Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| 4 ounces | Unsweetened chocolate; chopped |
| 1½ \N | Sticks butter |
| 2 tablespoons | Instant expresso powder |
| 3 \N | Eggs |
| 2 cups | Sugar |
| 1 cup | All-purpose flour |
| ¼ teaspoon | Salt |
| 1 cup | Pecans; chopped |
| ¼ cup | Confectioner's sugar; + |
| 2 tablespoons | Confectioner's sugar |
| 2 tablespoons | Kahlua |
GLAZE
1. Preheat oven to 350 degrees F. Line a 9 x 12 inch pan with parchment.
2. Combine chocolate and butter in a heavy saucepan and melt over low heat, stirring until smooth. Stir in expresso to dissolve and set aside to cool.
3. In the bowl of an electric mixer, beat together eggs and sugar until smooth. Pour cooled chocolate and beat to combine. Beat in Kahlua. Add flour and salt and beat until smooth and thick. Stir in pecans.
4. Spoon batter into prepared pan and bake about 35 minutes, until a tester comes out with moist crumbs clinging to it. Cool in pan on rack.
5. Make glaze by whisking together confectioner's sugar and Kahlua until smooth. Spread a thin layer over brownies, cut into squares, and remove from pan.
Recipe by: Totally Chocolate Cookbook by H. Siegel and K. Gillingham Posted to recipelu-digest Volume 01 Number 205 by "Lynn Ratcliffe" <mcgrew@...> on Nov 6, 1997