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. Posted by Kay Mainguth in
Fidonet Cooking, 5/18/92.
