Let me tell you now, this is ultra rich and fudgey, so dieters beware. Also, if you are an insomniac, this will only promote your problem. The coffee and chocolate is sure to keep you up for hours.
Overall I was well pleased with the recipe. The only issue I had was that the chocolate covered coffee beans were not that easy to grind and then they did not stick to the frosting, even though I did press down on the top after sprinkling.
Mudslide Brownies
adapted from Southern Living
Ingredients/Brownie Layer
1/2 cup butter
3 eggs
2 tsp espresso powder
2 tbs coffee liqueur
4 (1 ounce) unsweetened chocolate baking squares
1 cup granulated sugar
1 cup light brown sugar, packed
1 1/2 cups flour
1 cup chopped toasted pecans
1/2 tsp salt
Ingredients/Topping-Frosting
2 1 ounce squares of unsweetened baking chocolate
2 tbs butter
2 tsp espresso powder
2 tbs vodka
2 tbs whipping cream or half and half
2 tbs coffee liqueur
2 1/4 to 2 1/2 cups powdered sugar
1 cup of chopped chocolate covered coffee beans (optional)
Preheat oven to 325 degrees and grease a 9X13 inch pan. Then line pan with aluminum foil and grease the face up side of the foil inside the pan.
Sift together the flour and salt and set aside. In another bowl beat eggs and then add both sugars, stirring until blended.
Take a small saucepan and place over low heat. Add butter and chocolate squares, stirring until all is melted and blended. Remove from heat and stir into the sugar/egg mixture. Once that has been blended, mix in the coffee liqueur and the espresso powder.
Fold in the sifted ingredients until no dry streaks remain and then stir in the pecans. Fill prepared pan with batter and smooth the top, making sure that it is all even. Place pan in oven and bake until brownies are set on top, about 20-25 minutes. Remove pan and place on rack, brownies should remain in pan to completely cool.
To make the frosting, place chocolate squares and butter in small saucepan over low heat. Stir periodically until the mixture is completely melted. Pour mixture into a medium size bowl. Add all vodka.,whipping cream, chocolate liqueur and espresso powder, stir until all is blended. Lastly, place a sifter over the bowl and sift in powdered sugar in 1/4 cup increments, beating mixture after each addition.
Once you have come to the desired consistency of your frosting, spread evenly over the cooled brownies. If desired, sprinkle chopped chocolate covered espresso beans over the top and press lightly to adhere to frosting. Once frosting is set, remove brownies from pan using the aluminum foil lining. Then cut with a sharp knife to serve.
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