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Cappuccino Brownies

Source of Recipe


Cooking with Paula Deen



List of Ingredients



• 1½ cups butter
  
• 8 (1-ounce) squares semisweet chocolate, chopped
  
• 2 cups sugar
  
• 4 large eggs
  
• 2 cups all-purpose flour
  
• ½ tsp baking powder
  
• ¼ tsp salt
  
• 1 Tbsp water
  
• 2 tsp espresso powder
  
• 1 cup toasted and chopped pecans
  






Instructions



1. Preheat oven to 350° F. Line a 13- x 9-inch baking pan with heavy-duty aluminum foil. Spray with nonstick cooking spray.
   
   
2. In a medium bowl, combine butter and chocolate. Microwave on High, in 30-second intervals, stirring between each, until chocolate is melted and smooth; cool slightly.
   
   
3. In a large bowl, beat sugar and eggs at medium speed with an electric mixer until fluffy. In a medium bowl, combine flour, baking powder and salt. Gradually add to sugar mixture, beating until smooth. Stir in chocolate mixture until combined.
   
   
4. In a small bowl, combine water and espresso powder. Add to sugar mixture, beating until combined. Stir in pecans.
   
   
5. Pour into prepared pan, and bake for 25 to 30 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 30 minutes. Using foil as handles, remove brownies from pan. Let cool completely. Cut into squares to serve.
   
   Makes about 1 dozen.