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1
Melt the butter and baking chocolate together in the microwave, about 3 minutes at high power, and stir well to mix.
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2
Set aside to cool.
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3
Preheat oven to 325F.
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4
Spray a 9x13x2-inch aluminum baking pan with non-stick cooking spray.
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5
Line the pan with two sheets of aluminum foil long enough that about 2-inches stick out, placing the sheets perpendicular to each other.
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6
Spray the foil with cooking spray or butter it well.
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7
In a large mixing bowl, beat the eggs until light, add the sugar, salt, coffee mixture and molasses.
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8
Beat to mix, then add the flour and beat until mixed in.
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9
Add the cooled chocolate/butter mixture and mix until uniform.
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10
Add about 8 oz.
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11
of the chocolate and one-third of the pecans.
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12
Stir just until mixed in.
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13
Spread mixture into prepared pan, using a rubber spatula to clean the bowland smooth out the mixture to a uniform thickness.
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14
Top with the remaining nuts and chocolate.
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15
Bake about 50-60 minutes, until firm and starting to pull away from the sides of the pan.
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16
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.
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17
Cool, then chill, if possible.
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18
Use the aluminum foil handles to pull the brownies out of the pan, and turn them upside down onto a cutting board.
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19
Peel the foil off, and then place the brownies back into the pan.
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20
Cut into at least 24 pieces with a sharp serrated knife.
