4 oz unsweetened chocolate
2/3 cup butter, room temperature
2 cups granulated sugar
1 tsp vanilla exract
1/2 cup Kahlua
1 1/4 cup all purpose flour
1 tsp baking powder
1 tsp salt
2 tbsp Kahlua
1 tsp instant coffee
1/2 cup (2 stick) butter, room temperature
2 cups powdered sugar
1/2 tsp vanilla extract
2-3 tsp milk
1 oz semi-sweet chocolate
1 tbsp butter
Preheat oven to 350ºF. Grease a 9" x 13" baking pan.
In a medium saucepan over low heat, melt the chocolate and butter together. Remove pan from heat and mix in sugar, eggs, vanilla and Kahlua. Stir in flour, baking powder and salt.
Spread in prepared pan. Bake at 350ºF, 25-30 minutes or until batter starts to pull away from sides of pan. Cool.
In a small bowl, mix Kahlua with instant coffee, stirring until coffee is dissolved. In a medium bowl, cream butter, powdered sugar and vanilla together. Add coffee mixture and beat until well blended. Add milk to desired consistency. Spread frosting over cooled brownies.
In a small saucepan, melt chocolate and butter together. Cool slightly, then drizzle topping over frosting. Cool until chocolate is set. Cut into bars.