Mudslide Brownies

Mudslide Brownies
Photo by Oxmoor House

Ingredients

  • 2 ¼ to 2 1/2 cups powdered sugar
  • 2 ¼ to 2 1/2 cups powdered sugar
  • 2 tablespoons vodka
  • 2 tablespoons vodka
  • ½ teaspoon salt
  • ½ teaspoon salt
  • 1 cup chopped pecans, toasted
  • + 21 more ingredients
    • 1 cup chopped pecans, toasted
    • 1 cup granulated sugar
    • 1 cup granulated sugar
    • 1 cup firmly packed light brown sugar
    • 1 cup firmly packed light brown sugar
    • 3 large eggs
    • Garnish: chocolate-covered espresso coffee beans, chopped
    • ½ cup plus 2 tablespoon unsalted butter, divided
    • 2 tablespoons plus 2 tsp. coffee liqueur, divided
    • 6 (1-oz.) unsweetened chocolate baking squares
    • 3 large eggs
    • 1 ½ cups all-purpose flour
    • Garnish: chocolate-covered espresso coffee beans, chopped
    • 2 tablespoons whipping cream or half-and-half
    • ½ cup plus 2 tablespoon unsalted butter, divided
    • 2 tablespoons plus 2 tsp. coffee liqueur, divided
    • 6 (1-oz.) unsweetened chocolate baking squares
    • 1 ½ cups all-purpose flour
    • 2 tablespoons whipping cream or half-and-half
    • 4 teaspoons espresso powder, divided (we tested with Café Bustello)
    • 4 teaspoons espresso powder, divided (we tested with Café Bustello)

Melt 4 chocolate baking squares and 1/2 cup butter in a heavy saucepan over low heat, stirring occasionally. Remove from heat, and transfer to a large bowl. Add sugars; stir well. Stir in eggs, 2 teaspoon espresso powder, and 2 teaspoon coffee liqueur. Add flour and salt, stirring until blended. ...

View full recipe at My Recipes

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