Fudgy Chocolate Chunk Brownies With Pecans

• 1 cup unsalted butter (2 sticks)
• 8 ounces chopped bittersweet chocolate, we used Ghirardelli 60% cacao (not unsweetened)
• 3 ounces unsweetened chocolate, chopped
• 12 cup all-purpose flour
• 1 12 teaspoons baking powder
• 12 teaspoon salt
• 1 cup sugar
• 2 tablespoons sugar
• 3 large eggs
• 3 14 teaspoons instant espresso powder or 3 14 teaspoons instant coffee powder
• 1 tablespoon vanilla extract
• 1 14 cups chopped toasted pecans (We used pecans) or 1 14 toasted walnuts (We used pecans)
• 6 ounces bittersweet chocolate (not unsweetened, we used, Ghiarrdelli 60% cacao) or 6 ounces semisweet chocolate, coarsely chopped into chunks

1. Preheat oven 350 degrees F.
2. Butter 13x9x2" glass baking dish.
3. Melt first three ingredients in heavy medium-sized saucepan over low heat, stirring until smooth.
4. Remove from heat and let cool 10 minutes.
5. Sift flour, baking powder and salt into medium bowl.
6. Using mixer, beat sugar, eggs, espresso powder and vanilla in large bowl until just blended.
7. Add melted chocolate mixture and beat until smooth.
8. Add dry ingredients and stir just until blended.
9. Fold in nuts and 6 oz coarsely chopped chocolate.
10. Pour batter into prepared baking dish.
11. Smmoth top.
12. Bake until top looks dry and tester inserted into center comes out clean with moist crumbs attached, about 25-30 minutes.
13. Transfer pan to rack and cool completely.
14. Cut into squares and serve.
15. **These brownies can be made a day or two ahead.
16. Just cover, each square, with foil or in airtight container and store at room temperature.

unsalted butter, bittersweet chocolate, chocolate, flour, baking powder, salt, sugar, sugar, eggs, espresso powder, vanilla, pecans, bittersweet chocolate

Taken from www.food.com/recipe/fudgy-chocolate-chunk-brownies-with-pecans-195376 (may not work)