Yield: 1 Servings
|1||Stick unsalted butter|
|4 ounces||Baking chocolate|
|1½ cup||Brown sugar|
|2 tablespoons||Freeze-dried coffee,|
|Dissolved in 1/4 cup dark|
|Rum, brandy, or kahluha|
|¼ cup||Dark molasses|
|28 ounces||Good quality chocolate: a|
|Variety of dark, milk, and|
|Chopped or morsels|
|12 ounces||Pecan halves|
Melt the butter and baking chocolate together in the microwave, about 3 minutes at high power, and stir well to mix. Set aside to cool.
Preheat oven to 325. Spray a 9x13x2 aluminum baking pan with PAM.
Line the pan with two sheets of aluminum foil long enough that about 2 inches stick out, placing the sheets perpendicular to each other.
Spray the foil with PAM or butter it well. In a large mixing bowl, beat the eggs until light, add the sugar, salt, coffee mixture and molasses. Beat to mix, then add the flour and beat until mixed in.
Add the cooled chocolate/butter mixture and mix until uniform. Add about 8 oz. of the chocolate and one-third of the pecans. Stir just until mixed in. Spread mixture into prepared pan, using a rubber spatula to clean the bowl and smooth out the mixture to a uniform thickness. Top with the remaining nuts and chocolate. Bake about 50-60 minutes, until firm and starting to pull away from the sides of the pan. Watch carefully at the end of the cooking time, and remove from oven before they burn, even if the mixture is still clinging to the sides. Cool, then chill, if possible. Use the aluminum foil "handles" to pull the brownies out of the pan, and turn them upside down onto a cutting board. Peel the foil off, and then place the brownies back into the pan. Cut into at least 24 pieces with a sharp serrated knife. Will keep several days if well-wrapped and you can keep your (and others') hands off of them.