Ingredients

The following ingredients have 16 Servings
  • 5 Tablespoons unsalted butter, (cut into 5 pieces)
  • 4 ounces bittersweet chocolate, (coarsely chopped)
  • 2 ounces unsweetened chocolate, (coarsely chopped)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon instant espresso powder
  • 1/2 teaspoon Kosher salt
  • 1/3 cup all-purpose flour
  • 1 cup chopped pecans toasted for 8 minutes at 350° F

Instruction

  • Preheat oven to 325° F. Line the bottom of an 8-inch square baking pan with parchment paper; butter the parchment paper and pan sides with butter. Set aside.
  • Set a heatproof bowl over a saucepan of simmering water. Put the chocolates and butter in the bowl and stir occasionally until the ingredients are just melted - you don't want them to get so hot that the butter separates. Remove the bowl from the pan of water.
  • With a whisk, stir in the sugar. Don't be concerned when your smooth mixture turns grainy. One by one, whisk in the eggs. Add the vanilla and give the ingredients a vigorous whisking before gently stirring in the espresso, salt and flour; stir only until incorporated. Switch to a rubber spatula and fold in the chopped pecans.
  • Scrape the batter into the pan and smooth the top with the spatula.
  • Bake the brownies for 30 to 33 minutes, or until the top is dull and a thin knife inserted into the center comes out clean. Transfer the pan to a rack and cool the brownies to room temperature.
  • When the brownies are completely cool, turn out onto a rack, peel away the parchment paper, and invert onto a cutting board. Cut into 16 squares, each a scant 2-inches on a side. Serve at either room temperature or slightly chilled. Yield: 16 brownies