• Preheat your oven to 160 degrees celsius (fan-forced) and line a 20cm square baking tin with baking paper.
• Place the butter, caster sugar and cocoa into a large saucepan and cook (stirring regularly) over a low heat for 5 minutes or until butter has melted and ingredients have combined.
• Remove the saucepan from the heat and add the vanilla extract, eggs, plain flour and Kahlua and whisk to combine.
• Pour the mixture into the prepared tin and bake for 35 minutes.
• Allow the brownies to cool completely in the tin before making the Chocolate Kahlua Icing.
• Place all of the icing ingredients into a small bowl and mix together until combined. Use a spatula or a butter knife to smear the icing over the top of the completely cooled brownies. Give the icing 20 minutes to set and then cut into pieces and enjoy.

Thermomix Instructions

• Preheat your oven to 160 degrees celsius (fan-forced) and line a 20cm square baking tin with baking paper.
• Place the butter(cubed), caster sugar and cocoa into your Thermomix bowl and cook for 3 minutes, 65 degrees speed 1. If the butter hasn’t quite melted, cook for a further 1 minute, 65 degrees, speed 1.
• Add the vanilla extract, eggs, plain flour and Kahlua and mix for 10 seconds on speed 4 to combine.
• Scrape down the sides and mix for a further 10 seconds on speed 4.
• Pour the mixture into your prepared tin and bake for 30 – 35 minutes.
• Remove the brownies from the oven and allow them to cool completely before topping with Kahlua Icing
• To make the Kahlua Icing, combine all of the icing ingredients into a small bowl and whisk until smooth and combined. If your mixture is too hard (you want to to be spreadable) add an extra teaspoon of boiling water.