rich cocoa pecan brownies

Heat oven to 350 degrees.  Grease a 13 x 9-inch baking dish.  Melt 3 sticks of butter (1.5 c.), with 3 c. sugar together in a 3-quart saucepan.  Add 2 tsp. vanilla extract, 1 tsp. instant espresso powder, and 12 Tbs. unsweetened cocoa powder and stir well.  Remove from heat.  Bear in 6 eggs, one at a time.  Beat in 1.5 c. flour mixed with 1 tsp. salt.  Fold in 1 c. chopped pecans and  1/2 c. cocoa nibs.

Pour batter into prepared pan.  Bake 30-35 minutes.  Let cool slightly before cutting into 20-24 rich squares.  Keep leftovers refrigerated and tightly covered.