Southern pecan pie cappuccino squares

15 Servings

Ingredients

Quantity Ingredient
¼ cup Butter
2 tablespoons All-purpose flour
¾ cup Firmly packed brown sugar
2 Eggs; lightly beaten
1 teaspoon Instant coffee granules or crystals
1 teaspoon Hot water
2 teaspoons Bourbon
1 teaspoon Vanilla
2 cups Chopped pecans
1 pack (1 lb. 5.5 oz.) fudge brownie mix
½ cup Cold strong brewed coffee
⅓ cup Oil
1 Egg
½ cup Semi-sweet chocolate chips
2 teaspoons Butter or margarine
½ cup Semi-sweet chocolate chips
1 tablespoon Whipping cream
1 cup Whipping cream
¼ cup Powdered sugar
2 teaspoons Bourbon

Directions

FILLING

BROWNIE

GLAZE

TOPPING

Some people might think this dessert is just too much. But not me! I love all kinds of gooey, rich, ridiculously sumptuous treats. Mmmmm...

Definitely one of my top 10 Pillsbury Bake-Off recipes. I have a feeling someday I'm going to end up posting half this cookbook to you guys. But it just has all my favorites!

by Donna Hilgendorf

1. Heat oven to 350. Grease bottom only of 13x9-inch pan. In medium saucepan, melt ¼ cup butter; stir in flour until smooth. Add brown sugar and 2 eggs; mix well. Cook over medium high 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.

2. In large bowl combine brownie mix, coffee, oil and 1 egg; beat 50 strokes by hand. Stir in ½ cup chocolate chips. Spread in greased pan.

Spoon and spread filling evenly over top.

3. Bake at 350 for 30 to 40 minutes or until set and deep golden brown. DO NOT OVER BAKE.

4. In small, saucepan over very low heat, melt glaze ingredients, stirring constantly. Immediately drizzle over warm brownies. Cool completely.

5. 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. Posted to Bakery-Shoppe Digest V1 #230 by Mandy Bell <mbell@...> on Sep 11, 1997

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