Categories: Brownies, Chocolate, Nuts 
      Yield: 8 servings 
  
      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.