Southern Pecan Pie Cappuccino Squares
Source of Recipe
Pillsbury Bake-Off
List of Ingredients
-----FILLING-----
1/4 c Butter
2 tb All-purpose flour
3/4 c Firmly packed brown sugar
2 Eggs lightly beaten
1 t Instant coffee granules or crystals
1 t Hot water
2 ts Bourbon
1 t Vanilla
2 c Chopped pecans
-----BROWNIE-----
1 pk (1 lb. 5.5 oz.) fudge brownie mix
1/2 c Cold strong brewed coffee
1/3 c Oil
1 Egg
1/2 c Semi-sweet chocolate chips
-----GLAZE-----
2 ts Butter or margarine
1/2 c Semi-sweet chocolate chips
1 tb Whipping cream
-----TOPPING-----
1 c Whipping cream
1/4 c Powdered sugar
2 ts Bourbon Recipe
1. Heat oven to 350. Grease bottom only of 13x9-inch pan. In medium saucepan, melt 1/4 cup butter; stir in flour until smooth. Add brown sugar and 2 eggs; mix well. Cook over medium high heat 5 minutes or until thickened, stirring constantly. Remove from heat. Dissolve instant coffee in hot water; stir into filling. Add 2 teaspoons bourbon, vanilla and pecans; mix well. Set aside.
2. In large bowl combine brownie mix, coffee, oil and 1 egg; beat 50 strokes by hand. Stir in 1/2 cup chocolate chips. Spread in greased pan. Spoon and spread filling evenly over top.
3. Bake at 350 for 30 to 40 minutes or until set and deep golden brown. DO NOT OVER BAKE.
4. In small, saucepan over very low heat, melt glaze ingredients, stirring constantly. Immediately drizzle over warm brownies. Cool completely.
5. To serve, beat topping ingredients until stiff peaks form. Top each dessert square with whipped cream. Garnish with chocolate dipped pecans, if desired. Store in refrigerator.
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