Glazed Espresso Brownies

• cup butter, cut into pieces↗1 cup

  cut into pieces

• ounces unsweetened chocolate, coarsely chopped↗6 ounces

  coarsely chopped

• cups all-purpose flour↗1 1⁄2 cups
• teaspoon baking powder↗1 teaspoon
• teaspoon salt↗1⁄2 teaspoon
• eggs↗4
• cups sugar↗2 1⁄2 cups
• cup instant espresso powder↗1⁄4 cup
• cup Kahlua↗1⁄4 cup
• teaspoons vanilla↗2 teaspoons
• For glaze
• ounces coarsley chopped semisweet chocolate6 ounces

  coarsley chopped

• cup butter↗1⁄4 cup
• tablespoons milk↗2 tablespoons

Step-by-step instructions

1. 1

   Line a 13x9 inch pan with foil, extending foil over edges of pan. Butter foil.

2. 2

   Melt butter and unsweetened chocolate in a small saucepan over low heat. Stir constantly. Cool to room temperature.

3. 3

   In medium bowl, combine flour, baking powder and salt.

4. 4

   In large bowl, beat eggs, sugar, espresso powder, kahlua, and vanilla with an electric mixer until well combined.

5. 5

   Beat cooled chocolate mixture into egg mixture.

6. 6

   Add flour mixture, and stir just until combined.

7. 7

   Spread batter in prepared pan.

8. 8

   Bake at 350 for 25-30 minutes or until top is set and dry.

9. 9

   Cool in pan on rack.

10. 10

    To prepare glaze, combine all glaze ingredients in medium saucepan. Heat over low heat, stirrng constantly, until melted and smooth.

11. 11

    Pour glaze over brownies and spread evenly.

12. 12

    Cover and chill until glaze is set (about 2 hours).

13. 13

    Let stand at room temperature 20 to 30 minutes before serving.

14. 14

    Use foil to lift brownies out of pan.

15. 15

    Cut into bars.