Pecan-Mocha Triple Threat Brownies with a twist

The original recipe is on July 31st 2013 blog


Here I have made a runny glaze from powdered sugar, 3 tbsp espresso powder and cream. I also used chopped pecans and no chocolate liqueur.

I have an old college buddy popping in with her family from England tomorrow and her daughter likes chocolate things..this runny glaze will be easier to eat on the way to San Diego than the butter cream topped original TTB, as it will soak into the brownie overnight.

Below are the brownies in progress..these cut into bars and make about 12...the recipe is fantastic, packed with Dutch cocoa, Belgium semi sweet chocolate chips, butter, brown sugar and eggs, on a steel cut oatmeal butter cookie base...

Previous 2 the brownie batter is spread over a partially baked steel cup oatmeal cookie base

The batter is baked for just 25 mins at 350f

After 45 mins cooling the runny glaze is poured over and more chopped pecans added..then it will cool down and later be refrigerated before serving at room temp tomorrow with strong black tea and coffee

Crunchy, gooey, sticky, chunky, chocolatey ...Heaven