These deliciously moist and fudgy brownies are one of my favorite treats to make.
To begin, preheat your oven to 350 degrees.
Grease/butter/spray a 9×13 baking dish. Set it aside.
Before you start mixing, measure out all of your ingredients and have them ready to go. (Refer to the recipe below for everything you’ll need.)
In a small dish, whisk three eggs, and set it aside.
In a medium-sized saucepan, melt 2 sticks of unsalted butter, and 3 ounces of bittersweet chocolate over low heat, stirring often.
When it is all melted smooth, remove it from the heat, and whisk in 1/2 cup Dutch Process Baking Cocoa
2 1/2 cups sugar
Along with 1/2 tsp salt, 1 tablespoon instant coffee granules and 2 teaspoons of Vanilla.
Quickly whisk in the eggs. Make sure the ingredients in the saucepan have cooled well first though. You do NOT want scrambled eggs in your brownies!
Isn’t this looking beautiful and rich?
Finally, whisk in 1 1/2 cup flour.
Be sure and mix it all in well.
Pour the rich, heavenly goodness into your pan.
Spread it out evenly in the pan.
Now at the last moment, I decided to add some pecans to this. I sprinkled them on top and swirled around with a butter knife to mix them in. If you would like pecans in yours, stir them in while the batter is still in the saucepan.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan, on a wire rack. Cut into squares.