Mudslide Brownies

1
Kathleen Riemer

By
@darkinsanity

..

Rating:
★★★★★ 2 votes

Ingredients

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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

How to Make Mudslide Brownies

Step-by-Step

  • 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.
  • 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.

Printable Recipe Card

About Mudslide Brownies

Course/Dish: Chocolate, Other Desserts




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