Recipe from Cooking with Too Hot Tamales,
by Mary Sue Milliken and Susan Feniger (William Morrow, 1997)
Yield: 12 large or 20 small brownies
Since opening our first restaurant, brownies have always found a place on the menu
-- they are so easy to make and so universally loved. For cocktail parties, try cutting brownies into tiny
bite-sized squares so everyone can leave the party happy, having had their sweet chocolate ending.
Brownies freeze so well, we often keep a tray in the restaurant freezer for emergencies.
- 5 ounces unsweetened chocolate, coarsely chopped
- 2 1/2 sticks unsalted butter, softened
- 3 Tablespoons finely ground espresso beans
- 1/2 teaspoon salt
- 2 1/2 cups sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 cup pecans, coarsely chopped
Preheat the oven to 325°F.
Butter and flour a 9- x 12-inch baking pan and line with parchment paper. 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 the 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 about 35 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a rack 1 hour. Run a knife around the edges of the pan to loosen and cut into squares. Lift out and transfer to serving dish or tin.
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