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Praline and Kahlua Brownies

RG

Ingredients

Praline Crust

  • 1/3 cup light brown sugar, firmly packed
  • 5 1/3 tablespoons butter
  • 2/3 cup all-purpose flour
  • 1/2 cup pecans, finely chopped

Brownie Filling

  • 2 ounces unsweetened baking chocolate (2 squares)
  • 1/4 cup solid vegetable shortening
  • 4 tablespoons butter
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar, firmly packed
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/4 cup Kahlua liqueur
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup pecans, chopped

Kahlua Butter Cream Frosting

  • 2 tablespoons butter, softened
  • 2 cups confectioners' sugar, sifted
  • 1 tablespoon Kahlua liqueur
  • 1 tablespoon cream

Instructions

  1. Praline Crust: Mix together the brown sugar, butter, flour and pecans.
  2. Pat evenly over the bottom of a 9-inch square baking pan and set aside.
  3. Heat the oven to 350 degrees F.
  4. Brownie Filling: In a large saucepan, melt the chocolate with the shortening and butter over low heat. Remove from the heat and cool for 5 minutes.
  5. Beat in the sugars and vanilla extract; add the eggs one at a time while beating.
  6. Stir in the Kahlua.
  7. Add the flour and salt, mixing to a smooth batter.
  8. Fold in the pecans.
  9. Pour into the pan lined with praline crust and bake for 25 minutes, being careful not to over-bake.
  10. Let cool in the pan.
  11. Kahlua Butter Cream Frosting: Beat all the ingredients until smooth and creamy. If necessary, beat in additional Kahlua for a good spreading consistency.
  12. Spread frosting over the top of the brownies; place in the refrigerator 1/2 hour to set before cutting.

Source: Junior League Centennial Cookbook


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