Mocha Brownies

Squares of brownies rich with chocolate and pecan with the delicious flavor from espresso beans.

Yield

24 brownies

Ingredients

5 ounces unsweetened chocolate, coarsely chopped
2 1/2 sticks butter or margarine, cut into chunks
3 tablespoons finely ground espresso beans
1/2 teaspoon salt
2 1/2 cups granulated (white) sugar
5 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 cup pecans, coarsely chopped

Directions

Preheat oven to 325°F (163°C). Grease a 13 x 9-inch baking pan using Pan Release or cooking spray.

Combine the chocolate, butter, coffee, and salt in the top of a double boiler or bowl over simmering water. Cook until melted and smooth. Let cool.

In a large mixing bowl, combine sugar, eggs, and vanilla and whisk until smooth. Add the melted chocolate mixture and whisk until well combined. Fold in the flour until it just disappears. Gently fold in the pecans. Pour into the prepared pan, smoothing the top.

Bake for 30 to 35 minutes, or until brownies begin to pull away from sides of pan or until a toothpick inserted halfway between the edge and center comes out clean. Do not overbake. Center should be set (slightly sticky) but not dry. Cool completely in pan on wire rack. Cut into squares.

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