Brownies With Coffee Glaze

Recipe Ingredients

5 oz	142g	Unsweetened chocolate - coarsely chopped
1 1/2 cups	297g / 10oz	Unsalted butter - room temperature
1/4 cup	40g / 1.4oz	Finely-ground espresso beans
1/2 teaspoon	2.5ml	Salt
2 1/2 cups	495g / 17oz	Sugar
2 cups	396g / 13oz	Eggs (large)
1 teaspoon	5ml	Vanilla extract
1 1/4 cups	78g / 2.8oz	All-purpose flour
1 cup	146g / 5.1oz	Pecans - coarsely chopped
		Glaze
1/4 cup	59ml	Kahlua or other coffee liqueur
1 tablespoon	15ml	Unsalted butter - softened
1 teaspoon	5ml	Vanilla extract
1 cup	198g / 7oz	Powdered sugar

Recipe Instructions

Preheat oven to 325 degrees. Butter and flour a 9- by 12-inch baking pan. Line bottom of pan with parchment paper; butter and flour paper.

Combine chocolate, butter, espresso and salt in top of double boiler over simmering water. Stir until chocolate melts and mixture is smooth. Cool.

In large bowl, combine sugar, eggs and 1 teaspoon vanilla and whisk until smooth. Add melted chocolate mixture and whisk until smooth. Gently fold in flour, just until it disappears. Fold in pecans. Pour into prepared pan; smooth top.

Bake until toothpick inserted into center comes out clean, about 35 minutes. Cool brownies on rack 1 hour.

Whisk Kahlua, vanilla and butter in small bowl until well blended. Add powdered sugar and whisk until smooth icing forms. Spread over brownies and let set at least 1 hour before cutting.

This recipe yields ?? brownies.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-1E07 broadcast 10-27-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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