1 pound plus semisweet chocolate chips, plus 2 cups mini chocolate chips
6 ounces unsweetened chocolate, chopped
6 extra-large eggs
3 tablespoons espresso powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 ¼ cups flour, divided into 1 cup and ¼ cup
1 tablespoon baking powder
1 teaspoon salt
3 cups roasted pecans, chopped
Instructions
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 lb. chocolate chips, and unsweetened chocolate in a large glass bowl in the microwave. Melt at 40 second increments, stirring after each increment. Cool slightly. Stir together the eggs, espresso, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature
Stir together the 1 cup flour, baking powder and salt. Add to cooled chocolate mixture. Toss the pecans and chocolate chips with ¼ cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.
Originally Submitted
5/20/2009
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