Tomorrow I’m having a bunch of friends over for a scrapbooking night since my boxes of pictures are dying to escape their dusty grave. Out of the six friends coming, only three actually scrapbook and the others just wanted to get away from the kids and enjoy some fun conversation. I figured I better feed them so they will stay past 7:30. I’m taking the easy route with pizza for dinner but decided to find something yummy for dessert. This recipe is one I have wanted to make for a long time but since it makes so many and isn’t cheap, I needed the right event. I think this is it….friends, conversation, scrapbooking and intense chocolate!
The original recipe is Ina Garten’s but like I usually do, I tweak it just a bit to fit our needs and tastes. I used less coffee (and decaffeinated at that), used pecans instead of walnuts and less nuts overall. The result is a very intense chocolate brownie. If there are dark chocolate lovers in your family, they will flip for these babies! The recipe claims to cut them into 20 brownies, but I cut mine into 36 and still could only eat half of one. I put half of them in the freezer for another time….like next time my kids drive me crazy and I begin to wonder if I was insane to have five of them!!!!
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 large eggs
1 1/2 Tb instant decaffeinated coffee
2 Tb vanilla extract
2 1/4 C sugar
1 1/4 C all purpose flour, divided
1 Tb baking powder
1 t salt
2 C chopped pecans
1. Preheat oven to 350 degrees. Grease and flour a 13 by 18 by 1 1/2 inch pan.
2. Melt together the butter, 1 pound chocolate chips and unsweetened chocolate on top of a double boiler. Add coffee powder and cool slightly. Stir together the eggs, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
3. Stir together the 1 C of flour, baking powder and salt. Add to cooled chocolate mixture. Toss the pecans and 12 ounces of chocolate chips with 1/4 C flour to coat and keep them from falling to the bottom of the batter. Mix them into the batter and pour into prepared pan.
4. Bake for 25 minutes or until tester 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 completely and refrigerate well. They are very fudgie and need to be refrigerated so they cut well and stay together.