Makes 1 9 x 13 inch baking pan

Ingredients
2 oz butter, melted
4 oz (1/2 c) boiling water and espresso mixed*
*can use all water and 1-1/2 tsp of espresso powder
1.5 oz (1/3 c) cocoa, Dutch process
2 oz semi-sweet chocolate*
*avoid chips, unless they are nothing but solids, cocoa butter, and lecithin
3 eggs
2 tsp vanilla
.25 oz (1/2 tsp) salt
17 oz (2-1/4 c) white sugar
8.75 oz (1-3/4 c) white flour

Method

1. Preheat oven to 350F. Add pecans to a small baking pan and toast for 10 minutes.
   
2. Line 9 x 13 inch pan with foil lengthwise and width-wise. Spray with spray oil. Alternatively, you can use parchment.
3. Mix butter, cocoa, chocolate, salt and water-espresso mixture. Stir until melted and smooth. Add sugar, eggs and vanilla, stir. Let stand for 10 minutes. Add flour and stir very briefly.
4. Scrape batter into prepared pan, sprinkle on pecans, and bake until toothpick inserted comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1 hour.
5. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut and serve.