Adapted from The Silver Palate Good Times Cookbook, Julee Rosso & Sheila Lukins, 1984
1 lb dark brown sugar
1 1/2 sticks unsalted butter
2 Tablespoons espresso powder
1 Tablespoon hot water
2 Tablespoons vanilla
2 cups unbleached all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped pecans
1 cup chocolate chips (I used Ghiradelli 60% Cacao Chips)
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.
Preheat oven to 350. Butter an 13x9 inch baking pan.
When the butter mixture is cool, beat in the eggs and vanilla with a hand-held mixer.
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, 20-25 minutes. Do not over-bake.
Cool completely and cut into small squares.
Yield: 28-35 brownies