Makes 16 brownies

Praline Crust (recipe follows)
2 (1 ounce) squares unsweetened chocolate
1/2 cup butter
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 teaspoons vanilla extract
1/4 cup Kahla
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup chopped pecans
Kahla Butter Cream Frosting (recipe follows)
Chocolate Glaze (recipe follows)

Prepare Praline Crust. Preheat oven to 350 degrees F.

Microwave chocolate and butter on high for 1 1/2 minutes or until melted, stirring once, or melt in a saucepan. Let cool 10 minutes.

In a medium size bowl, beat eggs, sugars and vanilla extract until blended; then beat in Kahla and the cooled chocolate mixture. Stir in flour, salt and pecans. Spread batter over the prepared crust. Bake for approximately 35 minutes until set and wooden pick inserted has just a few crumbs on it (do not overbake). Let cool.

Spread Kahla Butter Cream Frosting over brownies, then drizzle Chocolate Glaze over frosting. Chill 5 minutes to set; cut into bars.

Store brownies tightly covered.

Praline Crust
1/3 cup packed brown sugar
1/3 cup softened butter
1/2 cup all-purpose flour
1/2 cup finely chopped pecans

In a bowl, stir together all crust ingredients. Press mixture evenly into an 8- or 9-inch square pan.

Kahla Butter Cream Frosting
2 cups confectioners' sugar
2 tablespoons softened butter
1 tablespoon Kahlua
1 to 2 tablespoons milk

In a bowl, stir together confectioners' sugar, butter, Kahlua and milk until smooth. Add more Kahla if needed for spreading consistency.

Chocolate Glaze
2 (1 ounce) squares semisweet chocolate
1 (1 ounce) square unsweetened chocolate
2 teaspoons vegetable shortening

In a glass bowl, melt all ingredients in microwave on HIGH for 1 to 1 1/2 minutes. Stir to blend. Cool 5 minutes before using.