Decadent Chocolate Heaven Brownies
The bitter cacao that early Mesoamerican peoples drank is a far cry from the dark, sweet, creamy indulgence that these brownies are. Think of the Jewish contribution to chocolate when you eat these brownies, but be careful—they are very addictive! (from Shelia’s book Simply Irresistible: Easy, Elegant, Fearless, Fussless Cooking)
- 1 pound dark bittersweet chocolate, finely chopped
- 1/3 cup coffee, strongly brewed
- 1 cup unsalted butter, cut into tablespoons
- 4 large eggs, at room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup all purpose flour
- 8 ounces pecans, coarsely chopped (about 2 cups)
- Preheat oven to 375 degrees. Line a 9 x 13 inch pan with a double thickness of foil that extends 2 inches beyond the sides. Grease the bottom and sides of the foil-lined pan. In the top of a double boiler, melt chocolate over simmering water. Do not let water touch the pan or bowl holding the chocolate. Once the chocolate is melted, stir in the coffee and butter. Continue stirring frequently until mixture is smooth. Remove chocolate from the heat and cool, stirring occasionally for 10 minutes.
- Using a mixer with a paddle beater, beat the eggs on high speed for 30 seconds or until foamy. Gradually add sugar and continue to beat for 2 minutes until eggs are light and fluffy. Reduce mixer to low speed and gradually beat in the chocolate mixture. Using a wooden spoon, stir in the flour and nuts just until well blended. Do not overbeat the mixture. Pour the batter into prepared pan and spread evenly.
- Bake until set around the edges, 28 to 30 minutes. The brownies will remain moist in the center. Cool in the pan on a wire rack for 30 minutes. Cover the pan tightly with aluminum foil and refrigerate overnight. Remove the top foil and run a sharp knife around the edges of the brownies. Lift them out of the pan by the extra foil and invert, inverting onto a large plate. Peel off the foil and invert again onto a smooth surface. Cut in squares and serve.