Source: Junior League Centennial Cookbook

Praline Crust
1/3 cup light brown sugar, firmly packed
5 1/3 tablespoons butter
2/3 cup all-purpose flour
1/2 cup pecans, finely chopped

Brownie Filling
2 ounces unsweetened baking chocolate (2 squares)
1/4 cup solid vegetable shortening
4 tablespoons butter
1/4 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1 teaspoon vanilla extract
2 large eggs
1/4 cup Kahla liqueur
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 cup pecans, chopped

Kahla Butter Cream Frosting
2 tablespoons butter, softened
2 cups confectioners' sugar, sifted
1 tablespoon Kahla liqueur
1 tablespoon cream

Make the praline crust: Mix together the brown sugar, butter, flour and pecans. Pat evenly over the bottom of a 9-inch square baking pan and set aside.

Preheat the oven to 350 degrees F.

In a large saucepan, melt the chocolate with the shortening and butter over low heat. Remove from the heat and cool for 5 minutes. Beat in the sugars and vanilla extract; add the eggs one at a time while beating. Stir in the Kahla. Add the flour and salt, mixing to a smooth batter. Fold in the pecans. Pour into the pan lined with praline crust and bake for 25 minutes, being careful not to overbake. Let cool in the pan.

Make the frosting: Beat all the ingredients until smooth and creamy. If necessary, beat in additional Kahla for a good spreading consistency. Spread frosting over the top of the brownies; place in the refrigerator 1/2 hour to set before cutting.