Since these were only for 2 people, I cut the recipe in half, baked it for the same amount of time and kept the amount of espresso powder and liquor the same.. minus the vodka (it's flavorless). These were really flavorful with a great brownie texture The previous reviewer said the original recipe had too much "booze" in it..but you can barely taste it. (my mother's Christmas Bourbon Balls could knock me for a loop!). When chopping the espresso beans, do it by hand as the Cuisinart will chop them too finely.
Yummy ingredients from the popular drink--chocolate, espresso, and whipping cream--make a splash in these decadent bars filled with chopped pecans and garnished wtih chocolate-covered espresso beans.
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- 6 (1-oz.) unsweetened chocolate baking squares
- 1/2 cup plus 2 tablespoon unsalted butter, divided
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 3 large eggs
- 4 teaspoons espresso powder, divided (we tested with CafÃ© Bustello)
- 2 tablespoons plus 2 tsp. coffee liqueur, divided
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup chopped pecans, toasted
- 2 tablespoons whipping cream or half-and-half
- 2 tablespoons vodka
- 2 1/4 to 2 1/2 cups powdered sugar
- Garnish: chocolate-covered espresso coffee beans, chopped
- Melt 4 chocolate baking squares and 1/2 cup butter in a heavy saucepan over low heat, stirring occasionally. Remove from heat, and transfer to a large bowl. Add sugars; stir well. Stir in eggs, 2 teaspoon espresso powder, and 2 teaspoon coffee liqueur. Add flour and salt, stirring until blended. Stir in pecans.
- Spread batter into a lightly greased aluminum foil-lined 13" x 9" pan (or see note). Bake at 325° for 20 to 25 minutes or until brownies appear set on top. Cool completely in pan on a wire rack.
- Melt remaining 2 chocolate baking squares and 2 Tbsp. butter in heavy saucepan, stirring occasionally. Remove from heat; transfer to a medium bowl. Stir in remaining 2 tsp. espresso powder, whipping cream, vodka, and remaining 2 Tbsp. coffee liqueur. Add enough powdered sugar to make a good spreading consistency, beating at medium speed with an electric mixer until smooth. Spread frosting over cooled brownies; garnish, if desired. Let stand until frosting is set. Use foil to lift uncut brownies out of the pan. Cut into bars to serve.
- Note: For really thick, showy brownies, we baked these in an 11" x 7" pan at 325° for 26 to 28 minutes.
If you prefer not to add any alcohol to this dessert, you can use sweetened coffee Instead of the coffee liqueur and omit the vokda.
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