You may also like
Categories:
crust all-purpose brown sugar cold butter pecans layer butter shortening chocolate brown sugar sugar eggs coffee liqueur milk vanilla salt all-purpose powdered sugar butter coffee milk
Viewed: 13 - Published at: 3 years agoIngredients
- For Crust
- 2/3 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/3 cup cold butter
- 1/2 cup finely chopped pecans
- For Brownie layer
- 1/4 cup butter
- 1/4 cup shortening
- 2 ounces good quality unsweetened chocolate
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/4 cup coffee liqueur, such as kahlua
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- For Frosting
- 2 cups sifted powdered sugar
- 2 tablespoons butter, melted
- 1 teaspoon coffee liqueur (Kahlua)
- 1 -2 tablespoon milk
Method
- For crust, stir together the 2/3 cup flour and 1/2 cup brown sugar.
- Using a pastry blender, cut in the 1/3 cup butter until pieces are the size of fine crumbs.
- Stir in the 1/2 cup finely chopped pecans.
- Press mixture into an ungreased 9x9 pan; set aside.
- For brownie layer, in a medium saucepan over low heat, melt the 1/4 cup butter, shortening and chocolate, stirring until smooth.
- Remove from heat.
- Cool slightly (about 5 minutes).
- Stir in 1/2 cup brown sugar and granulated sugar.
- Add the eggs, one at a time, beating after each addition just until combined.
- Stir in the 1/4 cup coffee liqueur, the 2 tablespoons milk, vanilla, and salt.
- Add the 1/2 cup flour and stir just until moistened.
- Pour batter over crust.
- Bake in a 350° oven for 20 to 25 minutes or until toothpick inserted in center comes out clean with crumbs clinging to it.
- Cool brownies in pan on wire rack.
- For frosting, stir together the powdered sugar, melted butter, and the 1 teaspoon coffee liqueur.
- Stir in enough of the 1 to 2 tablespoons milk to make a spreading consistency.
- Spread over cooled brownies. Cut into bars.
