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| Southern Pecan Pie Cappuccino Squares |
READY IN: 1hr
SERVES: 15
UNITS: US
Ingredients
Nutrition
- 1⁄4 cup butter
- 2 tablespoons flour
- 3⁄4 cup firmly packed brown sugar
- 2 eggs, lightly beaten
- 1 teaspoon instant coffee granules
- 1 teaspoon hot water
- 2 teaspoons Bourbon
- 1 teaspoon vanilla
- 2 cups chopped pecans
Brownie
- 1 (19 1/2 ounce) package fudge brownie mix
- 1⁄2 cup cold strong brewed coffee
- 1⁄3 cup oil
- 1 egg
- 1⁄2 cup semi-sweet chocolate chips
Glaze
- 2 teaspoons butter
- 1⁄2 cup semi-sweet chocolate chips
- 1 tablespoon whipping cream
Topping
- 1 cup whipping cream
- 1⁄4 cup powdered sugar
- 2 teaspoons Bourbon
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Directions
- Heat oven to 350°F Grease bottom only of a
13 x 9 inch baking dish. In medium saucepan, melt 1/4 cup of butter;
stir in flour until smooth. Add brown sugar and 2 eggs; mix well. Cook
over medium-low heat 5 minutes or until thickened, stirring constantly.
- Remove from heat. Dissolve instant coffee in
hot water; stir into filling. Add 2 t. bourbon, vanilla and pecans; mix
well. Set aside.
- 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 flling evenly over top.
- Bake at 350°F for 30-40 minutes or until set and deep golden brown. DO NOT OVERBAKE.
- In small saucepan over very low heat, melt
glaze ingredients, stirring constantly. Immediately drizzle over warm
brownies. Cool completely. 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.
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