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COFFEE BROWNIES

List of Ingredients





5 ounces unsweetened chocolate, coarsely chopped
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
1/4 cup finely ground espresso beans
1/2 teaspoon salt
2 1/2 cups sugar
5 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 cup pecans, coarsely chopped
GLAZE
1/4 cup Kahlua
1 teaspoon vanilla
1 tablespoon softened butter
1 cup powdered sugar


Recipe



Preheat oven to 325 degrees. Butter and flour a 9-by-12-inch baking pan and line the bottom with parchment paper. Butter and flour the paper.

Combine chocolate, butter, espresso and salt in the top of a double boiler or a heat-proof bowl set over simmering water. Heat, stirring, until melted and smooth. Let cool.

In a large bowl, combine sugar, eggs and vanilla and whisk until smooth. Add melted chocolate mixture and whisk until well combined. Fold in the flour just until it disappears. Gently fold in the pecans. Pour into prepared pan, smoothing the top.

Bake about 35 minutes, or until a toothpick inserted in the center comes out clean.

For the glaze, whisk together the Kahlua, vanilla and butter until incorporated. Add 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. Lift out and transfer to a serving plate or tin.

Yield: 12 large or 20 small brownies