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Cook'n with Betty Crocker 
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Southern Pecan Pie Cappuccino Squares |
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Serves: 15 Print this RecipeDonna Hilgendorf - Waunakee, Wisconsin Bake-Off® Contest 36, 1994 Prize Winner An elegant mocha pecan pie brownie--what could be more delicious? 1/4 cup butter or margarine 2 tablespoons all-purpose flour 3/4 cup firmly packed brown sugar 2 eggs, lightly beaten 1 teaspoon instant coffee granules or crystals 1 teaspoon hot water 2 teaspoons bourbon whiskey 1 teaspoon vanilla extract 2 cups chopped pecans BROWNIE 1 (1-pound 3.5-oz) package fudge brownie mix 1/2 cup cold strong brewed coffee 1/3 cup oil 1 egg 1/2 cup semisweet chocolate chips GLAZE 2 teaspoons butter or margarine 1/2 cup semisweet chocolate chips 1 tablespoon whipping cream TOPPING 1 cup whipping cream 1/4 cup powdered sugar 2 teaspoons bourbon whiskey Heat oven to 350°F. Grease bottom only of 13 x 9-inch pan. In medium saucepan, melt 1/4 cup butter; stir in flour until smooth. Add brown sugar and 2 eggs; mix well. Cook over medium-low heat 5 minutes or until thickened, stirring constantly. Remove from heat. Dissolve instant coffee in hot water; stir into filling. Add 2 teaspoons bourbon, vanilla and pecans; mix well. Set aside. In large bowl combine brownie mix, coffee, oil and 1 egg; beat 50 strokes by hand. Stir in 1/2 cup chocolate chips. Spread in greased pan. Spoon and spread filling evenly over top. Bake at 350°F. for 30 to 40 minutes or until set and deep golden brown. DO NOT OVERBAKE. In small saucepan over very low heat, melt glaze ingredients, stirring constantly. Immediately drizzle over warm brownies. Cool completely. To serve, beat topping ingredients until stiff peaks form. Top each dessert square with whipped cream. Garnish with chocolate-dipped pecans, if desired. Store in refrigerator. HIGH ALTITUDE - Above 3,500 feet: Add 1/4 cup flour to dry brownie mix. Bake as directed above. Nutrition Per Serving: Calories 530; Protein 5g; Carbohydrate 55g; Fat 32g; Sodium 160mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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