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Ingredients
| unsweetened baking chocolate squares: 4 oz |
| salted butter: 1/2 cup |
| instant espresso powder: 2 Tbl |
| granulated sugar: 1 1/4 cups |
| eggs: 2 (large) |
| coffee liqueur: 3 Tbl |
| baking powder: 1/4 tsp |
| salt: 1/4 tsp |
| all-purpose flour (unsifted): 1 cup |
| pecans (chopped): 1 cup (toasted) |
| white chocolate: 1.5 oz (optional) |
The Best Brownies in the Whole World
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
22 min -
Servings
12 serving(s)
Tags
- Preheat to 375°F.
- Line bottom and sides of 9 inch square baking pan with nonstick foil.
- In glass bowl, microwave baking chocolate and butter on high two minutes until melted; whisk until smooth.
- Whisk in espresso powder.
- Stir in sugar, eggs, coffee liqueur, baking powder, and salt.
- Stir in flour and nuts.
- Spread in the pan. Bake 22 minutes then cool on a rack.
- If you want, you can melt the white chocolate and put it in a small food storage bag.
- Seal the bag and snip off a small corner.
- Drizzle the brownies with the chocolate, and then refrigerate for 10 minutes to set the chocolate.