4 oz Unsweetened chocolate
1 c Butter
3/4 ts Black pepper
4 Large eggs
1 1/2 c Sugar
1 1/2 ts Vanilla
1/3 c Kahlua
1 1/2 c Sifted flour
1/2 ts Salt
1/4 ts Baking powder
1 c Chopped walnuts (toasted)
Line bottom of a 9 x 13 inch baking pan with cooking parchment. Melt
chocolate and butter with pepper over low heat. Beat eggs with sugar
and vanilla until blended. Stir in cooled chocolate mixture, then
kahlua. Resift flour, salt and baking powder into mixture and stir
until blended. Add nuts. Turn into pan. Bake in 350 degree oven just
until pick inserted in center comes out clean, about 25 minutes (be
careful not to overbake). Cook, then spread top with QUICK FUDGE
FROSTING. Sprinke with additional nuts, if desired. Cut into squares
or bars. *******************QUICK FUDGE FROSTING
*********************** Melt 2 squares (1 oz each) unsweetened
chocolate and 1 aquare semi-sweet chocolate with 2 tablespoons butter
over low heat. Heat 3 tablespoons kahlua and 2 tablespoons heavy
cream together. Combine chocolate and kahlua mixtures with 2 cups
powdered sugar (free from lumps). Beat until well blended and thick.
If necessary, beat in a little extra powdered sugar for good
spreading consistency. Frost brownies immediately as mixture stiffens
upon setting.
Yields
18 Servings