Yield: 1 servings
|8 ounces||Unsweetened chocolate|
|3¼ cup||Light brown sugar|
|2 tablespoons||Instant coffee powder|
|1 tablespoon||Vanilla extract|
|1 teaspoon||Almond extract|
|2 cups||Toasted pecans; chopped|
Melt butter and chocolate in heavy saucepan, stirring until smooth and melted. Cool to lukewarm. In electric mixer bowl, beat sugar, eggs, instant coffee, extracts and salt until thick and fluffy, about 5 minutes. Beat in chocolate mixture. Mix in flour and pecans. Spread batter in well-greased and floured 9x13 inch pan. Bake at 425 degrees about 25 minutes.
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