Title: White Chocolate Chunk Brownies
Categories: Brownies Chocolate Nut
Yield: 8 Servings
| 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~. 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.