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Monday, January 30, 2012

Coffee Pecan Brownies

  • 1 Square Dark Chocolate
  • 2 T Spoons of chocolate chips
  • 3 Oz (6 tablespoons or ¾ stick) butter cut up or softened
  • ⅓ Cup Strong Coffee, cooled
  • 2 Large eggs at room temperature
  • ½ C Sugar
  • ¼ Cup packed light brown sugar
  • 1 Tsp pure vanilla extract
  • ½ C all-purpose flour
  • 3 T cocoa powder
  • 1/8 Tsp Sea salt
  • ⅔  Crumbled Pecans

Preheat oven to 350°F.

Lightly coat w/ oil or butter an 8 by 8x8-inch baking dish 

Melt chopped chocolate and butter 

Stir in the coffee until thoroughly blended. 

Beat eggs until frothy. 

Blend in the sugars and vanilla, whipping until thick and pale colored, about 5 minutes. Stir in the melted chocolate mixture and blend completely.

In a separate bowl, sift together the flour and cocoa powder. Add the salt. Stir the chocolate mixture into the flour mixture in 3 stages, blending well after each addition. Stir in the nuts. Pour the batter into the prepared baking dish.

Bake 40 minutes, or until a tester comes out slightly moist. Cool on a rack to room temperature. Use a sharp knife to cut the brownies.

Store in a single layer in a tightly sealed container or covered with foil at room temperature up to 5 days.

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