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 medium saucepan. Stir over medium low heat until coffee dissolves. Add sugar and butter and stir until 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.

From the Mm database of Judi M. Phelps.

jphelps@shell. Portal. Com, juphelps@delphi. Com, or jphelps@best. Com