Ingredients
1 lb. dark brown sugar
2 Tbsp. instant coffee powder
2 eggs
2 c. flour
3/4 c. (1 1/2 sticks) butter
1 Tbsp. hot water
2 Tbsp. vanilla extract
2 tsp. baking powder
1/2 tsp. salt
1 c. chocolate chips
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Heat brown sugar and butter in saucepan until butter melts. Dissolve coffee in hot water and add to mixture. Cook. Beat in eggs and vanilla. Stir in flour, baking powder and salt. Stir in chocolate chips and pecans. Spread mixture into a greased 8 x 11-inch pan. Bake 25 to 30 minutes at 350°. Do not overbake.
RecipeNLG
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Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Achievable elevated desserts — laminated doughs, cakes, custards
Concentrated coffee — tiramisu, mocha buttercream, coffee cake
Built-in grinder + PID temperature — cafe-quality espresso at home