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Brownies: White Chocolate Chunk Brownies

Source of Recipe

NYC


List of Ingredients


3 tablespoon instant coffee powder
1 tablespoon water
2 cup brown sugar; firmly packed
3/4 cup unsalted butter
2 large eggs
2 tablespoon coffee liqueur
2 cup flour
2 teaspoon baking powder
1/2 teaspoon salt
5 oz white chocolate; cut 3/4
3/4 cup pecans; coarsely chopped toasted


Recipe

Preheat oven to 350 degrees. Butter a 10" diameter pan and line the bottom with parchment.

Combine coffee powder and 1 Tblsp. 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.

YIELD: 16 Servings