Praline and Kahlua Brownies

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 (1 ounce) squares unsweetened baking chocolate
• 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

Praline Crust

1. 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.

Brownie Filling

1. In a large saucepan, melt the chocolate with the shortening and butter over low heat. Remove from the heat and cool for 5 minutes.
2. Beat in the sugars and vanilla extract; add the eggs one at a time while beating.
3. Stir in the Kahlua.
4. Add the flour and salt, mixing to a smooth batter.
5. Fold in the pecans.
6. Pour into the pan lined with praline crust and bake for 25 minutes, being careful not to over-bake.
7. Let cool in the pan.

Kahlua Butter Cream Frosting

1. Beat all the ingredients until smooth and creamy. If necessary, beat in additional Kahlua for a good spreading consistency.
2. Spread frosting over the top of the brownies; place in the refrigerator for 1/2 hour to set before cutting.

Attribution

Junior League Centennial Cookbook