Brownies With Kahlua/coffee Glaze
- 5 ounces unsweetened chocolate, coarsely chopped
- 1 12 cups unsalted butter, room temperature
- 14 cup finely ground espresso beans or 14 cup instant espresso powder
- 12 teaspoon salt
- 2 12 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 14 cups all-purpose flour
- 1 cup pecans, coarsely chopped
- 14 cup Kahlua or 14 cup other coffee liqueur
- 1 tablespoon unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- Preheat oven to 325 degrees F.
- Butter and flour a 9 by 12 inch baking pan.
- Line bottom of pan with parchment paper; butter and flour paper.
- Combine chocolate, butter, espresso and salt in top of double boiler over simmering water.
- Stir until chocolate melts and mixture is smooth.
- Cool.
- This can also be done in the microwave on 50% power until smooth.
- In large bowl, combine sugar, eggs and 1 teaspoon vanilla and whisk until smooth.
- Add melted chocolate mixture and whisk until smooth.
- Gently fold in flour, just until it disappears.
- Fold in pecans.
- Pour into prepared pan; smooth the top.
- Bake until toothpick inserted into center comes out clean, about 35 minutes.
- Cool brownies on rack 1 hour.
- To make the glaze: Whisk Kahlua, vanilla and butter in small bowl until well blended.
- Add powdered sugar and whisk until smooth icing forms.
- Spread over brownies and let set at least 1 hour before cutting.
chocolate, unsalted butter, beans, salt, sugar, eggs, vanilla, flour, pecans, kahlua, unsalted butter, vanilla, powdered sugar
Taken from www.food.com/recipe/brownies-with-kahlua-coffee-glaze-100264 (may not work)