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Ingredientes
- 5 ounce Unsweetened chocolate coarsely minced
- 1 1/2 c. Unsalted butter room temperature
- 1/4 c. Finely-grnd espresso beans
- 1/2 tsp Salt
- 2 1/2 c. Sugar
- 2 lrg Large eggs
- 1 tsp Vanilla extract
- 1 1/4 c. All-purpose flour
- 1 c. Pecans coarsely minced
- 1/4 c. Kahlua or possibly other coffee liqueur
- 1 Tbsp. Unsalted butter softened
- 1 tsp Vanilla extract
- 1 c. Powdered sugar
Direcciones
- 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 till chocolate melts and mix is smooth. Cold.
- In large bowl, combine sugar, Large eggs and 1 tsp. vanilla and whisk till smooth. Add in melted chocolate mix and whisk till smooth. Gently mix in flour, just till it disappears. Mix in pecans. Pour into prepared pan; smooth top.
- Bake till toothpick inserted into center comes out clean, about 35 min. Cold brownies on rack 1 hour.
- Whisk Kahlua, vanilla and butter in small bowl till well blended. Add in powdered sugar and whisk till smooth icing forms. Spread over brownies and let set at least 1 hour before cutting.
