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1 stick (4 oz, 1/2 cup) unsalted butter
4 oz. baking chocolate (unsweetened)
4 extra large (or 5 large) eggs
1 1/2 cups brown sugar
1/2 tsp. salt
2 Tbsp freeze-dried coffee, dissolved in 1/4 cup dark rum, brandy, or kahluha
1/4 cup dark molasses
1 cup flour
28 oz chocolate, dark, milk, white, coarsely chopped or morsels
12 oz. pecan halves

Melt the butter and baking chocolate together in the microwave,
about 3 minutes at high power, and stir well to mix. Set aside to
cool. Preheat oven to 325. Spray a 9x13x2 aluminum baking pan
with PAM. Line the pan with two sheets of aluminum foil long enough
that about 2 inches stick out, placing the sheets perpendicular to
each other. Spray the foil with PAM or butter it well. (These
steps are necessary both to reduce scorching, and for easing removal
from the pan.)

In a large mixing bowl, beat the eggs until light, add the sugar,
salt, coffee mixture and molasses. Beat to mix, then add the flour
and beat until mixed in. Add the cooled chocolate/butter mixture
and mix until uniform. Add about 8 oz. of the chocolate and
one-third of the pecans. Stir just until mixed in.

Spread mixture into prepared pan, using a rubber spatula to clean
the bowl and smooth out the mixture to a uniform thickness. Top
with the remaining nuts and chocolate.

Bake about 50-60 minutes, until firm and starting to pull away from
the sides of the pan. Watch carefully at the end of the cooking
time, and remove from oven before they burn, even if the mixture
is still clinging to the sides.

Cool, then chill, if possible. Use the aluminum foil "handles" to
pull the brownies out of the pan, and turn them upside down onto
a cutting board. Peel the foil off, and then place the brownies
back into the pan. Cut into at least 24 pieces with a sharp serrated
knife. Will keep several days if well- wrapped and you can keep
your (and others') hands off of them.


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