Strong-brewed coffee and orange zest give these pecan-studded brownies their rich and citrusy appeal.
What You Need
Original recipe yields 12 servings
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.)
1/4 cup butter
2 egg s
1/2 cup sugar
1/4 cup brewed strong MAXWELL HOUSE Coffee
1 Tbsp. orange zest
1/2 cup flour
1/2 cup chopped PLANTERS Pecans
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Let's Make It
Heat oven to 350ºF.
Microwave chocolate and butter in microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended.
Whisk eggs and sugar in medium bowl until blended. Stir in coffee, zest and chocolate mixture. Add flour; mix well. Stir in nuts. Pour into foil-lined 8x4-inch pan.
Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan 10 min. Remove to wire rack; cool completely.
A serving of this sweet treat goes a long way on chocolate flavor.
Prepare as directed, omitting orange zest and stirring in 1/2 tsp. raspberry extract along with the coffee.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.