BROWNIES

By stepjo7269

The Clarion Ledger (Courtney Taylor from Southern Cook’s Handbook)

Ingredients

• 1 pound butter
• 1 pound plus 3 cups semisweet chocolate chips
• 6 large eggs
• 2 T plus 1 ½ tea. instant coffee
• 2 T. vanilla
• 2 ½ C. sugar
• 1 C. all-purpose flour
• 1 T. baking powder
• 1 tea. salt
• 3 C. chopped pecans
• ●Preheat the oven to 350 degrees.
• ●Grease and flour a 12x18 inch jelly-roll pan and set aside
• ●In a double boiler, over simmering water, melt together the butter and 1 pound semisweet chocolate chips. When the mixture is smooth, remove it from the heat and allow it to cool to room temperature.
• ●In a large mixing bowl, stir together eggs, instant coffee, vanilla and sugar. Stir in the cooled chocolate mixture and set aside.
• ●In a separate bowl, sift together flour, baking powder, and salt.
• ●Fold and stir the dry ingredients into the batter until well combined.
• ●Fold in the remaining chocolate chips and pecans.
• ●Pour into prepared pan and bake about 30 minutes or until tester comes out clean.
• ●(Do not overbake or the brownies will develop a thick, hard crust around the edges.)

Preparation

Step 1

●Allow the brownies to cool completely then cut them into squares. These are also very good warm.