Pecan Brownies

From the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis

Yield

30 brownies

Introduction

Brownies are one of the easiest desserts ever to make. If you have a saucepan and a few minutes, you are in business. They are everybody’s favorite. Dress them up for a fancy dinner with a bit of ice cream and chocolate sauce, or give as gifts wrapped in cellophane and tied with a pretty bow.

Ingredients

	½	lb. (2 sticks) unsalted butter
	4	oz. unsweetened baking chocolate
	2	cups granulated sugar
	4	large eggs
	2	Tbsp. instant coffee powder
	1	tsp. pure vanilla extract
	1	cup all-purpose flour
	~	Pinch salt
	1	cup large pecan pieces

Steps

Preheat oven to 350°F. Line the bottom and sides of a 9x13- inch baking pan with a sheet of aluminum foil.
In a heavy 2-quart saucepan, melt butter and chocolate over medium-low heat. Stir occasionally until smooth. Remove from heat for about 2 minutes and then stir in sugar. Stir in eggs, 1 at a time, mixing completely after each addition. Add coffee powder and vanilla. Blend well. Add flour and salt, and then mix in pecan pieces.
With a rubber spatula, scrape the mixture into prepared baking pan and bake until cake tester or toothpick inserted in the center still has a bit of batter clinging to it, 30 to 35 minutes. (Brownie will be slightly undercooked—as we like it. If you like a dry brownie, cook slightly longer.)
Let brownies cool in the pan. When completely cool turn upside down onto a cookie sheet. Place a wire rack on top and turn over, allowing the brownie sheet to cool completely right side up before cutting.

Notes

These brownies actually cut best when well chilled or frozen. Well wrapped they will keep frozen for 2 months, thus making a great do-ahead dessert.
Almost any nut may be substituted for the pecans. Walnuts and almonds are great; macadamia nuts are decadent.

This content is from the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis.