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Brownies


“With nuts, without nuts, with salted caramel, without salted caramel… no matter how you slice them I promise these will be the best brownies you have ever had! My dad votes for pecans every time!” – Bobbie Jo


IngredientsDirections
2 sticks unsalted butter
8 oz plus 6 oz semisweet
chocolate chips
3 oz bittersweet chocolate
chips
3 extra-large eggs
1 1/2 T instant coffee
granules
1 T vanilla extract
1 c plus 2 T sugar
1/2 c plus 2 T all-purpose
flour, divided
1 1/2 t baking powder
1/2 t kosher salt
1 1/2 cups SWP pecans,
chopped
1. Preheat the oven to 350 degrees. Butter and flour a 9×13 inch baking
pan.
2. Melt the butter, 8 oz of the semisweet chocolate chips, and the
bittersweet chocolate together in a medium bowl set over
simmering water. Allow to cool for 15 minutes. In a large bowl, stir
(no need to beat) together the eggs, coffee, vanilla, and sugar. Stir
the chocolate mixture into the egg mixture (but only after the
chocolate has fully cooled).
3. In a medium bowl, sift together 1/2 cup of the flour, the baking
powder, and salt and add to the chocolate mixture. Toss the
remaining 6 oz of chocolate chips, 1 cup of chopped pecans, and the
remaining 2 tablespoons of flour in a medium bowl and add them to
the chocolate mixture. Spread evenly in the prepared pan. Sprinkle
remaining 1/2 cup of chopped pecans on top of brownies.
4. Bake for 32-35 minutes. Don’t overbake. Mix well.