Kahlua Bars

Brownies:
4 Oz. Unsweetened Chocolate
2/3 Cup Butter, room temperature
2 Cups Granulated Sugar
4 Eggs
1 teas. Watkins Vanilla Extract
1/2 Cup Kahlua
1-1/4 Cups All-Purpose Flour
1 teas. Watkins Baking Powder
1 teas. Salt

Frosting:
2 Tbsp. Kahlua
1 teas. Instant Coffee
1/2 Cup Butter (1 cube), room temperature
2 Cups Powered Sugar
1/2 teas. Watkins Vanilla Extract
2 to 3 teas. Milk

Topping:
1 Oz. Semi-Sweet Chocolate
1 Tbsp. Butter

Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan. In a medium saucepan over low heat, melt the chocolate and butter together. Remove pan from heat and mix in sugar, eggs, vanilla and Kahlua. Stir in flour, baking powder and salt. Spread in prepared pan. Bake at 350 degrees, 25 to 30 minutes or until batter starts to pull away from sides of pan. Cool.

To prepare the frosting: In a small bowl, mix Kahlua with instant coffee, stirring until coffee is dissolved. In a medium bowl, cream butter, powdered sugar and vanilla together. Add coffee mixture and beat until well blended. Add milk to desired consistency. Spread frosting over cooled brownies.

To prepare the topping: In a small saucepan, melt chocolate and butter together. Cool slightly, then drizzle topping over frosting. Cool until chocolate is set. Cut into bars. Makes 24 to 32 bars.

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