1 pound dark brown sugar
3/4 cup unsalted butter
2 tablespoons strong instant coffee powder
1 tablespoon hot water
2 eggs
2 tablespoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped pecans
1 cup semisweet chocolate chips

Heat the brown sugar and butter in a medium-size saucepan over medium-low heat until butter melts.

Dissolve the coffee in the hot water and stir into the butter mixture. Let cool to room temperature.

Preheat oven to 350 degrees F. Butter an 11 x 8-inch baking pan.

When the butter mixture is cool, beat in the eggs and vanilla extract with a hand-held mixer.

Sift the flour, baking powder, and salt together and stir into the butter mixture with a wooden spoon. Stir in the pecans and chocolate. Spread the mixture evenly in the prepared pan with a rubber spatula. Bake until lightly browned, 25 to 30 minutes. Don't overbake. Cool completely and cut into 2-inch squares.