Mocha White Chocolate Chunk Brownies

1. 1

   Preheat oven to 350 degrees F. Butter a 10-inch diameter cake pan. Line the bottom with parchment.

2. 2

   Combine coffee powder and the 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 a large bowl and cool to room temperature, stirring occasionally. Add eggs and coffee liqueur to butter mixture and whisk to combine. Sift flour, baking powder and salt into a small bowl. Add to butter mixture and stir to blend. Stir in chocolate pieces and pecans.

3. 3

   Pour batter into prepared pan. Bake until a tester inserted in the center comes out almost clean, about 35 minutes. Cool in the pan on a rack. Run a small sharp knife around the sides of the pan to loosen the brownies. Turn out onto a plate; peel off parchment.

4. 4

   Cut into wedges. Put 1-oz. portions of semi-sweet and white chocolates in small Ziploc bags and melt in hot water. Snip a small bit off the corner of each bag, and drizzle chocolate decoratively on wedges.

5. 5

   You can also leave off the drizzled chocolate, and serve with vanilla ice cream and caramel sauce.

6. 6

   P.S. I won $50 in a cookie contest with these brownies.

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