6 oz. (1.5 sticks) unsweetened butter
1/8 tsp. salt
1 tsp. dry instant espresso (or use powdered instant coffee, not crystals)
1 tsp. finely ground black pepper
1 tsp. pure vanilla extract
1 1/4 cups dark brown sugar, firmly packed
3 eggs (large or extra large)
3/4 cup sifted all purpose flower
4 oz chopped pecans (can substitute walnuts if you prefer)
Adjust your oven rack one-third up from the bottom and preheat oven to 375 degrees.
Prepare an eight or nine inch pan by spraying with Pam (or grease pan with butter, if you prefer).
For easier cleanup, line the pan with aluminum foil (press into corners of pan with a folder towel or pot holder before buttering the pan).
Place chocolate in top of a double boiler over hot water on moderate heat. Cover until partially melted and then uncover and stir until completely melted (or melt it in your microwave on low power, stirring occasionally). Remove from heat and set aside, uncovered, to cool slightly.
In large bowl of an electric mixer, cream the butter, then add salt, coffee, pepper, vanilla and then the sugar. Beat until blended. Add the eggs, one at a time, scraping the bowl with a rubber spatula after each egg is added. Beat ONLY until incorporated after each addition.
On low speed, add the chocolate and then the flower, scraping the bowl with a rubber spatula and again beating only until incorporated.
Remove the bowl from the mixer and stir in the nuts.
Turn into the prepared pan and smooth the top.
Bake for 25 to 30 minutes. A flat toothpick inserted into the middle of the brownie should come out barely moist -- not wet but not completely dry. Begin to test around 23 minutes. Do not overbake.
Cool the brownies in the pan for 15-20 minutes. Then, cover with a rack and invert the pan and the rack. Remove the pan. If you used foil, peel it off now. Then, cover with another rack and invert again, leaving the cake right side up to cool.
Alternatively, for an easy icing, spread chocolate chips onto the top of the brownie, immediately after removing them from the oven. After four or five minutes, you should be able to spread them around and cover the top of the brownies. Cool in the pan and then remove when completely cooled. The icing will harden.
Makes 32 small brownies.
This recipe was adapted from Heatter, M . (1978) Maidea Heatter's Book of Great Chocolate Desserts, New York: Alfred A. Knopf.
