So every once in a while, I will get a mad, insatiable craving for one of two homemade treats: fudgy brownies OR chewy chocolate chip cookies. The struggle is real, guys. So what's a girl to do, but make the chocolate sinful temptation!! The particular day that I made these brownies, I had really wanted some coffee flavoring and nuts in them. I typically like nuts in brownies and chocolate chip cookies and I had some pecans on hand, so that was definitely going in there! When I am craving a dessert, I try to use a recipe that I haven't tried - so I adapted Sally's recipe for chewy, fudgy brownies into the espresso pecan brownies that I was wanting. :) And yes, these beauties did sate my craving!
What you need:
- 1/2 cup unsalted butter
- 8 oz. chopped semi-sweet chocolate
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 large eggs
- 1 tsp. vanilla
- 1/2 cup + 2 Tbsp. flour
- 1 1/2 Tbsp. dark cocoa powder
- 1/2 Tbsp. espresso granules
- 1 tsp. salt
- 3/4 cup chopped pecans
- 1 cup mini chocolate chips
- In a small saucepan over medium heat, melt together butter and chopped chocolate. Stir constantly until smooth. Pour into a large mixing bowl and let sit for 10 minutes.
- Stir in sugars until incorporated. Then add eggs, one at a time, stirring until smooth. Stir in vanilla.
- Fold in flour, cocoa powder, espresso, and salt.
- Then fold in pecans and chocolate chips.
- Pour batter into a 9-inch square pan that has been lined with aluminum foil and sprayed with nonstick spray lightly.
- Bake at 350* for 30 to 35 minutes. Test with a toothpick - you will get a few moist crumbs.
- Remove from oven and set pan on a wire rack. When cooled, cut into squares.
Recipe adapted from a basic brownie recipe on Sally's Baking Addiction
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