Recipe from Cooking
with Too Hot Tamales,
by Mary Sue Milliken and Susan Feniger (William Morrow,
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.
Garrett Olivers Beer Match:
Fruit Lambic (Lindemans Framboise, Kriek, Pêche
or Cassis, Boon Framboise, New Glarus Wisconsin Belgian