Coffee Brownies Recipe
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Category: |
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Ingredients: |
Ingredients: 5 oz. good-quality unsweetened chocolate, coarsely chopped
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
1/4 cup espresso powder
1/2 tsp. salt
2 1/2 cups sugar
5 large eggs, room temperature
1 tsp. vanilla extract
1 1/4 cups all-purpose flour
1 cup pecans, coarsely chopped
Glaze:
1/4 cup Kahlua
1 tsp. vanilla
1 tbl. softened butter
1 cup powdered sugar
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Directions: |
Directions:Preheat the oven to 325º. Butter and flour a 9 x 13" pan and line the bottom with parchment paper. Butter and flour the paper.
Combine the chocolate, butter, espresso, and salt in the top of a double boiler over simmering water. Heat, stirring, until melted and smooth (you could also do this in a glass bowl in the microwave). Let cool.
In a large bowl, combine the sugar, eggs, and vanilla and whisk until smooth. Add the melted chocolate mixture and whisk until well combined. Fold in the flour just until it disappears. Gently fold in the pecans. Pour into the prepared pan, smoothing the top.
Bake approximately 35 - 40 minutes, or until a toothpick inserted in center comes out clean.
For the glaze, whisk together the Kahlua, vanilla, and butter until incorporated. Add the powdered sugar and beat until a smooth icing forms. Spread over the cooled brownies and let set 1 hour or more before cutting into squares. |
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Personal
Notes: |
Personal
Notes: We took Andrew and Kristen on a tour of Arrington Vineyards, which means we sampled a lot of wine and then had a lovely picnic on the grounds. These brownies proved to be as good as they sound; and even better, they freeze very well.
The recipe is from Mary Sue Milliken and Susan Feniger, whose restaurant in LA, Border Grill, we had just enjoyed with Oliver days before Andrew and Kristen visited us in Nashville.
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