Mocha White Chocolate Chunk Brownies

• 3 Tablespoons Instant Coffee Powder
• 1 Tablespoon Water
• 2 cups Firmly Packed Brown Sugar
• 1-1/2 stick Butter, Unsalted
• 2 whole Large Eggs
• 2 Tablespoons Coffee Liqueur (Kahlua)
• 2 cups All-purpose Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 5 ounces, weight White Chocolate, Cut Into 3/4" Pieces
• 3/4 cups Coarsely Chopped Pecans, Toasted
• _____
• FOR THE CHOCOLATE DRIZZLE:
• 1 ounce, weight White Chocolate, Melted
• 1 ounce, weight Semi Sweet Chocolate Melted

1. Preheat oven to 350 degrees F. Butter a 10-inch diameter cake pan. Line the bottom with parchment.
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. 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. 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. You can also leave off the drizzled chocolate, and serve with vanilla ice cream and caramel sauce.
6. P.S. I won $50 in a cookie contest with these brownies.

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Taken from tastykitchen.com/recipes/desserts/mocha-white-chocolate-chunk-brownies/ (may not work)