| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Niger |
Toohot01 |
1 |
servings |
INGREDIENTS
| 5 |
oz |
Unsweetened chocolate; coarsely chopped |
| 1 1/2 |
c |
Unsalted butter; room temperature |
| 1/4 |
c |
Finely-ground espresso beans |
| 1/2 |
ts |
Salt |
| 2 1/2 |
c |
Sugar |
| 2 |
lg |
Eggs |
| 1 |
ts |
Vanilla extract |
| 1 1/4 |
c |
All-purpose flour |
| 1 |
c |
Pecans; coarsely chopped |
|
|
=== GLAZE === |
| 1/4 |
c |
Kahlua or other coffee liqueur |
| 1 |
tb |
Unsalted butter; softened |
| 1 |
ts |
Vanilla extract |
| 1 |
c |
Powdered sugar |
INSTRUCTIONS
Preheat oven to 325 degrees. Butter and flour a 9- by 12-inch baking
pan. Line bottom of pan with parchment paper; butter and flour paper.
Combine chocolate, butter, espresso and salt in top of double boiler
over simmering water. Stir until chocolate melts and mixture is
smooth. Cool. In large bowl, combine sugar, eggs and 1 teaspoon
vanilla and whisk until smooth. Add melted chocolate mixture and
whisk until smooth. Gently fold in flour, just until it disappears.
Fold in pecans. Pour into prepared pan; smooth top. Bake until
toothpick inserted into center comes out clean, about 35 minutes.
Cool brownies on rack 1 hour. Whisk Kahlua, vanilla and butter in
small bowl until well blended. Add powdered sugar and whisk until
smooth icing forms. Spread over brownies and let set at least 1 hour
before cutting. This recipe yields ?? brownies.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-1E07 broadcast
10-27-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-27-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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