Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Preheat oven to 325 degrees F. Butter and flour 9 by 12inch 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.

TOO HOT TAMALES SHOW #TH1E07 LATIN OKTOBERFEST

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