This recipe has remained in the files since 2005, requiring no changes. This is a crowd pleasing favorite sure to satisfy all chocolate lovers and bring about new converts! Best guarantee is that you will bring home an empty platter after any gathering!
2 cups unbleached all purpose flour
2 cups granulated sugar
1 teaspoon baking soda
⅛ teaspoon salt
2 teaspoon cinnamon
2 teaspoon instant espresso coffee
¼ teaspoon cayenne pepper
1 stick (4 oz) unsalted butter
½ stick (2 oz) butter flavored Crisco
4 Tbs Dutch process European dark cocoa or Dutch process regular cocoa
12 oz chocolate chips
1 cup pecan pieces (toasted)
1 cup hot water
½ cup buttermilk
2 teaspoon pure vanilla extract
2 teaspoon to 2 Tbs Kalua or Tia Maria
2 cups heavy cream
This is not available at this time
Preheat oven to 350 degrees.
Butter an 11 inch by 17 inch by 1 inch pan and coat with additional cocoa, making sure to cover the bottom and sides of pan but “knocking out” the excess.
Into a large bowel put flour, baking soda, salt, sugar, ½ of the cinnamon, ½ of the coffee and ½ of the cayenne pepper and stir together with a whisk until well mixed.
In a non-reactive saucepan over high heat put butter, Crisco, cocoa powder and hot water.
Bring to a boil. When butter and Crisco have melted, pour mixture over dry ingredients in large bowl. Use a spatula to get all of the mixture out of the saucepan. With a wooden spoon, mix well, stirring until the entire contents of bowl are blended. Mixture will be very thick at this point.
Add buttermilk and stir in. Add the eggs one at a time, blending in after each egg. Add ½ of the vanilla and ½ of the liqueurs. Add 4 oz of chocolate chips and the pecan pieces and stir to incorporate throughout mixture.
Pour into prepared pan and level the batter out over the entire pan.
Bake for approximately 20 minutes. Insert toothpick in center to test for doneness.
Remove from oven and cool on a rack. While cake is cooling, prepare the icing.
In a metal bowl place 8 oz of chocolate chips. In a saucepan bring 2 cups of cream almost to a boil. Pour the hot cream over the chocolate chips and whisk until a thick, smooth, dark chocolate ganache is formed. Add the remaining cinnamon, coffee, cayenne, vanilla and liqueurs, and stir gently.
Allow icing to cool a little; it will thicken as it cools. Pour over the cake around the outside perimeter. Spread evenly over the whole cake with an offset spatula, if you have one. Smooth icing and let cool completely. The icing, ultimately, will resemble a fudge topping.
Cut into squares and serve from the pan (which I do at field trials or dog show specialty luncheons). Alternatively, you can remove the squares from the pan and arrange on platters, but do not stack the pieces because the icing remains relatively soft. Take care cutting; circle the entire pan first; dip knife into hot water to help pass through the icing easily. Keep knife clean by taking off left on icing for your tasting.
With this size pan, you have great flexibility in the size of the servings. For field trials and dog shows, we have gotten 40 pieces (8 across and 5 long ways). For some very large groups or when the brownies are a supplement to another dessert, we have cut them into “petit four” size. For smaller groups, you can make the servings larger – or you can keep them the same size and save the remaining ones for yourself and your family………