1    Stick unsalted butter
4 oz Baking chocolate
(unsweetened)
5 lg Eggs
1 1/2 c  Brown sugar
1/2 ts Salt
2 tb Freeze-dried coffee,
Dissolved in 1/4 cup dark
Rum, brandy, or kahluha
1/4 c  Dark molasses
1 c  Flour
28 oz Good quality chocolate: a
Variety of dark, milk, and
White, coarsely
Chopped or morsels
12 oz Pecan halves

Melt the butter and baking chocolate together in the e, 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. 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.