Recipe

A A A

• 2/3 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/3 cup cold butter
• 1/2 cup finely chopped pecans
• 1/4 cup butter
• 1/4 cup shortening
• 2 oz good quality unsweetened chocolate
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1/4 cup coffee liqueur , such as kahlua
• 2 tbsp milk
• 1 tsp vanilla
• 1/4 tsp salt
• 1/2 cup all-purpose flour
• 2 cups sifted powdered sugar
• 2 tbsp butter, melted
• 1 tsp coffee liqueur ( kahlua)
• 1 -2 tbsp milk

• 1 For crust, stir together the 2/3 cup flour and 1/2 cup brown sugar.
• 2 Using a pastry blender, cut in the 1/3 cup butter until pieces are the size of fine crumbs.
• 3 Stir in the 1/2 cup finely chopped pecans.
• 4 Press mixture into an ungreased 9x9 pan; set aside.
• 5 For brownie layer, in a medium saucepan over low heat, melt the 1/4 cup butter, shortening and chocolate, stirring until smooth.
• 6 Remove from heat.
• 7 Cool slightly (about 5 minutes).
• 8 Stir in 1/2 cup brown sugar and granulated sugar.
• 9 Add the eggs, one at a time, beating after each addition just until combined.
• 10 Stir in the 1/4 cup coffee liqueur, the 2 tablespoons milk, vanilla, and salt.
• 11 Add the 1/2 cup flour and stir just until moistened.
• 12 Pour batter over crust.
• 13 Bake in a 350° oven for 20 to 25 minutes or until toothpick inserted in center comes out clean with crumbs clinging to it.
• 14 Cool brownies in pan on wire rack.
• 15 For frosting, stir together the powdered sugar, melted butter, and the 1 teaspoon coffee liqueur.
• 16 Stir in enough of the 1 to 2 tablespoons milk to make a spreading consistency.
• 17 Spread over cooled brownies. Cut into bars.