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.