Kahlua Brownies with Buttercream Frosting and Chocolate Glaze
Yields 3 dozen brownies
Crust:
1/3 cup light brown sugar, firmly packed
5 1/3 tblsp unsalted butter, room temperature
2/3 cup all purpose flour, sifted
1/2 cup finely chopped pecans
Filling:
2 oz unsweetened chocolate
1/4 cup solid vegetable shortening
4 tblsp unsalted butter
2 lg eggs
1/2 cup sugar
1/2 cup light brown sugar, firmly packed
1 tsp vanilla extract
1/4 cup Kahlua
1/2 cup all purpose flour, sifted
1/4 tsp salt
1/2 cup chopped pecans
Buttercream Frosting:
6 tblsp unsalted butter, room temperature
2 cups sifted powdered sugar
1 tblsp Kahlua
1 tblsp heavy whipping cream
Glaze:
2 oz semi-sweet chocolate
1 oz unsweetened chocolate
2 tsp solid vegetable shortening
Preheat oven to 350. Grease and flour a 9 inch square baking pan. Cream sugar and butter until light and fluffy. Slowly add flour and continue to mix until blended. Add pecans. When completely combined, press crust into bottom of prepared pan. Set aside.
Combine chocolate, shortening and butter in a small saucepan over low heat. Stir until chocolate is melted and mixture is smooth. Cool. Combine eggs, sugars and vanilla in a large bowl. Mix until blended. Stir into cooled chocolate mixture. Add Kahlua. Slowly add flour and salt, mixing until batter is smooth. Stir in pecans. Pour filling into prepared crust. Bake 25 minutes or until tester inserted in center comes out clean. Be careful not to overbake. Let cool.
Buttercream Frosting: Cream butter, sugar, Kahlua, and cream in a small bowl until smooth and creamy. Spread over cooled filling mixture and refrigerate 30 minutes. More Kahlua may be added to make spreading easier. For a less sweet brownie, use half of Buttercream Frosting.
Melt chocolates and shortening over low heat, stirring constantly. Cool and spread over Buttercream Frosting.
From: Stop and Smell the Rosemary, Junior League of Houston |
