FILLING
1/4 c Butter
2 tb All-purpose flour
3/4 c Firmly packed brown sugar
2 Eggs; lightly beaten
1 ts Instant coffee granules or
-crystals
1 ts Hot water
2 ts Bourbon
1 ts Vanilla
2 c Chopped pecans
BROWNIE
1 pk (1 lb. 5.5 oz.) fudge
-brownie mix
1/2 c Cold strong brewed coffee
1/3 c Oil
1 Egg
1/2 c Semi-sweet chocolate chips
-GLAZE-
2 ts Butter or margarine
1/2 c Semi-sweet chocolate chips
1 tb Whipping cream
TOPPING
1 c Whipping cream
1/4 c Powdered sugar
2 ts Bourbon
Some people might think this dessert is just too much. But not me! I love
all kinds of gooey, rich, ridiculously sumptuous treats. Mmmmm…
Definitely one of my top 10 Pillsbury Bake-Off recipes. I have a feeling
someday I’m going to end up posting half this cookbook to you guys. But it
just has all my favorites!
by Donna Hilgendorf
1. Heat oven to 350. Grease bottom only of 13×9-inch pan. In medium
saucepan, melt 1/4 cup butter; stir in flour until smooth. Add brown sugar
and 2 eggs; mix well. Cook over medium high heat 5 minutes or until
thickened, stirring constantly. Remove from heat. Dissolve instant coffee
in hot water; stir into filling. Add 2 teaspoons bourbon, vanilla and
pecans; mix well. Set aside.
2. In large bowl combine brownie mix, coffee, oil and 1 egg; beat 50
strokes by hand. Stir in 1/2 cup chocolate chips. Spread in greased pan.
Spoon and spread filling evenly over top.
3. Bake at 350 for 30 to 40 minutes or until set and deep golden brown. DO
NOT OVER BAKE.
4. In small, saucepan over very low heat, melt glaze ingredients, stirring
constantly. Immediately drizzle over warm brownies. Cool completely.
5. To serve, beat topping ingredients until stiff peaks form. Top each
dessert square with whipped cream. Garnish with chocolate dipped pecans, if
desired. Store in refrigerator.
Yields
15 Servings