Ingrients & Directions
2 Sticks butter
8 oz Unsweetened chocolate
3 1/4 c Light brown sugar
5 Eggs
2 tb Instant coffee powder
1 tb Vanilla extract
1 ts Almond extract
1/4 ts Salt
1 2/3 c Flour
2 c Toasted pecans; chopped
Melt butter and chocolate in heavy saucepan, stirring until smooth and
melted. Cool to lukewarm. In electric mixer bowl, beat sugar, eggs, instant
coffee, extracts and salt until thick and fluffy, about 5 minutes. Beat in
chocolate mixture. Mix in flour and pecans. Spread batter in well-greased
and floured 9×13 inch pan. Bake at 425 degrees about 25 minutes.
Yields
1 servings