To prepare brownies, coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan); set aside.
Combine 1 ounce chocolate and 3 1/2 tablespoons butter in a microwave-safe bowl. Cover and microwave at HIGH 1 minute or until chocolate almost melts. Stir until completely melted. Stir in 1 cup sugar and next 6 ingredients (1 cup sugar through egg).
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a large bowl; stir well with a whisk. Add chocolate mixture; stir just until moist. Spread into prepared pan.
Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out almost clean. Cool in pan on a wire rack.
To prepare glaze, combine 2 tablespoons sugar, water, syrup, and 2 teaspoons butter in a small microwave-safe bowl. Microwave at HIGH 40 seconds or until sugar dissolves, stirring once. Add 1 ounce chocolate and 1 teaspoon liqueur, stirring until chocolate melts. Spread over brownies; cool 20 minutes or until glaze is set.
These live up to their name - like brownies at the edges, but dense and chewy towards the center like fudge. I would use even a bit more kahlua in the batter and glaze, and also would have liked the glaze a bit thicker (it was a little runny).
Absolutely delicious brownies! I was a little worried at first because the batter didn't taste fantastic, but cooked and with the glaze they're fabulous. They had more of a chocolate taste than a mocha, so next time I think I'll use more instant coffee.
Because my family doesn't like things too sweet, I omitted the extra chocolate and the glaze. I mixed instant expresso granules into the creamed sugar-butter-egg mixture, and they dissolved just fine (also used 1/2 cup egg substitute instead of fresh eggs). Removed from over after 22 minutes. They were moist and very tasty. A sprinkling of powdered sugar was a sufficient topping.