- 8
Ingredients
- 1 1/2 cups flour
- 1/2 cup baking cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
- 2/3 cup unsalted butter, softened
- 1 tablespoon vanilla extract
- 2 cups sugar
- 1/3 cup peanut oil
- 1/4 cup espresso powder
- 4 eggs
- 1 cup chopped pecans
- 1/4 cup Kahlúa
Preparation
Step 1
Preheat the oven to 375°. Mix flour, baking cocoa, baking powder, baking soda and salt in a bowl.
Heat the chocolate chips and butter in a saucepan over low heat until blended, stirring frequently. Remove from heat. Stir in vanilla.
Combine sugar, peanut oil, espresso and eggs in a mixer bowl. Beat for 5 minutes, scraping bowl occasionally. Add chocolate mixture. Beat just until blended. Add flour mixture, beating just until blended.
Stir in pecans.
Spoon the batter into a buttered 9×13-inch baking pan. Bake for 25 to 30 minutes or until the edges pull from the sides of the pan; do not over-bake. Cool to lukewarm on wire rack or just enough to handle pan.
Pour Kahlúa into a clean spray bottle. Spray the warm brownies with the Kahlúa. Let stand until completely cool.
Yields: 8 servings