Kahlua Pralines and Cream Brownies
with Kahlua Butter Cream Frosting

Yield: 16 brownies

Ingredients

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

Brownie

• 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 Kahlua
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup chopped pecans

Kahlua Butter Cream Frosting

• 2 cups confectioners' sugar
• 2 tablespoons softened butter
• 1 tablespoon Kahlua
• 1 to 2 tablespoons milk

Chocolate Glaze

• 2 (1 ounce) squares semisweet chocolate
• 1 (1 ounce) square unsweetened chocolate
• 2 teaspoons vegetable shortening

Instructions

Praline Crust

1. In a bowl, stir together all crust ingredients.
2. Press mixture evenly into an 8 or 9 inch square pan.

Brownie

1. Heat oven to 350 degrees F.
2. Microwave chocolate and butter on high for 1 1/2 minutes or until melted, stirring once, or melt in a saucepan.
3. Let cool for 10 minutes.
4. In a medium size bowl, beat eggs, sugars and vanilla extract until blended; then beat in Kahlua and the cooled chocolate mixture.
5. Stir in flour, salt and pecans.
6. Spread batter over the prepared crust.
7. Bake for approximately 35 minutes until set and wooden pick inserted has just a few crumbs on it (do not over-bake). Let cool.
8. Spread Kahlua Butter Cream Frosting over brownies, then drizzle Chocolate Glaze over frosting.
9. Chill for 5 minutes to set; cut into bars.
10. Store brownies tightly covered.

Kahlua Butter Cream Frosting

1. In a bowl, stir together confectioners' sugar, butter, Kahlua and milk until smooth. Add more Kahlua if needed for spreading consistency.

Chocolate Glaze

1. In a glass bowl, melt all ingredients in microwave on HIGH for 1 to 1 1/2 minutes. Stir to blend.
2. Cool for 5 minutes before using.