INGREDIENTS

INSTRUCTIONS

Preheat the oven to 325 degrees and butter and flour a 9- by 12-inch
baking pan. Line the base of the pan with parchment paper. Combine
the chocolate, butter, coffee, and salt in the top of a double boiler
and, over simmering water, melt the chocolate, stirring occasionally.
In a large mixing bowl, combine the sugar, eggs, and vanilla and
whisk until smooth. Add the melted chocolate mixture and continue
whisking until well combined. Fold in the flour until you cant see
any traces of white, but do not overfold. Gently fold in the pecans.
Scoop out into the prepared pan and spread and jiggle the pan until
the batter finds its level. Bake for about 35 minutes, or until a
toothpick inserted into the center of the pan comes out clean. Set
the pan on a rack to cool for 1 hour. Run a knife around the edge of
the pan to loosen, then cut into squares as desired. This recipe
yields 12 large or 20 small brownies.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6189 broadcast
02-26-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-04-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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