Brownies with Coffee Glaze

Total Time:
3 hr 15 min
Prep:
2 hr 30 min
Cook:
45 min

Level:
Easy

Ingredients
  • 5 ounces unsweetened chocolate, coarsely chopped
  • 1 1/2 cups unsalted butter, room temperature
  • 1/4 cup finely ground espresso beans
  • 1/2 teaspoon salt
  • 2 1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all purpose flour
  • 1 cup pecans, coarsely chopped
  • Glaze:
  • 1/4 cup Kahlua or other coffee liqueur
  • 1 tablespoon unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
Directions
  • Preheat oven to 325 degrees F. Butter and flour 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.

  • 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 top.

  • Bake until toothpick inserted into center comes out clean, about 35 minutes. Cool brownies on rack 1 hour.

  • 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.

  • Bullet Points

  • * Kahlua is a popular coffee flavored liqueur from Mexico. It's basically a coffee flavored brandy.

  • * Tia Maria is another coffee liqueur from Jamaica.


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