Mudslide Brownies

Kathleen Riemer



pinch tips: How to Melt Chocolate



6 (1-oz.) unsweetened chocolate baking squares
1/2 cup plus 2 tablespoon unsalted butter, divided
1 cup granulated sugar
1 cup firmly packed light brown sugar
3 large eggs
4 teaspoons espresso powder, divided
2 tablespoons plus 2 tsp. kahlua, divided
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup chopped pecans, toasted
2 tablespoons whipping cream or half-and-half
2 tablespoons vodka
2 1/4 to 2 1/2 cups powdered sugar
garnish: chocolate-covered espresso coffee beans, chopped

Directions Step-By-Step

Melt 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.
Use 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.

About this Recipe

Course/Dish: Chocolate, Other Desserts