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Name: Coffee Brownies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 5 oz Unsweetened chocolate;; 3 tb Espresso powder; 1 c Pecans coarsely chopped; 2 1/2 c Sugar; 5 lg Eggs; 1 1/4 c Unsalted butter softened; 1 ts Vanilla extract; 1/2 ts Salt; 1 1/4 c All purpose flour

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INGREDIENTS

5 oz Unsweetened chocolate;
3 tb Espresso powder
1 c Pecans ; coarsely chopped
2 1/2 c Sugar
5 lg Eggs
1 1/4 c Unsalted butter ; softened
1 ts Vanilla extract
1/2 ts Salt
1 1/4 c All purpose flour

Servings

INSTRUCTIONS

Preheat the oven to 325 degrees and butter and flour a 9- by 12-inch baking pan. Line the base of the pan with parchment paper. Combine the chocolate, butter, coffee, and salt in the top of a double boiler and, over simmering water, melt the chocolate, stirring occasionally. In a large mixing bowl, combine the sugar, eggs, and vanilla and whisk until smooth. Add the melted chocolate mixture and continue whisking until well combined. Fold in the flour until you cant see any traces of white, but do not overfold. Gently fold in the pecans. Scoop out into the prepared pan and spread and jiggle the pan until the batter finds its level. Bake for about 35 minutes, or until a toothpick inserted into the center of the pan comes out clean. Set the pan on a rack to cool for 1 hour. Run a knife around the edge of the pan to loosen, then cut into squares as desired. This recipe yields 12 large or 20 small brownies. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6189 broadcast 02-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-04-1997 Recipe by: Susan Feniger and Mary Sue Milliken

NOTES

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Coffee Brownies

5 oz Unsweetened chocolate;
3 tb Espresso powder
1 c Pecans coarsely chopped
2 1/2 c Sugar
5 lg Eggs
1 1/4 c Unsalted butter softened
1 ts Vanilla extract
1/2 ts Salt
1 1/4 c All purpose flour

Preheat the oven to 325 degrees and butter and flour a 9- by 12-inch  baking pan. Line the base of the pan with parchment paper. Combine  the chocolate, butter, coffee, and salt in the top of a double boiler  and, over simmering water, melt the chocolate, stirring occasionally.  In a large mixing bowl, combine the sugar, eggs, and vanilla and  whisk until smooth. Add the melted chocolate mixture and continue  whisking until well combined. Fold in the flour until you cant see  any traces of white, but do not overfold. Gently fold in the pecans.  Scoop out into the prepared pan and spread and jiggle the pan until  the batter finds its level. Bake for about 35 minutes, or until a  toothpick inserted into the center of the pan comes out clean. Set  the pan on a rack to cool for 1 hour. Run a knife around the edge of  the pan to loosen, then cut into squares as desired. This recipe  yields 12 large or 20 small brownies.    Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue  Milliken From the TV FOOD NETWORK - (Show # TH-6189 broadcast  02-26-1997) Downloaded from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com    03-04-1997    Recipe by: Susan Feniger and Mary Sue Milliken

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Nutrition

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Serving Size: 1 Serving (288g)
Recipe Makes: 12

Calories: 974
Calories from Fat: 381 (39%)

Amt Per Serving		% DV

	Total Fat 42.3g	56 %
	Saturated Fat 19.7g	99 %
	Monounsaturated Fat 14.5g
	Polyunsanturated Fat 4.3g
Cholesterol 491.5mg		151 %
Sodium 151.9mg		5 %
Potassium 325.9mg		9 %
Total Carbohydrate 140.9g		41 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 137.7g
Protein 17.1g		24 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 974

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