Espresso Brownie Cake With Kahlua Icing

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1/2 cup butter, cut into small pieces
• 3 ounces unsweetened chocolate (use a good-quality chocolate for this)
• 3/4 cup sugar
• 3 tablespoons instant espresso powder (or use instant coffee granules)
• 2 large eggs
• 2 teaspoons vanilla
• 1/2 cup flour
• 1/4 cup butter, softened
• 1 tablespoon espresso powder
• 1 1/4 cups powdered sugar
• 2 -3 tablespoons kahlua (or use any kind of chocolate-flavor liqueur)
• 1/2 cup semi-sweet chocolate chips

Recipe

• 1 set oven to 350 degrees (set oven rack to second-lowest position).
• 2 lightly butter an 8 or 9-inch cake pan with a removeable bottom.
• 3 for the brownie cake; in a saucepan combine 1/2 cup butter with unsweetened chocolate; stir over low heat until melted and smooth.
• 4 remove from heat and beat in sugar, 3 tablespoons espresso powder, eggs and vanilla until well blended.
• 5 stir in the flour just until incorporated using a wooden spoon.
• 6 pour the batter into the prepared baking pan.
• 7 bake for about 20-25 minutes, or until the center springs back when gently pressed.
• 8 let cool completely in the pan for 1 hour.
• 9 for the icing; in a bowl combine 1/4 cup softened butter and 1 tablespoon espresso powder with 2 tablespoons liqueur with the powdered sugar; using an electric mixer on medium speed, beat mixture until smooth and fluffy (adding in 1 tablespoon more of liqueur if necessary to make a smooth spreadable mixture).
• 10 spread evenly over the top of the cooled cake.
• 11 melt the chocolate chips in the microwave, then drizzle on top of the icing.
• 12 chill the cake until the icing is firm (about 45 minutes).
• 13 just before serving remove the pan rim.
• 14 cut the cake into wedges.