Servings: 9

½ C. Butter. melted ½ C. Butter. melted
1 C. granulated Sugar 1 C. granulated Sugar
1 tsp. Vanilla Extract 1 tsp. Vanilla Extract
2 Eggs, beaten 2 Eggs, beaten
½ tsp. Instant Espresso Coffee ½ tsp. Instant Espresso Coffee
½ C. All Purpose Flour ½ C. All Purpose Flour
⅓ C. Hershey's Cocoa ⅓ C. Hershey's Cocoa
¼ tsp. Baking Powder ¼ tsp. Baking Powder
¼ tsp. Salt ¼ tsp. Salt
½ C. Pecans, chopped ½ C. Pecans, chopped
½ C. Ghirardelli 60% Cacao Bittersweet Chocolate Chips ½ C. Ghirardelli 60% Cacao Bittersweet Chocolate Chips

Preheat the oven to 350°
Prepare a 8X8 inch baking pan
"Sift" together the dry ingredients in a separate bowl
Stir together butter, sugar and vanilla in a bowl; DO NOT OVER MIX!
Add eggs; beat in but again, do not over mix
Stir in the dry ingredients, gently, until just combined, yet again, DO NOT OVER MIX
Add in the nuts & chips
Spread the batter into the prepared pan, evenly
Bake for 33 to 35 minutes
Cool completely on a wire rack and cut into squares

Cook's Notes:  Cook's Notes:
For mini-muffins, spray each cup with Bakers Joy; use the "orange disher" X 2 = approx. 2 tsp. of batter per cup and bake for 12-16 minutes; allow to cool completely in the pan.  For mini-muffins, spray each cup with Bakers Joy; use the "orange disher" X 2 = approx. 2 tsp. of batter per cup and bake for 12 to 16 minutes; allow to cool completely in the pan.
For a 9 X 13 inch baking pan, bake for 30-35 minutes  For a 9 X 13 inch baking pan, bake for 30 to 35 minutes
*NEVER over mix, the edges of the Brownie will be raised up higher than the middle  *NEVER over mix, the edges of the Brownie will be raised up higher than the middle