Espresso Brownie Cake With Kahlua Icing - cooking recipe

Ingredients

1/2 cup butter, cut into small pieces
3 ounces unsweetened chocolate (use a good-quality chocolate for this)
3/4 cup sugar
3 tablespoons instant espresso powder (or use instant coffee granules)
2 large eggs
2 teaspoons vanilla
1/2 cup flour
ICING
1/4 cup butter, softened
1 tablespoon espresso powder
1 1/4 cups powdered sugar
2 -3 tablespoons Kahlua (or use any kind of chocolate-flavor liqueur)
1/2 cup semi-sweet chocolate chips

Preparation

Set oven to 350 degrees (set oven rack to second-lowest position).
Lightly butter an 8 or 9-inch cake pan with a removeable bottom.
For the brownie cake; in a saucepan combine 1/2 cup butter with unsweetened chocolate; stir over low heat until melted and smooth.
Remove from heat and beat in sugar, 3 tablespoons espresso powder, eggs and vanilla until well blended.
Stir in the flour just until incorporated using a wooden spoon.
Pour the batter into the prepared baking pan.
Bake for about 20-25 minutes, or until the center springs back when gently pressed.
Let cool completely in the pan for 1 hour.
For the icing; in a bowl combine 1/4 cup softened butter and 1 tablespoon espresso powder with 2 tablespoons liqueur with the powdered sugar; using an electric mixer on medium speed, beat mixture until smooth and fluffy (adding in 1 tablespoon more of liqueur if necessary to make a smooth spreadable mixture).
Spread evenly over the top of the cooled cake.
Melt the chocolate chips in the microwave, then drizzle on top of the icing.
Chill the cake until the icing is firm (about 45 minutes).
Just before serving remove the pan rim.
Cut the cake into wedges.