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Kahlúa Brownies w/ Buttercream Frosting




Source of Recipe


From "Stop and Smell the Rosemary...Recipes and Traditions to Remember". The Junior League of Houston, Inc.


List of Ingredients




CRUST:
1/3 cup light brown sugar, firmly packed
5-1/3 Tblsp. unsalted butter, at room temperature
2/3 cup all-purpose flour, sifted
1/2 cup finely chopped pecans

FILLING:
2 oz. unsweetened chocolate
1/4 cup solid vegetable shortening
4 Tblsp. unsalted butter
2 large eggs
1/2 cup sugar
1/2 cup light brown sugar, firmly packed
1 tsp. vanilla extract
1/4 cup Kahlúa
1/2 cup all-purpose flour, sifted
1/4 tsp. salt
1/2 cup chopped pecans

BUTTERCREAM FROSTING:
6 Tblsp. unsalted butter, at room temperature
2 cups sifted powdered sugar
1 Tblsp. Kahlúa
1 Tblsp. heavy whipping cream

GLAZE:
2 oz. semi-sweet chocolate
1 oz. unsweetened chocolate
2 tsp. solid vegetable shortening


Recipe



Preheat oven to 350° F. Grease and flour a 9-inch square baking pan. Cream sugar and butter until light and fluffy. Slowly add flour and continue to mix until blended. Add pecans. When completely combined, press crust into bottom of prepared pan. Set aside.

Combine chocolate, shortening, and butter in a small saucepan over low heat. Stir until chocolate is melted and mixture is smooth. Cool. Combine eggs, sugars, and vanilla in a large bowl. Mix until blended. Stir into cooled chocolate mixture. Add Kahlúa. Slowly add flour and salt, mixing until batter is smooth. Stir in pecans. Pour filling into prepared crust. Bake 25 minutes, or until tester inserted in center comes out clean. Be careful not to overbake. Let cool.

Buttercream Frosting: Cream butter, sugar, Kahlúa, and cream in a small bowl until smooth and creamy. Spread over cooled filling mixture and refrigerate 30 minutes. More Kahlúa may be added to make spreading easier. For a less sweet brownie, use half of Buttercream Frosting.

Glaze: Melt chocolates and shortening over low heat, stirring constantly. Cool and spread over Buttercream Frosting.

Yield: 3 dozen brownies.