Triple Coffee Brownies

ingredients

1 cup butter
8 ounces bittersweet chocolate, coarsely chopped
3 ounces semisweet chocolate, coarsely chopped
4 eggs, lightly beaten
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/4 cup coffee liqueur (such as Kahlua) or strong brewed coffee
2 teaspoons vanilla
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 -3 teaspoons coffee liqueur (such as Kahlua) or strong brewed coffee
1 cup powdered sugar
Chocolate-covered espresso beans, chopped


directions

Line a 13x9x2-inch baking pan with heavy foil, extending foil over edges of the pan. Butter the foil; set pan aside.
In a heavy large saucepan, heat 1 cup butter and chocolates over low heat, stirring constantly, until chocolate is melted and smooth. Set aside to cool slightly. In a medium bowl, stir together eggs, granulated sugar, brown sugar, coffee liqueur, and vanilla. Stir into the warm chocolate mixture; cool to room temperature.

In a small bowl, stir together flour, baking powder, and salt. Fold flour mixture into chocolate mixture. Spread the batter in the prepared pan.

Bake in a 350 degrees oven for 35 to 40 minutes or until brownies appear shiny, begin to crack on top and appear set. (Do not overbake.) Cool completely in pan on a wire rack; then cut into bars. (For cleaner cuts, you can chill brownies in a pan in refrigerator for several hours. Use foil to lift chilled brownies out of the pan before cutting.)

For glaze: In a small bowl, stir coffee liqueur, 1 teaspoon at a time, into 1 cup of powdered sugar, to reach drizzling consistency. Drizzle over cooled brownies. Garnish with chopped chocolate-covered espresso beans.