Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Brownies with Coffee Glaze
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 474
- Total Fat
- 28
- Saturated Fat
- 15
- Carbohydrates
- 52
- Dietary Fiber
- 2
- Sugar
- 41
- Protein
- 4
- Cholesterol
- 71
- Sodium
- 87
- Total: 3 hr 15 min
- Prep: 2 hr 30 min
- Cook: 45 min
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.
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.