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From, "Portland’s Palate...A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox Newsletter.

INGREDIENTS FOR THE BARS:

  • 4 ounces unsweetened chocolate
  • 2/3 cup butter, room temperature
  • 2 cups granulated sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup Kahlua
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt

INGREDIENTS FOR THE FROSTING:

  • 2 Tablespoons Kahlua
  • 1 teaspoon instant coffee
  • 1/2 cup butter (1 cube), room temperature
  • 2 cups powered sugar
  • 1/2 teaspoon vanilla extract
  • 2 to 3 teaspoons milk

INGREDIENTS FOR THE TOPPING:

  • 1 ounce semi-sweet chocolate
  • 1 Tablespoon butter

TO PREPARE THE BARS:

Preheat oven to 350 degrees.  Grease a 9 x 13-inch baking pan.

In a medium saucepan over low heat, melt the chocolate and butter together.  Remove pan from heat and mix in sugar, eggs, vanilla and Kahlua.  Stir in flour, baking powder and salt.

Spread in prepared pan.  Bake at 350 degrees, 25 to 30 minutes or until batter starts to pull away from sides of pan.  Cool.

TO PREPARE THE FROSTING:


In a small bowl, mix Kahlua with instant coffee, stirring until coffee is dissolved.  In a medium bowl, cream butter, powdered sugar and vanilla together.  Add coffee mixture and beat until well blended.  Add milk to desired consistency.  Spread frosting over cooled brownies.

TO PREPARE THE TOPPING:


In a small saucepan, melt chocolate and butter together.  Cool slightly, then drizzle topping over frosting.  Cool until chocolate is set.  Cut into bars.

YIELD:  
24 - 32 bars

 
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