Main Ingredients:

See below ingredients

Cooking Preparation of the Recipe:

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 degrees F. 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.

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