Ingredients: |
Ingredients: Ingredients
Crust:
1/3 cup light brown sugar
5 T. unsalted butter, softened
2/3 c. all purpose flour
½ c. finely chopped pecans
¼ teaspoon. salt
Brownies:
2 ounces unsweetened baking chocolate
1 stick unsalted butter, softened
½ c. sugar
½ c. light brown sugar
2 eggs
1 t. pure vanilla extract
2 T. Kahlua
½ c. all purpose flour
½ teaspoon. salt
Buttercream Frosting:
6 T. unsalted butter, softened
2 cups powdered sugar, sifted
2 teaspoon. Kahlua
1 T. heavy cream
Glaze:
3 ounces semi-sweet chocolate
2 teaspoon. shortening or oil
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Directions: |
Directions:Preheat the oven to 350 degrees.
Line an 8x8 inch square baking pan with parchment paper and spray lightly with cooking spray.
To make the crust, cream the sugar and butter until light and fluffy. Slowly add the flour and continue to mix until blended. Add the pecans. When completely combined, press the dough into the bottom of the prepared pan; set aside.
Make the filling, combine the chocolate, shortening and butter in a large saucepan over low heat. Stir until the chocolate is melted and the mixture is smooth. Cool for 8 to 10 minutes. Stir in the sugars and then add the eggs one at a time, blending well. Add the vanilla and Kahlua. Slowly add the flour and salt, and mix until the batter is smooth. Pour and scrape the filling into the prepared crust. Bake 25 minutes, or until a tester inserted near the center comes out with a few fudgy crumbs. Be careful not to over bake. Cool.
For the frosting, cream the butter, sugar, Kahlua and cream in a bowl until smooth and creamy. Spread over the cooled brownies and refrigerate 30 minutes. More Kahlua may be added to make spreading easier.
For the glaze, melt the chocolates and shortening in a microwave in 30 minute increments until melted. Cool for a minute or so and drizzle over the butter cream frosting. |
This recipe for Kaluha Brownies with Butter Cream Frosting is from