• 1 cup coarsely chopped pecans - toasted (lightly toast in dry skillet)
• 1/2 cup packed brown sugar
• 1/2 cup whipping cream
• 1 1/3 cup packed brown sugar
• 1 cup flour
• 1/2 cup unsweetened cocoa powder
• 2 tsp instant coffee crystals
• 3/4 tsp baking soda
• 1/2 tsp salt
• 4 eggs - lightly beatened
• 6 Tbsp butter - melted
• 1/4 cup whipping cream
• 6 oz dark chocolate - coarsely chopped
• ice cream for serving (optional)

1. In 10×2 heavy oven going skillet heat 1/4 cup butter until melted. Add pecans and 1/2 cup brown sugar. Cook and stir until mixture bubbles and sugar begins to melt. Remove from heat and carefully add 1/2 cup cream to skillet. Return to heat; cook and stir until combined and sugar is melted. Set aside.
2. In medium bowl, combine 1 1/3 cups brown sugar, flour, cocoa powder, coffee crystals, baking soda, and salt. Add eggs, 6 Tbsp melted butter and 1/4 cup cream; stir until combined. Fold in chopped dark chocolate. Carefully spoon batter over nut mixture in skillet.
3. Bake in 325 deg oven for 35 min or until just set.(Do not overcook). Cool brownie slighly on a wire rack. Serve warm, and if you like, with ice cream.

Serves: 8-10      Total Cook Time: 50min. 
Source: Midwest Living Recipes for all Seasons vol 4