Use the size pan specified in the recipe. To check the width
of a pan, measure across the top from inside edge to inside edge.
Cut the baked recipe into bars, squares or other shapes when completely cool
unless the recipe specifies differently. This helps prevent the bars from
crumbling.
Store bar cookies or brownies in a tightly covered
container, or leave them in the pan and cover tightly with aluminum foil.
Mocha Kahlua Brownies
8 oz. semisweet chocolate
1/4 C. butter
3 eggs
1/2 C. granulated sugar
1 T. instant coffee
1 T. hot water
1/2 C. flour
1/2 chopped walnuts
Preheat oven to 350¼F. Butter and flour a 9-inch square pan. Melt chocolate and
butter over hot water in a double boiler. Remove from heat and let cool
slightly. Beat eggs and sugar in small bowl of electric mixer until very light
and lemon colored.
Dissolve instant coffee in water and add to egg mixture. Blend at low speed.
Fold in flour. Mix well at low speed. Stir in nuts by hand. Pour into prepared
pan. Bake for 20 to 25 minutes. Frost when cool.
Frosting:
2 oz. melted semisweet chocolate
1/2 C. butter
1 C. confectioners' sugar
1 T. Kahlua liqueur
Melt chocolate over a double boiler. Cream the butter and confectioners' sugar
together. Stir in the chocolate and Kahlua. Spread onto the cooled brownies. Let
set in a cool place 30 minutes before serving.
