mudslide brownies
(2 ratings)
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(2 ratings)
Ingredients For mudslide brownies
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6 (1-oz.) unsweetened chocolate baking squares
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1/2 cup plus 2 tablespoon unsalted butter, divided
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1 cup granulated sugar
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1 cup firmly packed light brown sugar
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3 large eggs
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4 teaspoons espresso powder, divided
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2 tablespoons plus 2 tsp. kahlua, divided
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1 1/2 cups all-purpose flour
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1/2 teaspoon salt
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1 cup chopped pecans, toasted
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2 tablespoons whipping cream or half-and-half
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2 tablespoons vodka
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2 1/4 to 2 1/2 cups powdered sugar
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garnish: chocolate-covered espresso coffee beans, chopped
How To Make mudslide brownies
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1Melt 4 chocolate baking squares and 1/2 cup butter in a heavy saucepan over low heat, stirring occasionally. Remove from heat, and transfer to a large bowl. Add sugars; stir well. Stir in eggs, 2 teaspoon espresso powder, and 2 teaspoon Kahlua. Add flour and salt, stirring until blended. Stir in pecans. Spread batter into a lightly greased aluminum foil-lined 11" x 7" pan. Bake at 325° for 26 to 28 minutes or until brownies appear set on top. Cool completely in pan on a wire rack. Melt remaining 2 chocolate baking squares and 2 Tbsp. butter in heavy saucepan, stirring occasionally. Remove from heat; transfer to a medium bowl. Stir in remaining 2 tsp. espresso powder, whipping cream, vodka, and remaining 2 Tbsp. Kahlua. Add enough powdered sugar to make a good spreading consistency, beating at medium speed with an electric mixer until smooth. Spread frosting over cooled brownies; garnish, if desired. Let stand until frosting is set.
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2Use foil to lift uncut brownies out of the pan. Cut into bars to serve. Note: If you prefer not to add any alcohol to this dessert, you can use sweetened coffee instead of the Kahlua and omit the vodka.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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