Main Ingredients:

See below ingredients and instructions of the recipe

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 medium saucepan. Stir over medium low heat until coffee
dissolves. Add sugar and butter and stir until 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.

From the MM database of Judi M. Phelps. jphelps#shell.portal.com,
juphelps#delphi.com, or jphelps#best.com

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