Ingredients

• 2 cups dark brown sugar
• 3/4 cup unsalted butter
• 2 tblsp coffee powder
• 1 tblsp hot water
• 2 eggs
• 2 tblsp vanilla essence
• 1 cup self-raising flour
• 1 cup plain flour
• 1/2 tsp salt
• 70 gram packet pecans, chopped
• 1 cup chocolate chips (use small chips)
• about 1/4 cup icing sugar for dusting

Method

1. Put the brown sugar and butter into a saucepan. Place over a low heat and stir with a wooden spoon until the butter has melted.
2. Dissolve the coffee in the hot water and stir in. Allow the mixture to cool to room temperature.
3. Beat the eggs and vanilla essence into the cooled mixture with a hand held beater until light.
4. Sift the flours and salt together and stir into the butter mixture alternately with the pecans and chocolate chips.
5. Turn the mixture into a greased and paper-lined 23cm square cake tin.
6. Bake at 180°C for 30-35 minutes or until firm to touch with a little softness in the centre.
7. Cool in the tin before turning out and cutting into squares . Dust with icing sugar to serve.