Mudslide Brownies

Ingredients

• 6 oz chocolate baking squares unsweetened
• 1 cup firmly brown sugar light packed
• 1 serving garnish: chocolate-covered espresso coffee beans chopped
• 2 tablespoons rum / brandy / coffee liqueur divided
• 3 large eggs 
• 4 teaspoons espresso powder with café bustello) divided
• 1.5 cups flour all-purpose
• 1 cup granulated sugar 
• 1 cup pecans toasted chopped
• 2.3 cups powdered sugar 
• 0.5 teaspoon salt 
• 0.5 cup butter unsalted divided
• 2 tablespoons vodka 
• 2 tablespoons whipping cream 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• wire rack
• hand mixer
• aluminum foil

Directions

1. Melt 4 chocolate baking squares and 1/2 cup butter in a heavy saucepan over low heat, stirring occasionally.
2. Remove from heat, and transfer to a large bowl.
3. Add sugars; stir well. Stir in eggs, 2 teaspoon espresso powder, and 2 teaspoon coffee liqueur.
4. Add flour and salt, stirring until blended. Stir in pecans.
5. Spread batter into a lightly greased aluminum foil-lined 13" x 9" pan (or see note).
6. Bake at 325 for 20 to 25 minutes or until brownies appear set on top. Cool completely in pan on a wire rack.
7. Melt remaining 2 chocolate baking squares and 2 Tbsp. butter in heavy saucepan, stirring occasionally.
8. Remove from heat; transfer to a medium bowl. Stir in remaining 2 tsp. espresso powder, whipping cream, vodka, and remaining 2 Tbsp. coffee liqueur.
9. Add enough powdered sugar to make a good spreading consistency, beating at medium speed with an electric mixer until smooth.
10. Spread frosting over cooled brownies; garnish, if desired.
11. Let stand until frosting is set. Use foil to lift uncut brownies out of the pan.
12. Cut into bars to serve.
13. Note: For really thick, showy brownies, we baked these in an 11" x 7" pan at 325 for 26 to 28 minutes.