Coffee Extract Cocoa Pecan Brownies

Total Time:
1 hr 5 min
20 min
45 min

6 to 8 servings

  • 3/4 pounds butter, melted
  • 1 1/4 pounds granulated sugar
  • 3/4 teaspoon coarse salt
  • 1 1/2 teaspoons vanilla
  • 1 teaspoon coffee extract
  • 1 teaspoon cinnamon
  • 1 cup whole eggs
  • 2 ounces cocoa powder
  • 8 ounces flour
  • 1 cup chopped pecans or walnuts
  • Preheat oven to 325 degrees F.

  • Combine the melted butter and sugar in a mixing bowl. Blend well until smooth. Add the salt, vanilla, coffee, and cinnamon, and blend until smooth. Add the eggs, 1 at a time, and mix until smooth. Combine the cocoa powder and flour, and sift. Add the cocoa-flour mixture to the butter mixture and to form a batter. Add 1/2 of the nuts and blend well.

  • Grease a 9 by 13-inch baking dish. Pour the batter into the dish. Sprinkle the surface with the remaining 1/2-cup of nuts. Bake for 35 to 45 minutes.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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