1 lb. brown sugar, dark
3/4 c. (1 1/2 sticks) butter
2 tbsp. strong instant coffee powder
1 tbsp. hot water
2 eggs
2 tbsp. vanilla extract
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 c. chopped pecans
1 c. semisweet chocolate chips

1. Heat brown sugar and butter in medium sized saucepan over medium-low heat until butter melts. Dissolve coffee in the hot water and stir. Let cool to room temperature.

2. Preheat oven to 350 degrees. Butter an 11x8 inch pan.

3. When butter mixture is cool, beat in eggs and vanilla with a hand held mixer.

4. Sift the flour, baking powder, and salt together and stir into the butter mixture with a wooden spoon. Stir in pecans and chocolate.

5. Spread mixture evenly in the prepared pan with a rubber spatula. Bake lightly browned, 25 to 30 minutes. Do not overbake.

6. Cool completely and either cut into 2 inch squares or frost before cutting.

20 brownies.