Bareback Mountain Brownies

Michael insists "Bareback" should be the name of the Oscar nominated movie "Brokeback Mountain" because he says it sounds better. In honor of his recent birfcake I came up with this formula. You can make these brownies without the KA mixer, but you gotta sift the dry ingredients. It is adapted from Fine Cooking magazine, which I discovered through Chef Bob's 1st semester Professional Baking class. It is an outstanding food magazine, and many of the recipes and baking formulas are available on the website. Google "Fine Cooking Magazine" and it will direct you to the publisher's site. Subscription rate is a bit pricey but well worth it.

These brownies are rich and nutty. Y'all giddyup, little buckaroos!!

BAREBACK MOUNTAIN BROWNIES - makes 16

1/2 cup unsalted butter, melted plus a little extra for baking pan if needed
3/4 cup sugar
1 teaspoon instant espresso powder, or instant coffee (I only use it for baking!)
1 teaspoon vanilla
2 eggs, at room temperature
1/2 cup unbleached all-purpose flour
1/3 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup roughly chopped pecans
1/2 cup Rolo candies, unwrapped and cut in two, or chocolate chips
Powdered sugar, for garnish

Preheat oven to 350 degrees F. Take the wrapper off the butter and use it to grease an 8"x8" baking pan. Melt the butter in a small saucepan, do NOT burninate. With a wooden spoon stir the melted butter, sugar & vanilla in a large bowl. Add the room temp eggs in one at a time, mixing well. If you use cold eggs, the mixture will seize up and cause the sugar in the brownie to become grainy. Sift the flour, cocoa, espresso powder, baking powder, and salt into another bowl or onto a sheet of waxed paper. Whisk the flour mixture into the egg mixture a bit at a time, beating until blended. Add the nuts and spread batter into pan. Bake for 20 to 25 minutes, or until the brownies start to pull away from the sides of the pan. While still warm top with chocolate candies and let melt. Spread chocolate with an offset spatula for a rough texture. Dust lightly with powdered sugar for that "snowy bareback mountain" effect. Allow brownies to cool completely in pan placed on a rack, then cut into squares and serve with a scoop of ice cream, like toffee crunch or mocha.

Note: If using a glass pan, reduce oven temperature to 325 degrees F.