Bruce Krieg

It was a few months ago when I found a Trader Joe’s Dark Chocolate Truffle bar in my box at school with a thank you note attached.  I had helped with some training for a colleague.  Little does anyone know the “thank you” actually goes to her for giving me the chocolate bar!

During the first bite I immediately began thinking of how I could use it in food.  Every time I taste something excellent I’m inspired to cook with it.  Although there are savory dishes with chocolate in them, and hopefully I will create one someday, this recipe is for brownies.  They are one of favorite desserts to eat and share with others.

I was inspired by Ina Garten’s “Outrageous Brownies” recipe that I’ve used for years.  I used it as a template to create my own.  I hope you enjoy them as much as I did.

NOTES:

1. Yield is a 9×13 pan of brownies
2. Using a thermometer is always very helpful in cooking as you can determine internal temperature of foods.
3. For a double boiler I use a glass bowl over a sauce pan filled 1/2 with water.

INGREDIENTS

Preheat oven to 350 degrees.  Grease and flour 9×13 pan and set aside.

Put the butter and 1/2 lb. chocolate bars in a double boiler and melt until smooth.  Cool slightly (to about 90 degrees).

Stir together the eggs, instant coffee, vanilla and sugar.  Stir in warm chocolate mixture and cool to room temperature (about 72 degrees).

Stir together 1/2 c. flour, baking powder and salt.  Add to cooled chocolate mixture.  Toss the pecans and chopped chocolate bars in 1/8 c. flour to coat then add to the chocolate batter.  Pour into prepared pan.

Bake about 30 minutes.  About half way through cooking hit the pan against the oven shelf to allow air to escape from the bottom of pan.  I would suggest after about 25 minutes checking the center by sticking a toothpick in the center.  If it comes out clean then it’s finished.  Do NOT over bake!  Cool completely (at least 2 hours).  Refrigerate and cut into servings.