| 1 | Line bottom of a 9 x 13 inch baking pan with cooking parchment. |
| 2 | Melt chocolate and butter with pepper over low heat. |
| 3 | Beat eggs with sugar and vanilla until blended. |
| 4 | Stir in cooled chocolate mixture, then kahlua. |
| 5 | Resift flour, salt and baking powder into mixture and stir until blended. |
| 6 | Add nuts. |
| 7 | Turn into pan. |
| 8 | Bake in 350 degree oven just until pick inserted in center comes out clean, about 25 minutes (be careful not to overbake). |
| 9 | Cook, then spread top with quick fudge frosting. |
| 10 | Sprinke with additional nuts, if desired. |
| 11 | Cut into squares or bars. |
| 12 | ***quick fudge frosting *** melt 2 squares (1 oz each) unsweetened chocolate and 1 aquare semi-sweet chocolate with 2 tablespoons butter over low heat. |
| 13 | Heat 3 tablespoons kahlua and 2 tablespoons heavy cream together. |
| 14 | Combine chocolate and kahlua mixtures with 2 cups powdered sugar (free from lumps). |
| 15 | Beat until well blended and thick. |
| 16 | If necessary, beat in a little extra powdered sugar for good spreading consistency. |
| 17 | Frost brownies immediately as mixture stiffens upon setting |
