• Cooking Time: 35
  • Servings:
  • Preparation Time:



  • 5 ounces chopped unsweetened chocolate
  • 2 1/2 sticks softened butter
  • 3 tablespoons finely ground espresso beans
  • 1/2 teaspoon salt
  • 2 1/2 cups granulated sugar
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 cup chopped pecans


  • Preheat the oven to 325 .
  • Butter and flour a 9 x 12-inch baking pan and line with parchment paper.
  • Combine the chocolate, butter, coffee, and salt in the top of a double boiler or bowl over simmering water.
  • Cook until melted and smooth.
  • Let cool.
  • In a large mixing bowl, combine the sugar, eggs, and vanilla and whisk until smooth.
  • Add the melted chocolate mixture and whisk until well mixed.
  • Fold in the flour until it just disappears.
  • Gently fold in the pecans.
  • Pour into the prepared pan, smoothing the top.
  • Bake about 35 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in the pan on a rack 1 hour.
  • Run a knife around the edges of the pan to loosen and cut into squares.
  • Lift out and transfer to serving dish or tin.

Categories: Bar  Cookies  Dessert  Mixer  Oven  Stove 
© 2006-2017 BakeSpace, Inc. All Rights Reserved