Salted Caramel Brownies…Heaven on a Plate

July 10, 2013

Sara Silver . Food . Chocolate, Desserts

Baked Bree

We have a Brewster’s Ice Cream shop across the street from our home and this summer they decided to introduce a Salted Caramel (with and without toffee) flavor of pure heaven in a cone that I now cannot live without. It’s rediculous…first, that they would make it, and second that I keep buying more. I can’t stop!

I would hate to be the only one overindulging, therefore I am presenting you with the recipe for the most amazing Salted Caramel Brownies ever made (that might be a bit of an overstatement, but seriously, they’re sooo good). Friday night, a couple of these warm on a plate with a big glass of milk and shameless Bravo television…yeah, that sounds about right.

via Baked Bree

Salted Caramel

1 cup sugar
1/4 cup water
2 Tablespoons light corn syrup
1/2 cup heavy cream
1 teaspoon fleur de del
1/4 cup sour cream

Brownies

1 1/4 cups flour
1 teaspoon salt
2 Tablespoons cocoa
11 ounces bittersweet chocolate (I had an assortment of different kinds)
1 cup butter
1 1/2 cups sugar
1/2 cup brown sugar
5 eggs, room temperature
2 teaspoons vanilla
1 Tablespoon Kahlua
1 teaspoon fleur de sel
1 teaspoon coarse sugar

Bring sugar, water, and corn syrup to a boil over medium-high heat.

While the sugar is coming to a boil, get everything ready to go. Trust me, sugar can go from perfect to burnt in about 5 seconds.

When the sugar turns a deep amber color (around 350 degrees, but I do not use a thermometer for this), Slowly pour in the cream. Whisk constantly. The mixture may seize, especially if your cream is cold, but keep whisking, it will come back together. Add the sour cream and fleur de sel.

Whisk it until it is smooth and comes together. Set aside and get working on the brownies.

Chop the chocolate. This is looking good already.

In a small bowl, combine flour, salt, and cocoa. Mix well, and set aside.

Melt the butter and chocolate over a double boiler. You can do this in the microwave if you want.

Stir the chocolate until nice and smooth.

Add both sugars.

Whisk in the eggs.

Add the kahlua and vanilla.

Mix in the flour mixture, stir until it is incorporated.

Line a 9×13 pan with parchment or tin foil. Spray with cooking spray. Pour half of the brownie batter into the pan.

Pour the caramel over the batter.

Add the rest of the batter to the top. Bake for 30 minutes in a preheated 350 degree oven, rotating the pan halfway through. Take the brownie out of the oven and sprinkle with the sea salt ans coarse sugar. Cool completely before cutting.

Instructions

Bring sugar, water, and corn syrup to a boil over medium-high heat.
While the sugar is coming to a boil, get everything ready to go. Trust me, sugar can go from perfect to burnt in about 5 seconds.
When the sugar turns a deep amber color (around 350 degrees, but I do not use a thermometer for this), Slowly pour in the cream. Whisk constantly. The mixture may seize, especially if your cream is cold, but keep whisking, it will come back together. Add the sour cream and fleur de sel.
Whisk it until it is smooth and comes together. Set aside and get working on the brownies.
Chop the chocolate. This is looking good already.
In a small bowl, combine flour, salt, and cocoa. Mix well, and set aside.
Melt the butter and chocolate over a double boiler. You can do this in the microwave if you want.
Stir the chocolate until nice and smooth.
Add both sugars.
Whisk in the eggs.
Add the kahlua and vanilla.
Mix in the flour mixture, stir until it is incorporated.
Line a 9×13 pan with parchment or tin foil. Spray with cooking spray. Pour half of the brownie batter into the pan.
Pour the caramel over the batter.
Add the rest of the batter to the top. Bake for 30 minutes in a preheated 350 degree oven, rotating the pan halfway through. Take the brownie out of the oven and sprinkle with the sea salt ans coarse sugar. Cool completely before cutting.

7 Fast and Fun 4th of July Day Desserts…

June 30, 2013

Sara Silver . Food . 4th of July, Desserts

Gimme Some Oven

The 4th of the July is right around the corner and if you’re the one bringing desserts this year than this list might come in handy! The holiday falls mid week so we’re looking for limited prep time with fabulous results-here are 7 desserts that fit the bill.

#1. 4th of July Rice Crispy Treats

Lil’ Luna

SUPPLIES:

– 6 cups Rice Krispies Cereal

– 1 package marshmallows

– 3 TB margarine or butter

– Food coloring (red and blue – preferably Betty Crocker Gel Food Colors)

INSTRUCTIONS:

1. Gather your supplies and divide the Rice Krispies and marshmallows in three for the three layers.

2. Microwave marshmallows – stick them in for a few minutes or until they start to get big and almost touch the top of the microwave. Take them out, stir well and add the food coloring. Then add the 2 cups of Rice Krispies and stir well. Press into well greased 9×9. If you want yours to come out thicker use a 9×9 (8×8 would work as well).

3. Do this for all 3 layers starting with the blue, then white and then red. Pat down all layers really well using wax paper.

4. Let set for a bit, then cut, serve and enjoy!

#2. Flag Pretzels

Passion for Savings

Ingredients

1 Bag Pretzel Rods
24 oz. Almond Bark
2 Tbsp. Shortening
Food Coloring
White Sprinkles

Instructions

Melt the Almond Bark with 2 Tbsp. Shortening
Dip the Pretzel Rods in White Almond Bark
Divide remaining Almond Bark in half and add Red and Blue Food Coloring
Dip ⅓ of the White Chocolate Pretzels back in Blue Chocolate
Add White Sprinkles before drying
Drizzle Red Chocolate over the remaining white section to create stripes

#3. Revolutionary Berries

Spoonful

What you’ll need

12 ounces white chocolate chips
Strawberries
Blue sugar or edible glitter

How to make it

Melt 12 ounces of white chocolate chips in a microwave according to the package directions (make sure the container and the berries are dry; even a little moisture will alter the texture of the candy).
One at a time, dip strawberries into the chocolate and then into blue sugar or edible glitter.
Set them to harden on waxed paper.
Makes 35 to 45 decorated berries.

#4. 4th of July Cupcakes in a Jar

The Tomkat Studio

~ How to make 4th of July Cupcakes in a Jar ~

You’ll need…

Jars (I used 1/2 pint canning jars)

1 Vanilla cake mix (from a box or from scratch)

Frosting (from a can or homemade)

Instructions:

Prepare the batter of your favorite vanilla cake (from a box or from scratch). Divide the batter as equally as possible into three bowls. Color one bowl of batter red, and one blue (using concentrated gel coloring). The final bowl will remain uncolored. Prepare 3- 9″ cake pans (round or square) by greasing the pan lightly (with butter or oil), and lining with parchment paper. Fill pans with batter. Bake cakes according to recipe instructions.

Once baked, cool cakes completely. Remove cakes from pans, and level cakes as needed. Then, use a 2″ round cookie cutter to cut out circles of cake. Prepare a batch of frosting (I used my Cream Cheese Frosting) and fill a piping bag fitted with a large round or star tip. Layer cake and frosting as shown above (blue cake, a little frosting, white cake, a little frosting, red cake, a nice swirl of frosting). Top with festive sprinkles.

*Note- the cupcakes in a jar could also be make using cupcakes, cut in half, then used as directed above.

#5. Patriotic Fruit Pops

Sheek Shindigs

To make these, used watermelon, apples and blueberries.
To keep the apples from browning, lightly brush them with lime or lemon juice. I prefer limes for the flavor and that they seem less tart.
Cut watermelon and apple pieces to thickness of the cookie cutter, then place cookie cutter on top of slices and push straight down. Place one fruit inside of another and finish with a blueberry in the middle.
Push the straw through all three pieces of fruit to keep it everything in place. If you have trouble pushing a paper straw through the apple portion, use a plastic straw first to create a pathway and then replace with the paper straw. Popsicle sticks will work as well.

#6. 4th of July Marshmallow Pops

Wenderly

What you’ll Need:

1 bag of red candy melts
1 bag of blue candy melts
20 large marshmallows
20 red & white striped paper straws

What you’ll do:

1. Melt red & blue candy melts in separate bowls according to package instructions.
2. Insert a straw 3/4 deep into each marshmallow and take out again. This will leave the hole where the straw will go after dipping marshmallows.
3. Dip the side of the marshmallow with the hole into the melted blue candy coating. Hold marshmallow over bowl after dipping and tap your hand until excess candy coating has been tapped off of the marshmallow.
4. Place marshmallow with the dipped side up and insert straw into each hole. Let dry completely.
5. Once the blue coating is completely dry, hold the marshmallow by the sides (not the straw) and dip into the red melted candy coating. Tap hand to shake off excess candy coating.
6. Place the marshmallow pop (straw side down) into a heavy glass to dry.

#7. Red, White and Blueberry Popsicles

Nourishista

Ingredients

2 c. fresh strawberries, washed and stems removed

2 c. fresh blueberries

1 1/4 c. low-fat vanilla yogurt
2 T. honey (do not feed honey products to children under 1 year of age)

Popsicle molds
8 popsicle sticks

Directions

1. Place strawberries in a bowl and add 1 T. honey. Use an immersion blender or regular blender to puree. You should taste the mixture. If it does not seem sweet enough, you may want to add some more honey. Some strawberries are sweeter than others.

2. Place blueberries in a bowl and add 1 T. honey. Use an immersion blender or regular blender to puree. You should taste the mixture. If it does not seem sweet enough, you may want to add some more honey. Place the blueberry mixture in the refrigerator.

3. Take your popsicle molds and using a spoon add enough strawberries to fill the mold 1/3rd full. Try to make the layers as even as possible. But don’t stress about it too much. They don’t have to be perfect. (Tap the molds on the counter gently after each layer to help get rid of air bubbles. I didn’t do this and there were air pockets in my popsicles. Also be sure to wear an apron when you tap the molds on the counter, or you will get the popsicle filling on your clothes.) Freeze you popsicles for 1 hour.

4. Now add the popsicle sticks. Push them into the strawberry layer about 1/2 an inch. You do not want to push the popsicle stick too far down or they will be sticking out. Freeze popsicles for another hour. Next add the yogurt and fill to 2/3rds full. Let freeze for 2 hours.

5. Now add the blueberry layer and freeze for another 2 hours. Run the molds under warm water to release. Your popsicles are ready to enjoy!

10 Fabulous Summertime No-Bake Desserts…

June 19, 2013

Sara Silver . Food . Desserts, Lists, Summer

Martha Stewart

It’s summertime and with the warmer weather and longer summer days come picnics and family get-togethers, church functions and your kid’s friends running wildly through the house and emptying out your pantry. So, be prepared and pin this post for 10 No-Bake Summer Desserts that will minimize your time in the kitchen and maximize your waistline. Just kidding.

#1. Waffle-and-Strawberry Trifle

via Martha Stewart

Ingredients

1/3 cup plus 3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon fine salt
1 1/2 cups whole milk
2 cups heavy cream
2 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
2 pounds strawberries, hulled and cut into 1/4-inch slices
8 ounces frozen Belgian waffles, toasted and cut into 1 1/2-inch pieces

Taste and Tell

Directions

Place a fine-mesh sieve over a medium heatproof bowl. In a medium saucepan, whisk together 1/3 cup sugar, cornstarch, salt, milk, 1/2 cup cream, and egg yolks. Cook over medium-high, whisking constantly, until thickened and bubbling, 6 minutes. Reduce heat to medium-low and cook, whisking, 1 minute. Pour through sieve into bowl. Stir in butter and vanilla until combined. Press plastic wrap against surface of pudding to prevent a skin from forming and refrigerate 3 hours (or up to 3 days).
Toss strawberries with 1/2 cup sugar; let sit until fruit has released some juice, 20 minutes. Using an electric mixer, beat 1 1/2 cups cream and 1/4 cup sugar on medium-high until stiff peaks form, about 2 minutes.
In a large bowl or trifle dish, layer 1/2 the waffles, strawberries, pudding, and whipped cream; repeat. Cover trifle with plastic wrap and refrigerate at least 2 hours (or up to 1 day).

Cook’s Note

Shopping Tip
Any type of frozen waffle will work in the trifle; we like Belgian ones for their large nooks and crisp texture.

#2. Pina~Colada Dip

ValSoCal

via ValSoCal

Ingredients

1 package ( 8 ounce ) cream cheese, softened
1 jar ( 7 ounce ) marshmallow creme
1 can ( 8 ounce ) crushed pineapple, drained
1/2 cup flaked coconut
1 pound cake or angel food cake, cubed
strawberries
fresh pineapple, cubed

wikiHow

Directions

1) In a small bowl, beat cream cheese and marshmallow creme until fluffy.
Fold in pineapple and coconut. Cover and chill until serving. Serve.

#3. Frozen Chocolate-Mousse Trifle

Martha Stewart

via Martha Stewart

Ingredients

2 cups crumbled chocolate angel-food cake (5 ounces)
1 tablespoon brandy (optional)
4 large egg whites
1/2 cup sugar
1/3 cup unsweetened cocoa powder, sifted
1/2 cup cold heavy cream
1/2 ounce bittersweet chocolate

Benefit Your Life

Directions

In a medium bowl, toss together cake and brandy, if desired. In another medium bowl, using an electric mixer, beat egg whites on high until foamy. With mixer on medium, gradually add sugar. Increase speed to high and beat until stiff, glossy peaks form, 2 minutes. With a rubber spatula, gently fold cocoa powder into egg white mixture.
In another medium bowl, beat cream on high until stiff peaks form, 3 minutes. Gently fold whipped cream into egg white mixture.
Fill each of four small glasses with 1/4 cup cake and top with heaping 1/4 cup mousse. Repeat to make a second layer with remaining cake and mousse. Freeze until firm, 3 hours (or up to overnight). Let sit 10 minutes at room temperature, then finely grate chocolate over tops to serve.

#4. Peanut Butter Tart

Martha Stewart

via Martha Stewart

Ingredients

For the Crust
- Ten 4 3/4-by-2 1/2-inch graham crackers, broken into pieces
For the Filling
- 6 tablespoons unsalted butter, melted
- 3 ounces best-quality milk chocolate, plus more for curls
- 1 3/4 cups heavy cream
- 3/4 cup creamy peanut butter
- 1/2 cup cream cheese (4 ounces)
- 1/3 cup sweetened condensed milk
The Cheap Gourmet
Directions
1. Place graham crackers in the bowl of a food processor, and pulse until fine crumbs are formed. Transfer to a medium bowl, and add butter. Stir with a fork until thoroughly combined. Place crumbs in a 13 3/4-by-4 1/4-inch rectangular tart pan with a removable bottom. Press crumbs up the sides of the pan to form the edge of the tart and then evenly over the bottom of the pan. Place in the refrigerator while making the filling.
2. Fill a large bowl with ice and water. Finely chop chocolate, and place in a medium bowl. Place 1/2 cup cream in a small saucepan over medium heat, and bring to a boil. Pour over chopped chocolate, and set aside for 5 minutes to yield chocolate ganache. Whisk to combine. Set in ice bath until ganache is cool, whisking constantly. Once cool, remove from ice bath, and whisk until ganache is just thick enough to hold its shape; do not overbeat. Spread in the bottom of the prepared crust, and return to the refrigerator until set.
3. Combine peanut butter, cream cheese, and sweetened condensed milk in the bowl of a food processor; process until smooth. Transfer to a mixing bowl.
4. Whip 3/4 cup heavy cream to soft peaks. Add whipped cream to peanut butter mixture; whisk to combine.
5. Spoon mixture into prepared crust; return to the refrigerator for 2 hours or overnight. Remove tart from refrigerator, and transfer to a serving platter 10 minutes before serving. Whip remaining 1/2 cup cream. Top tart with dollops of whipped cream. Use a vegetable peeler to make chocolate curls for garnish.
#5. Blueberry-Orange Parfaits

My.Recipes

via my.recipes

Ingredients
- 1 1/2 tablespoons Demerara or turbinado sugar
- 1/2 teaspoon grated orange rind
- 2 (7-ounce) containers reduced-fat plain Greek-style yogurt $
- 2 cups fresh blueberries $
- 2 cups orange sections (about 2 large)
- 1/4 cup wheat germ
Meatless Monday

Preparation
1. 1. Combine first 3 ingredients in a small bowl, stirring until blended. Spoon 1/4 cup blueberries into each of 4 tall glasses. Spoon about 2 1/2 tablespoons yogurt mixture over blueberries in each glass. Add 1/4 cup orange to each serving. Repeat layers with remaining blueberries, yogurt mixture, and orange. Sprinkle 1 tablespoon wheat germ over each serving; serve immediately.
#6. Chocolate-Mint Icebox Cake

Martha Stewart

via Martha Stewart

Ingredients
- 1 3/4 cups heavy cream, chilled
- 1/4 cup sugar
- 3/4 teaspoon mint extract
- 1 package (9 ounces) chocolate wafers
- 1 cup miniature chocolate chips
Foodily
Directions
Make the mint cream: With an electric mixer, beat heavy cream, sugar, and mint extract until stiff peaks form.

Line a serving platter with two sheets of wax paper side by side. Assemble the cake: Spread each wafer with about 1/2 tablespoon mint cream, forming stacks. Lay stacks horizontally along seam of paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least 4 hours or up to 2 days.

To serve, gently remove wax paper from underneath cake (holding cake in place with a metal spatula, if necessary), and sprinkle with chocolate chips. Slice cake diagonally with a serrated knife.

#7. Pineapple No-Bake Cheesecake

My Baking Addiction

via My Baking Addiction

Ingredients

For the Crust

3/4 cup graham cracker crumbs
1 tablespoon granulated sugar
2 tablespoons unsalted butter, melted

For the Filling

1 (8 ounce) package cream cheese, softened
3 tablespoons granulated sugar (see note below)
12 ounces fresh pineapple, pureed
1/2 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed

For the Garnish

whipped topping, optional
fresh pineapple, optional

Blog Her

Directions:

1. In a medium bowl, stir together the graham cracker crumbs, sugar and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

2. In a large bowl, with an electric mixer, beat the cream cheese and sugar on medium-high speed until smooth and creamy, about 3 minutes. Add in pineapple and vanilla and mix to combine, scraping down the sides of the bowl as needed. Using a rubber spatula, fold in the whipped topping until well combined.

3. Evenly pipe or spoon the filling into prepared individual serving dishes. Cover with plastic wrap and refrigerate for at least 3 hours before serving.

4. If desired, garnish with additional whipped topping and fresh pineapple.

#8. Chocolate, Banana and Graham Cracker Ice Box Cake

Martha Stewart

Ingredients

15 ounces milk chocolate, chopped

5 large egg yolks

Salt

3 cups heavy cream

20 graham cracker sheets

4 or 5 ripe bananas, very thinly sliced lengthwise

Garnish: whipped cream

theKitchn

Directions

Line a 5-by-10-inch loaf pan with plastic wrap. Place chocolate in a heatproof bowl. Place yolks and a pinch of salt in another heatproof bowl.

Bring cream to a simmer in a medium saucepan. Slowly pour cream into bowl with yolks, whisking constantly; return mixture to saucepan set over low heat. Cook, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 8 minutes (mixture should not come to a boil). Immediately strain through a fine sieve set over chocolate; stir until chocolate melts and is smooth. Refrigerate, stirring occasionally, until thick, about 4 hours.

Spread 1 cup chocolate mixture evenly into bottom of loaf pan. Top with a layer of 4 graham crackers, trimmed to fit. Spread 1/2 cup chocolate over tops, and cover with some bananas. Spread 1/2 cup chocolate over bananas, and top with a layer of 4 trimmed graham crackers. Repeat with remaining chocolate, bananas, and graham crackers until you reach the top of the pan; finish with graham crackers.

Cover with plastic wrap, and refrigerate overnight. Uncover, and turn out onto a serving platter. Remove plastic wrap. Garnish with whipped cream, and cut into slices.

Cook’s Note

Unmolded icebox cake can be refrigerated for up to 2 days.

#9. Sauteed Peaches

Martha Stewart

via Martha Stewart

Ingredients

2 tablespoons unsalted butter

2 tablespoons sugar

4 large ripe peaches, pitted and each cut into 8 wedges

Fifer Orchards

Directions

In a large skillet, melt unsalted butter over medium heat. Stir in sugar.

Add peaches. Cook, stirring, until sugar has dissolved and peaches are warmed through and coated, 2 to 5 minutes. Serve immediately.

#10. No-Bake Cherry Cheesecake

Martha Stewart

via Martha Stewart

Ingredients

FOR THE CRUST

Vegetable oil cooking spray, for pan

1 1/3 cups vanilla wafer or shortbread cookies, finely ground (6 ounces)

2 tablespoons unsalted butter, melted

2 tablespoons sugar

1/8 teaspoon ground cinnamon

Salt

FOR THE FILLING

1 cup sour cream, room temperature

2/3 cup sugar

4 ounces mascarpone cheese (1/2 cup), room temperature

4 ounces cream cheese (1/2 cup), room temperature

2 ounces soft fresh goat cheese (1/4 cup), room temperature

1 vanilla bean, split and scraped, pod reserved for another use (or 3/4 teaspoon pure vanilla extract)

1/4 teaspoon finely grated lemon zest

1 cup heavy cream

FOR THE TOPPING

1 pound sweet cherries, halved and pitted (3 cups)

1/3 cup sugar

2 teaspoons balsamic vinegar

1/2 cinnamon stick

1 tablespoon cornstarch

1 tablespoon water

my judy the foodie

Directions

Make the crust: Coat a 9-inch springform pan with cooking spray; line bottom with a round of parchment. Stir together cookies, butter, sugar, ground cinnamon, and a pinch of salt; press evenly into bottom of pan. Refrigerate while making filling.

Make the filling: Beat sour cream, 1/3 cup sugar, the cheeses, vanilla seeds or extract, and lemon zest with a mixer on medium speed until very smooth, about 4 minutes. Pass mixture through a fine sieve into a large bowl. Whisk heavy cream and remaining 1/3 cup sugar until medium peaks form; fold into filling mixture, and spread evenly onto crust. Smooth top, and freeze until firm, at least 2 hours. Refrigerate for 45 minutes before serving.

Make the topping: Bring half the cherries, and the sugar, vinegar, and cinnamon stick to a simmer in a small saucepan. Cook, covered, for 5 minutes. Uncover, and simmer until cherries are soft, about 3 minutes. Whisk together cornstarch and water; add to cherry mixture. Simmer for 1 minute. Remove from heat, and stir in remaining cherries. Refrigerate until ready to use.

Run a knife around edge of cake; release sides to remove from pan, and transfer cake to a serving platter. Remove cinnamon stick from topping; spoon over cake.

Cook’s Note

Serving idea: Drizzle slices with extra balsamic vinegar, and sprinkle with freshly ground pepper.

Irish Coffee Brownies…

May 14, 2013

Sara Silver . Food . Desserts

Confident Kitchen

Chocolate is a remedy for many things. Chocolate, Irish Whiskey and freshly brewed coffee baked into brownie form and served warm is a remedy for EVERYTHING. Don’t take my word for it, give it a try! You should eat at least 2-3 to make sure my hypothesis is correct.

via Confident Kitchen

Irish Coffee Brownies

Prep: 25 minutes
Total: 40 minutes
Ingredients:

1-1/4 cups granulated sugar
3/4 cup butter or margarine, softened
1/2 cup unsweetened cocoa powder
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup milk
1/4 cup Irish Whiskey
2 tablespoons instant coffee crystals
1 cup chopped walnuts
2-1/2 cups sifted powdered sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon Irish Whiskey
1-1/4 teaspoon vanilla
3 to 4 tablespoons brewed coffee
Chopped walnuts (optional)

Directions
1. Heat granulated sugar, butter or margarine, and 1/2 cup cocoa powder in a large saucepan over medium heat until butter or margarine melts, stirring constantly. Remove from heat. Add eggs and 1 teaspoon vanilla; beat lightly just until combined,
2. Stir together flour, baking powder, and baking soda in a bowl; set aside. Stir together milk and 1/4 cup whiskey; stir in coffee crystals. Add flour mixture and milk mixture alternately to the chocolate mixture, beating by hand after each addition. Stir in nuts. Pour into a greased 15x10x1-inch baking pan.
3. Bake in a 350 degree F oven for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
4. Meanwhile, for the Irish Coffee Glaze, stir together sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon Irish whiskey, and 1-1/4 teaspoons vanilla. Stir in 3 to 4 tablespoons brewed coffee until of drizzling consistency.
5. If desired, sprinkle with additional chopped nuts. Makes 36 brownies.