Black and White Brownie Delights

3/4 cup flour
1/4 tsp. baking powder
1/4 tsp. salt
1/3 cup honey
2 tbsp. strong coffee
1/2 cup butter
1 cup chocolate chips
2 eggs
1 cup walnuts, chopped
2 tbsp. coffee rum, Kahlua or amaretto

Frosting:
6 tbsp. butter, softened
1-1/2 cups confectioners sugar
1 tsp. vanilla
Milk (as needed)

Chocolate Topping:
1 cup chocolate chips
1 tbsp. butter, softened
1 tbsp. vegetable shortening
Almond slices (optional)

Directions:

Sift together: flour, baking powder, salt. Set aside.

In a saucepan, melt: honey, coffee, butter, chocolate chips. Stir often. Add: 2 eggs, one ata time to saucepan. Mix well. Add: flour mixture to saucepan. Stirwell. Add: walnuts, chopped to pan. Pour brownie mixture into greased 8x8-inch pan, bottom lined w/ greased wax paper. Bake in 325°F oven for 25 minutes. Remove from oven. Brush brownie top with: coffee, rum, or Kahlua (I used amaretto) Coolcompletely. Remove from pan. Set aside.

Make frosting:
Cream softened butter w/mixer till light and fluffy.Add, very gradually, confectioners sugar until smooth. Add flavoring for frosting: vanilla (I used amaretto to taste). If necessary, add a littlemilk to make frosting smoother and more spreadable. Spread over cooled brownie. Refrigerate until quite cold.

Make chocolate topping:
Melt chocolate chips, butter, and vegetable shortening in double boiler. Mix well. Pour over the layer of frosting. Spread evenly. Sprinkle almond slices over top, if desired. Cool. Cut into small squares. Enjoy!

Comments from David J. Croft :

It's helpful to cut into pieces or at least score chocolate layer *before* the chocolate is completely hardened.

User Reviews:

This recipe is scrumptious, and pleases all chocolate lovers. I subbed pecans and it was delectable. Takes time, but is worth it!

Submitted by Jennifer Bonnet on December 05, 2003

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