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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
6 (1 oz) unsweetened chocolate baking squares
1/2 cup plus 2 tbsp unsalted butter, divided
1 cup sugar
1 cup firmly packed light brown sugar
3 large eggs
4 tsp espresso powder, divided
2 tbsp plus 2 tsp coffee liqueur, divided
1 1/2 cups flour
1/2 tsp salt
1 cup chopped pecans, toasted
2 tbsp whipping cream or half-and-half
2 tbsp vodka
2 1/4 to 2 1/2 cups powdered sugar
Garnish: chocolate-covered espresso coffee beans, chopped
Melt 4 chocolate baking squares and 1/2 cup butter in a heavy saucepan over low heat, stirring occasionally. Remove from heat, and transfer to a large bowl. Add sugars; stir well. Stir in eggs, 2 tsp espresso powder, and 2 tsp coffee liqueur. Add flour and salt, stirring until blended. Stir in pecans.
Spread batter into a lightly greased aluminum foil-lined 13x9 pan (or see note). Bake at 325 for 20 to 25 minutes or until brownies appear set on top. Cool completely in pan on a wire rack.
Melt remaining 2 chocolate baking squares and 2 tbsp butter in heavy saucepan, stirring occasionally. Remove from heat; transfer to a medium bowl. Stir in remaining 2 tsp espresso powder, whipping cream, vodka, and remaining 2 tbsp coffee liqueur. Add enough powdered sugar to make a good spreading consistency, beating at medium speed with an electric mixer until smooth. Spread frosting over cooled brownies; garnish, if desired. Let stand until frosting is set. Use foil to lift uncut brownies out of the pan. Cut into bars to serve.
Note: For really thick brownies, bake in an 11x7 pan at 325 for 26 to 28 minutes.
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MUDSLIDE BROWNIES
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
6 (1 oz) unsweetened chocolate baking squares
1/2 cup plus 2 tbsp unsalted butter, divided
1 cup sugar
1 cup firmly packed light brown sugar
3 large eggs
4 tsp espresso powder, divided
2 tbsp plus 2 tsp coffee liqueur, divided
1 1/2 cups flour
1/2 tsp salt
1 cup chopped pecans, toasted
2 tbsp whipping cream or half-and-half
2 tbsp vodka
2 1/4 to 2 1/2 cups powdered sugar
Garnish: chocolate-covered espresso coffee beans, chopped
Melt 4 chocolate baking squares and 1/2 cup butter in a heavy saucepan over low heat, stirring occasionally. Remove from heat, and transfer to a large bowl. Add sugars; stir well. Stir in eggs, 2 tsp espresso powder, and 2 tsp coffee liqueur. Add flour and salt, stirring until blended. Stir in pecans.
Spread batter into a lightly greased aluminum foil-lined 13x9 pan (or see note). Bake at 325 for 20 to 25 minutes or until brownies appear set on top. Cool completely in pan on a wire rack.
Melt remaining 2 chocolate baking squares and 2 tbsp butter in heavy saucepan, stirring occasionally. Remove from heat; transfer to a medium bowl. Stir in remaining 2 tsp espresso powder, whipping cream, vodka, and remaining 2 tbsp coffee liqueur. Add enough powdered sugar to make a good spreading consistency, beating at medium speed with an electric mixer until smooth. Spread frosting over cooled brownies; garnish, if desired. Let stand until frosting is set. Use foil to lift uncut brownies out of the pan. Cut into bars to serve.
Note: For really thick brownies, bake in an 11x7 pan at 325 for 26 to 28 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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