Decadent Chocolate Brownies
Ingredients
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1 pound unsalted butter
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16 ounces semi sweet chocolate morsels
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12 ounces semi sweet chocolate morsels
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6 ounces dark chocolate morsels
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6 extra large eggs
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3 tablespoons instant coffee (Folders)
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2 1/4 tablespoons vanilla extract
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2 1/4 cups granulated sugar
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1 1/4 cups All-Purpose flour
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1 tablespoon baking powder
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1 teaspoon kosher salt
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3 cups pecans, chopped, optional
NOTE:
These brownies can be baked in either a 12x18x1-inch pan OR two 8x8-inch baking pan.
Directions
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Preheat oven to 350 degrees. Butter and flour baking pans. Bring water to a simmer in a large pot.
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Pour the butter, 16 ounces of semi sweet morsels and the dark chocolate morsels in a medium bowl.
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Melt chocolate over simmering water; allow goo cool slightly.
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in a large bowl, stir (not beat) together eggs, coffee, vanilla extract and sugar.
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stir chocolate into the egg mixture; mix well and allow to cool to room temperature.
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In a medium bowl, sift 1 cup of flour, baking powder and salt. Pour flour mixture into the cooled chocolate mixture; stir well.
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In a small bowl, toss the 12 ounces of morsels and the pecans with the 1/4 cup of flour.
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Pour pecan and morsels into the chocolate batter; stir.
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Pour batter into the prepared pans. Bake 20 minutes. Lift up one side of the pan and let it drop lightly; do the same with the other side of the pan ( This will release air from the batter to ensure a more fudgy brownie).
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Bake brownies for another 13-15 minutes, until done (Insert a toothpick to see if it comes out clean).
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Let the brownies cool completely before cutting into squares.
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