1 pound dark brown sugar
3/4 cup unsalted butter
2 tablespoons strong instant coffee powder
1 tablespoon hot water
2 eggs
2 tablespoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped pecans
1 cup semisweet chocolate chips
Heat the brown sugar and butter in a medium-size saucepan over medium-low heat until butter melts.
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Dissolve the coffee in the hot water and stir into the butter mixture. Let cool to room temperature.
Preheat oven to 350 degrees F. Butter an 11 x 8-inch baking pan.
When the butter mixture is cool, beat in the eggs and vanilla extract with a hand-held mixer.
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Sift the flour, baking powder, and salt together and stir into the butter mixture with a wooden spoon. Stir in the pecans and chocolate. Spread the mixture evenly in the prepared pan with a rubber spatula. Bake until lightly browned, 25 to 30 minutes. Don't overbake. Cool completely and cut into 2-inch squares.
