Recipe For Cooking Kahlua Pralines And Cream Brownies With Kahlua Butter Cream Frosting

Toaster Oven Cookies :: Blondies and Brownies

Kahlua Pralines and Cream Brownies with Kahlua Butter Cream Frosting

Makes approximately 16 brownies

Praline Crust (recipe follows)
2 (1 oz.) squares unsweetened chocolate
1/2 C. butter
2 lrg. eggs
1/2 C. sugar
1/2 C. packed brown sugar
2 tea. vanilla extract or flavoring
1/4 C. Kahlúa
1/3 C. flour
1/4 tea. salt
1/2 C. chopped pecans
Kahlúa Butter Cream Frosting (recipe follows)
Chocolate Glaze (recipe follows)

Prepare Praline Crust. Preheat oven to 350 degrees F.

Microwave chocolate and butter on high for 1 1/2 min. or until melted, stirring once, or melt in a saucepan. Let cool 10 min.

In a med. size bowl, beat eggs, sugars and vanilla extract or flavoring until blended; then beat in Kahlúa and the cooled chocolate mixture. Stir in flour, salt and pecans. Spread batter over the prepared crust. Bake for approximately 35 min. until set and wooden pick inserted has just a few crumbs on it (do not overbake). Let cool.

Spread Kahlúa Butter Cream Frosting over brownies, then drizzle Chocolate Glaze over frosting. Chill 5 min. to set; cut into bars.

Store brownies tightly covered.

Praline Crust
1/3 C. packed brown sugar
1/3 C. softened butter
1/2 C. flour
1/2 C. finely chopped pecans

In a bowl, stir together all crust ingredients. Press mixture evenly into an 8- or 9-in. square pan.

Kahlúa Butter Cream Frosting
2 C. powderedsugar
2 Tbsp. softened butter
1 Tbsp. Kahlua
1 to 2 Tbsp. milk

In a bowl, stir together powderedsugar, butter, Kahlua and milk until smooth. Add more Kahlúa if needed for spreading consistency.

Chocolate Glaze
2 (1 oz.) squares semisweet chocolate
1 (1 oz.) square unsweetened chocolate
2 tea. vegetable shortening

In a glass bowl, melt all ingredients in microwave on HIGH for 1 to 1 1/2 min. Stir to blend. Cool 5 min. before using.