sketch of Bob above the Coffee Brownies recipe.


1 lb. dark brown sugar
1 1/2 sticks unsalted butter
2 T. instant espresso coffee
1 T. hot water
2 eggs
2 T. vanilla extract
2 c. unbleached all purpose flour
2 t. baking powder
1/2 t. salt
1 c. chopped pecans
1 c. butterscotch or semi-sweet chocolate chips

Heat the brown sugar and butter in a medium pan over medium heat til it melts. Mix the espresso coffee and water together and add to the brown sugar mixture. Let cool to room temperature. Preheat oven to 350°. Beat together the eggs and vanilla and add. Sift together the dry ingredients and stir into the brownie mixture. Add pecans and chocolate chips and pour into a buttered (8x11 inch) baking pan. Bake 25-30 minutes til lightly browned (do not over-bake). Cool completely in the pan. Cut the coffee brownies into 2 inch squares.

Coffee Brownies recipe is published in our May, 2009 Menu Minder, Issue #307.