These chocolate chip pecan brownies are my take on Ina Garten’s Outrageous Brownies, but on a much smaller scale and with a bit of a twist! I used pecans instead of walnuts because (1) I had a bag in my kitchen, and (2) I prefer the taste of pecans. These brownies and a fresh cup of coffee are a wonderful dessert as well as a great late-afternoon pick-me-up!
Want more dessert ideas? Try my peanut butter chocolate cake or my malva pudding.
Prep Time 20 minutes
Bake Time 35 minutes
Makes 12 brownies
Ingredients
2 sticks unsalted butter
12 oz semisweet chocolate chips
3 oz bitter chocolate
3 large eggs
1 1/2 tbsp instant coffee granules
1 tbsp pure vanilla extract
1 c granulated sugar
1/2 c + 2 tbsp all-purpose flour
1/2 tbsp baking powder
1/2 tsp salt
1 1/2 c chopped pecans
Preparation
Preheat the oven to 350 degrees.
Prepare a 9×13 baking pan by either spraying with baking spray, or, grease with butter then dust with flour and set aside.
In a medium bowl melt together butter, 8 oz of chocolate chips, and bitter chocolate in the microwave. Start with 1 minute then stir. Continue in 30-second increments until fully melted. Allow the chocolate to cool slightly.
In a large bowl stir (do not beat) the eggs, coffee granules, vanilla, and sugar, then stir the warm chocolate mixture into the egg mixture and allow it to cool to room temperature.
Bake for 20 minutes, then rap the baking pan against the oven shelf to force the air to escape from between the pan and the brownie batter. Bake for about more 15 minutes, until a toothpick comes out clean. Do not overbake! Allow the brownies to cool thoroughly, then refrigerate and cut your chocolate chip pecan brownies into 12 large squares.