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 Kahlœa
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup chopped pecans
Kahlœa 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 Kahlœa 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 Kahlœa 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.
Kahlœa 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 Kahlœa 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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