Coffee Brownies

12 large or 20 small brownies

Preheat the oven to 325 degrees and butter and flour a 9 x 12inch baking pan. Line the base of the pan with parchment paper. Combine the chocolate, butter, coffee, and salt in the top of a double boiler and, over simmering water, melt the chocolate, stirring occasionally.

In a large mixing bowl, combine the sugar, eggs, and vanilla and whisk until smooth. Add the melted chocolate mixture and continue whisking until well combined. Fold in the flour until you can't see any traces of white, but do not overfold. Gently fold in the pecans. Scoop out into the prepared pan and spread and jiggle the pan until the batter finds its level.

Bake for about 35 minutes, or until a toothpick inserted into the center of the pan comes out clean. Set the pan on a rack to cool for 1 hour. Run a knife around the edge of the pan to loosen, then cut into squares as desired.

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    10 out of 10 because it was easy to make but the taste not so good maybe 5 out of 10. Needs more coffee flavor since its a coffee brownie and I have to bake it 20mins longer that what it says..
    These were OK....I had to cook them for about 15 minutes longer than indicated....and the texture was more cake like than brownies. The flavor was good though.
    I might change my standard brownie forever thanks to this recipe.
    This is a delicious formula for flavored brownies for coffe lovers. The exact amt of expresso is not indicated so I added 3 teaspoons of freshly ground beans from Italy. This provided a very mild flavor so I will increase it to 3 tablesponns on the next try. At 35 minutes I still had liquid so at 45 minutes I had a perfect product that cooled to a semimolten center. WONDERFUL FLAVOR & be sure to add lots of southern pecans for a crowning glory.
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    Recipe courtesy of Food Network Kitchen