Brownies to Die For

• 1 cup of Aunt Patty's natural pecan pieces

• 1 cup (2 sticks) of unsalted butter

• 8 ounces of organic unsweetened dark Callebaut Chocolate

• 5 large organic eggs

• 3 1/2 cups of organic evaporated cane juice

• 2 teaspoons of instant espresso

• 1 tablespoon of Aunt Patty's pure vanilla extract

• 1 2/3 cups of Organic sifted flour

• 1/2 teaspoon salt

• 1/2 cup of Aunt Patty's semisweet chocolate pieces (organic and dark)

Heat Oven at 400 degrees and butter a 9-by-13 baking pan and set aside. Combine chocolate and butter and heat in a double boiler until it is all melted. Remove from heat and set aside. Beat eggs, sugar and espresso at high speed for 10 minutes. Reduce speed to low and add melted chocolate and butter mixture. Add vanilla. Beat until combined. Slowly add flour and salt and beat until it is just incorporated. Fold in chocolate chips and the peacan. Pour batter into the prepared pan. Bake until the edges are dry but the center is still soft, about 35 minutes. Cool on a wire rack. Cut into 2 or 3 inch squares. You can store in an airtight container up to 2 days if they last that long.