When I was dating my now husband, we were living in two different places. He was living in Madrid and I was living in Malaga. We met at a mutual friend´s wedding and even though we had just met, people thought we were a couple. Our dates were occasional meetings on weekends. Long distance relation ships are not easy but they do have their charm. Suddenly a person´s presence or absence is felt very deeply. I was living on my own and enjoying my independence, but I knew he was the one. He knew too. We met in October, got engaged in April and got married in August! Four years later, I am reminiscing because this recipe makes me think of one of my first visits to Madrid. I was in the kitchen and noticed that there was a Nespresso machine, still in its box, in a corner on the floor. I exclaimed, ¨You have a Nespresso machine!?¨And my husband said nonchalantly, ¨Yes, but I have never used it. I am not too keen on coffee.¨ (It had been given to him as a gift). It was then he discovered how much I like coffee and from that momento on, the machine was permanently set up on the counter for whenever I came to visit. Even now, he makes sure to have a good stock of flavours for me. Recently, Nespresso came out with a new limited edition flavour called, ¨Monsoon Malabar¨. I used this coffee to make these little guys. It is sooo good but this recipe is WONDERFUL. I found it on a fabulous blog called, lemon.press (Warning…if you check that blog you will get very hungry.) I did not have pecans so I used walnuts. And I did not use chocolate chips. Instead, I used a Valor baking chocolate bar. I gave it some good whacks until it turned into chunks. If you use chunks, you will have to wait a bit longer to slice because they need to solidify a bit! All the quantities I used were the same. My husband´s reaction to these was, ¨Oh my God! I am levitating!¨ And yes…I love them too!
- 3 cups brown sugar
- 1 cup plus 6 tablespoons butter
- 1/8 cup strong coffee
- 3 eggs
- 3 tablespoons vanilla
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 cups pecans, toasted
- 1 1/2 cups chocolate chips
Gather ingredients. Spray a half baking sheet (17×13) with non stick cooking spray.
Melt brown sugar and butter in a large saucepan over medium heat. Heat until completely melted, stirring occasionally.
Stir in coffee. Set aside and let it cool to room temperature. Preheat oven to 350. Once cooled, add eggs and vanilla to caramel mixture. Whisk until combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Stir into the caramel mixture until just combined.
Stir in the pecans.
Stir in the chocolate chips.
Stir until smooth.
Pour mixture into prepared pan, spreading evenly. I used a brownie baking pan from Chicago Metallic. It is brilliant. No awkward slicing afterwards!
Bake for 18-22 minutes, or until toothpick comes out mostly clean from the center.
Let cool 5-10 minutes in pan before slicing. Cut into small squares and serve warm.