Best Ever Brownies!
1 ¼ c. toasted chopped pecans -halved (optional)
8 oz. bittersweet ( or semi-sweet ) chocolate chopped (or chocolate chips)
1 c. butter
1 ¼ c. flour
2/3 c. cocoa powder
2 t. instant espresso powder
1 ½ t baking powder
¼ t. salt
2 c. sugar
2 t. vanilla
9 by 13 inch baking pan lined with non stick aluminum foil or
(10 by 15 inch pan lined with foil for a thinner brownie
In the top of a double boiler over simmering water place the butter and the chopped chocolate and stir until chocolate is melted and mixture is smooth. Remove top of double boiler and place on counter to cool.
Combine in bowl the flour, cocoa powder, espresso powder, baking powder and salt, stir with a whisk to blend.
Using an electric mixer beat eggs until thick and pale in color. Continue beating while slowly adding the sugar, scraping down the side of the bowl as needed. You should have a very thick pale yellow meringue
Gently fold in the melted chocolate mixture, then the flour mixture, then the vanilla and half the nuts. Do not over stir the mixture
Pour into prepared pan sprinkle with other half pecans and bake.
Preheat oven to 350 degree
9 by 13 inch pan - bake 30 minutes and check for doneness
10 by 15 inch pan bake 25 to 30 minutes