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White Chocolate Chunk Brownies

3 tb Instant coffee powder
1 tb Water
2 c Brown sugar; firmly packed
3/4 c Unsalted butter
2 lg Eggs
2 tb Coffee liqueur
2 c Flour
2 ts Baking powder
1/2 ts Salt
5 oz White chocolate; cut 3/4"
3/4 c Pecans; coarsely chopped toasted

Preheat oven to 350 degrees F. Butter a 10" diameter pan and line the
bottom with parchment. Combine coffee powder and 1 tb. water in a
heavy med. saucepan. Stir over medium low heat until coffee
dissolves. Add sugar and butter and stir til butter melts. Pour into large
bowl and cool to room temperature, stirring occasionally. Add eggs and
coffee liqueur to butter mixture, whisk to combine. Sift flour, baking
powder, and salt in small bowl. Add to butter mixture and stir to blend.
Stir in chocolate and pecans. Pour batter into prepared pan. Bake until
tester inserted in center comes out almost clean about 35 minutes.
Cool in pan on rack. Run small sharp knife around sides of pan to
loosen brownie. Turn out on plate; peel off parchment. Cut into
wedges to serve. Serve with caramel sauce and ice cream.

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