Everyone has a definite preference for one type of brownie. There are for those who love coffee more than chocolate, but find it hard to forgo chocolate altogether. A chewy addition to a brownie lover's repertoire.

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

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

2. Preheat oven to 350 degrees. Butter an 11 x 8-inch baking pan.

3. When the butter mixture is cool, beat in the 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 the pecans and chocolate.

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

6. Cool completely and cut into 2-inch squares. Makes 20 brownies.