This recipe was given to be by my mom and later my aunt introduced me to using instant espresso powder when baking with chocolate.  It enhances the chocolate flavor.  I’ve added a teaspoon to these brownies and they are quite nice but it is optional.  Similar to a recipe published in the New York Times, these brownies taste great and are so easy to make.  Thank you mom and Auntie Sharon.


1/2 cup (1 stick) butter

1 cup sugar

3 tablespoons unsweetened cocoa powder

2 teaspoon vanilla

1 teaspoon instant espresso (optional)

2 eggs, beaten to blend

1/2 cup flour

1 1/2 cup chopped pecans

powdered sugar (optional, to sprinkle on top)

Preheat oven to 350 degrees.  Grease 11″x7″ pan (I use coconut oil spray).  Melt 1/2 cup butter with sugar, cocoa powder, espresso powder, and vanilla in heavy saucepan over low heat, stirring occasionally.  Cool.  Mix in lightly beaten eggs and flour, until just blended.  Stir in pecans.  Pour into prepared pan.  Bake until brownies start to pull away from sides of pan, about 25 minutes.  Cool in pan 30 minutes.  Turn out on rack and cool completely.  Cut into two inch squares.  Just before serving, dust with powdered sugar if desired!

Sweet Notes:  I’ve found the cocoa makes a difference with these brownies.  I’ve tried three different types of unsweetened cocoa, and so far, I like Scharffen Berger the best.

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