(prepared by the best hubby in the world)
The other night, I was craving something chocolaty and Colin decided to make me brownies. He even had to run to the store to get eggs. Needless to say, he and the brownies were very sweet. We've both made this recipe several times and it always turns out great. It's super easy too. It's from Lesley Waters' book "How to Cook".
Pecan Mocha Brownies
Makes 9...will disappear before you know it
1 stick + 1 T unsalted butter
3/4 cup + 1 t sugar
1 t vanilla extract
2 large eggs, beaten
1/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder (we use Ghiradelli Unsweetened Cocoa - well worth it!)
1 t baking powder
1/3 cup pecans, coarsely chopped
2 t instant coffee, dissolved in 2 t boiling water (we usually skip this)
1 1/2 oz semisweet chocolate, coarsely chopped (we use Semi-sweet Ghiradelli chocolate chips and they are well worth it. They make a world of difference).
A baking pan, 8 inches square, greased, lined with parchment paper and lightly buttered.
Preheat oven to 350 F
Put the butter and sugar into a large bowl and, using an electric beater, beat together until pale and fluffy. Add the vanilla and gradually beat in the eggs.
Sift the flour, cocoa powder, and baking powder into the butter mixture and, using a large metal spoon, gently fold to mix. Fold in the pecans, chocolate, and coffee. Spoon the mixture into the prepared pan and level out the top with the back of the spoon.
Transfer to the preheated oven and bake for 20 minutes or until just firm on top. If not eating immediately (impossible!), leave in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool. Cut into squares and serve.
And of course, everything tastes better with a bit of ginger ice cream on top ;-)
Enjoy!
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