Method

Preheat the oven to 350°F (180°C/gas 4).  Line a deep 10-inch (25-cm) square baking pan with parchment paper.

Melt the chocolate in a double boiler over barely simmering heat.  Mix the flour, cocoa, coffee, and baking powder in a medium bowl.

Beat the butter, sugar and vanilla in a large bowl with an electric mixer on high speed until pale and creamy.  Add the eggs one at a time, beating until just combined after each addition.  With mixer on low speed, gradually beat in chocolate and mixed dry ingredients.  Stir in two-thirds of the pecans.  

Spoon the batter into the prepared baking pan and sprinkle with the remaining nuts.  Bake until the brownies begin to pull away from the sides of the pan, 25 - 30 minutes.  Test with a skewer, they should still be still quite soft but not raw.

Cool in the baking tray on a wire rack and then refrigerate before cutting into squares.

Makes: about 24 brownies

Reprinted with permission from ©McRae Books, The Golden Book of Cookies by Carla Bardi, published by Barron's   click for book review

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