bowl and pour the boiling water over it. Stir with a spoon until well combined. Add the butter and blend it until well mixed. Add the 3 remaining tbsp of Kahlua and mix. Add the powdered sugar and mix until smooth and creamy. Taste it. If you want more Kahlua flavour, add another tbsp. Add a little more powdered sugar, if necessary, until desired consistency is reached. Remove the brownies from the refrigerator and scoop the ice cream over the top and smooth it into a flat layer. Place covered in the freezer for ten minutes. Remove and spread the frosting over the top. Cover and place in the freezer for at least an hour before serving. Store any remaining dessert covered in the freezer.