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    Kahlua Pralines & Cream Brownies


    Source of Recipe


    Tina

    List of Ingredients




    Praline Crust (recipe follows)
    2 (1 ounce) squares unsweetened chocolate
    1/2 cup butter
    2 large eggs
    1/2 cup granulated sugar
    1/2 cup packed brown sugar
    2 teaspoons vanilla extract
    1/4 cup Kahl�a
    1/3 cup all-purpose flour
    1/4 teaspoon salt
    1/2 cup chopped pecans
    Kahl�a Butter Cream Frosting (recipe follows)
    Chocolate Glaze (recipe follows)

    Recipe



    Prepare Praline Crust. Preheat oven to 350 degrees F.
    Microwave chocolate and butter on high for 1 1/2 minutes or until melted, stirring once, or melt in a saucepan. Let cool 10 minutes.

    In a medium size bowl, beat eggs, sugars and vanilla extract until blended; then beat in Kahl�a and the cooled chocolate mixture. Stir in flour, salt and pecans. Spread batter over the prepared crust. Bake for approximately 35 minutes until set and wooden pick inserted has just a few crumbs on it (do not overbake). Let cool.

    Spread Kahl�a Butter Cream Frosting over brownies, then drizzle Chocolate Glaze over frosting. Chill 5 minutes to set; cut into bars. Store brownies tightly covered.

    Praline Crust
    1/3 cup packed brown sugar
    1/3 cup softened butter
    1/2 cup all-purpose flour
    1/2 cup finely chopped pecans
    In a bowl, stir together all crust ingredients. Press mixture evenly into an 8- or 9-inch square pan.

    Kahl�a Butter Cream Frosting
    2 cups confectioners' sugar
    2 tablespoons softened butter
    1 tablespoon Kahlua
    1 to 2 tablespoons milk
    In a bowl, stir together confectioners' sugar, butter, Kahlua and milk until smooth. Add more Kahl�a if needed for spreading consistency.

    Chocolate Glaze
    2 (1 ounce) squares semisweet chocolate
    1 (1 ounce) square unsweetened chocolate
    2 teaspoons vegetable shortening
    In a glass bowl, melt all ingredients in microwave on HIGH for 1 to 1 1/2 minutes. Stir to blend. Cool 5 minutes before using.

 

 

 


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