Coffee Brownies Recipe

Preheat oven to 325 degrees F. Grease and flour a 9-by-12-inch baking pan and line the bottom with parchment paper. Butter and flour the paper.

Combine chocolate, butter, espresso and salt in the top of a double boiler over simmering water. Heat, stirring, until melted and smooth. Let cool.

In a large bowl, combine sugar, eggs and vanilla and whisk until smooth. Add melted chocolate mixture and whisk until well combined. Fold in the flour just until it disappears. Gently fold in the pecans. Pour into prepared pan, smoothing the top.

Bake about 35 minutes, or until a toothpick inserted in the center comes out clean.

Glaze: whisk together the Kahlua, vanilla and butter until incorporated. Add powdered sugar and beat until a smooth icing forms. Spread over the cooled brownies and let set 1 hour or more before cutting into squares. Lift out and transfer to a serving plate or tin.