When I read this recipe I knew that I wouldn’t make many changes. I used my grocery store’s brand of all-purpose flour. And lucky me I had some of my Caramel Pecan Coffee Liqueur left. I have to believe that it took the taste of these brownies to another level. While chasing daylight, I tried to rush the cooling process and didn’t get very clean cuts. What I did get was a mouthful of pure brownie bliss. If you have a hankering for some intense chocolate, here ya go!
Ultimate Fudge Mocha Brownies – Betty Crocker Fall Baking
½ cup semisweet chocolate chips
½ cup butter
1 cup packed dark brown sugar
2 tablespoons coffee-flavored liqueur
1 tsp vanilla
¾ cup Gold Medal® all-purpose flour
2 TBS unsweetened baking cocoa
½ tsp salt
1/3 cup butter or margarine, softened
2 cups powdered sugar
2 TBS coffee-flavored liqueur
½ cup whipping cream
1 TBS light corn syrup
1 cup semisweet chocolate chips (6 oz)
Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with cooking spray. In 3-quart saucepan, melt 1/2 cup chocolate chips and 1/2 cup butter over low heat, stirring constantly; remove from heat. Cool completely. Stir in brown sugar, eggs, 2 tablespoons liqueur and the vanilla with whisk. Stir in flour, cocoa and salt. Spread evenly in pan. Bake 20 minutes or until center is set. Cool completely.
In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth and spreadable. Frost brownies. Refrigerate at least 15 minutes. In small microwavable bowl, microwave glaze ingredients on High 1 minute; stir. Microwave 15 seconds longer; stir until melted and smooth. Pour glaze over frosting; spread to cover. Refrigerate until set. With wet knife, cut into 8 rows by 4 rows. Store covered in refrigerator. And try not to leave chocolate fingerprints all over your cute ivory linen napkins. Sorry that was a note to self.