Recipe courtesy of Mary Sue Milliken and Susan Feniger
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3 hr 15 min
2 hr 30 min
45 min




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.

Cook's Note

* 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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