1. Preheat the oven to 325 degrees and line an 8 inch baking pan with parchment or foil. Spray lightly with cooking spray.
2. In a large bowl combine the brownie ingredients. Oil, water, kahlua, egg and brownie mix. (see notes)
3. Pour the batter into the pan and bake for 40 minutes.
4. When the brownie comes out poke all over with a toothpick and pour 1 tbsp over top to soak in. This is optional.
5. Prepare the ganache by placing all the ingredients in a sauce pan over low heat. Whisk until smooth then cool to room temperature. Pour over the cooled brownies and refrigerate until set.
6. Before serving, let the brownies sit out of the fridge for 15-20 minutes.

NOTES

1. My brownie mix is Ghirardelli. It calls for 1/3 cup water, 1/3 cup oil and 1 egg. Instead of using all 1/3 water I placed 2 tbsp of Kahlua in the 1/3 measuring cup and then topped it off with water.
2. In the ganache I used 1/3 cup heavy cream plus placed 2 tbsp of kahlua in the 1/3 cup measuring cup and topped it up with heavy cream. So just short of 2/3 cup heavy cream and 2 tbsp kahlua.
3. You can also poke holes in the brownie with a toothpick when it comes out of the oven and pour another 1 tbsp of kahlua over top to soak in. Cool then frost.