Kahlua Coffee Brownies (using brownie mix)
rec.food.cooking/Dan Berry (2000)

Kahlua coffee brownies with pecans and for pizzazz you could do a topping of drizzled white chocolate.

If you have the opportunity and want to "kick it up a notch", serve with a scoop of good vanilla ice-cream and raspberries or blackberries simmered a bit with some sugar and vanilla and some fresh lemon juice. Top with whipped cream. Dust with powdered cocoa mixed with powdered sugar. Garnish with a mint leaf.

It's my wife's recipe clipped from a magazine long ago. This recipe is a favorite for dinner parties and is asked for again and again. Oh and it's easy... from a box. (I'm almost ashamed but they taste so good)

I would add that it is a rich dish, and 2" by 2" brownie is just enough to leave them panting.

Oh, she tastes as she goes (me too) and will often add more vanilla or more butter or more sugar or more anything if it doesn't taste quite right.

1 (21 1/2 oz) pkg. Pillsbury fudge brownie mix
1/2 cup Kahlua
1/2 cup Oil
2 Eggs
1 cup pecans (optional)

Glaze
1 oz Semi-sweet chocolate (or white)
1 tblsp Butter (or more)

Kahlua Frosting
1/2 cup Butter softened
2 Cups Powdered Sugar
2 Tblsp. Kahlua
2 to 3 tsp. Milk
1 tsp. Instant coffee
1/2 tsp. Vanilla (I use at least 1 tsp.)

Heat oven to 350 degrees. Grease 9 x 13 inch pan. Combine brownie ingredients and beat 50 strokes by hand. Spread in pan. Bake for 30 to 35 minutes. Cool.Prepare Kahlua Frosting - In a small bowl beat butter until light and fluffy. Add sugar and vanilla; blend well. In a small saucepan heat Kahlua with instant coffee. Gradually add coffee mixture and milk to powdered sugar. Beat until smooth. Spread over cooled brownies.In a small saucepan over low heat, milt glaze ingredients, stirring occasionally. Drizzle glaze over frosting. Refrigerate until firm. Cut into bars.