White Chocolate Chunk Brownies

By KDHarmon

Ingredients

• 3 Tbl instant coffee powder
• 1 Tbl water
• 2 C firmly packed brown sugar
• 3/4 C unsalted butter
• 2 large eggs
• 2 Tbl coffee liqueur
• 2 C flour
• 2 tsp baking powder
• 1/2 tsp salt
• 5 ounces white chocolate, cut into 3/4-inch pieces
• 3/4 C coarsely chopped pecans, toasted

Details

Servings 12

Preparation

Step 1

Preheat oven to 350 degrees. Butter 10-inch cake pan, line with parchment.

Combine coffee powder and 1 Tbl water in medium saucepan. Stir over med-low heat until dissolved. Add sugar and butter, stir until butter melts. Pour into large bowl and cool to room temperature, stirring occasionally.

Add eggs and liqueur to butter mixture, whisk to combine.

Sift flour, baking powder and salt in small bowl, then add to butter mixture and stir to blend. Stir in chocolate and pecans.

Pour batter into prepared pan. Bake until tester inserted into center comes out almost clean, about 35 minutes.

Cool in pan on rack. Run sharp knife around sides of pan to llosen. Turn out onto plate, peel off parchment. Cut into wedges and serve.