Munk/Mi (12:55:27 PM) :

COFFEE BROWNIES
From Too Hot Tamales, by Mary Sue Milliken and Susan Fenniger

8 oz. unsweetened chocolate, coarsely chopped
1-1/4 cups butter, softened
1/4 cup finely-ground espresso beans
1/2 teaspoon salt
2-1/2 cups sugar
5 large eggs
1 teaspoon vanilla extract
1-1/4 cups flour
1 cup pecans, coarsely chopped

Glaze

1/4 cup Kahlua
1 teaspoon vanilla
1 tablespoon softened butter
1 cup powdered sugar

Preheat the oven to 325 degrees. Butter and flour a 9" x 12" baking pan and line the bottom with parchment paper. Butter and flour the paper.

Combine the chocolate, butter, espresso and salt in the top of a double boiler or a heatproof bowl set over simmering water. Heat, stirring, until melted and smooth. Let cool.

In a large bowl, combine the sugar, eggs, and vanilla and whisk until smooth. Add the melted chocolate mixture and whisk until well combined. Fold in the flour just until it disappears. Gently fold in the pecans. Pour into the prepared pan, smoothing the top. Bake
about 35 minutes or until a toothpick comes out clean.

For the glaze, whisk together the Kahlua, vanilla and butter. Add the powdered sugar and beat until a smooth icing forms. Spread over the cooled brownies and let set 1 hour before cutting into squares.

Makes 12 large, or 20 small brownies.