3 tb Instant coffee powder

1 tb Water

2 c Brown sugar; firmly packed

3/4 c Unsalted butter

2 lg Eggs

2 tb Coffee liqueur

2 c Flour

2 ts Baking powder

1/2 ts Salt

5 oz White chocolate; cut 3/4″

3/4 c Pecans; coarsely chopped

- toasted Preheat oven to 350~.
Butter a 10″ diameter pan and
line the bottom with parchment.
Combine coffee powder and 1 tb.
water in a heavy med.
saucepan.
Stir over medium low heat until
coffee dissolves.
Add sugar and butter and stir til butter melts.
Pour into large bowl and cool to room temperature, stirring
occasionally.
Add eggs and coffee liqueur to butter mixture, whisk
to combine.
Sift flour, baking powder, and salt in small bowl.
Add
to butter mixture and stir to blend.
Stir in chocolate and pecans.
Pour batter into prepared pan.
Bake until tester inserted in center
comes out almost clean about 35 minutes.
Cool in pan on rack.
Run
small sharp knife around sides of pan to loosen brownie.
Turn out
on plate; peel off parchment.
Cut into wedges to serve.
Serve with
caramel sauce and ice cream.