Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
12 large or 20 small brownies



Preheat the oven to 325 degrees and butter and flour a 9 by 12 inch 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.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Cocoa Brownies

Recipe courtesy of Alton Brown

Irish Coffee

Recipe courtesy of Jack McGarry|Sean Muldoon

Outrageous Brownies

Recipe courtesy of Ina Garten

Espresso Brownies

Recipe courtesy of Giada De Laurentiis

Brownie Cookies

Recipe courtesy of Ree Drummond

Original Irish Coffee

Recipe courtesy of Dara Cruise

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Brownie Bottom Cheesecake

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories