Pecan Brownies
Preheat oven to 350 degrees F.
For chocolate sauce:
3/4 cup packed dark brown sugar
1/4 cup unsweetened cocoa powder
1 cup water
1 cup heavy cream
2 tablespoons vanilla
1/2 teaspoon instant coffee
For brownie layer:
1 cup all−purpose flour
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup well−shaken buttermilk
1/2 stick unsalted butter, melted
1 teaspoon vanilla
1/2 cup pecans, toasted and chopped

Stir together sauce ingredients with a pinch of salt in a sauce−pan and bring to a simmer over moderate heat, stirring occassionally until smooth.
Remove from heat and keep hot, covered.
Sift together flour, sugar, cocoa and baking powders, and salt into a large bowl.
Stir in buttermilk, butter, vanilla, and nuts until just blended.
Spread batter in a greased 8"x8" pan and pour hot sauce on top.
Bake in middle of oven until the top is firm a dry to the touch (brownie layer will rise to the top, and sauce will sink), 35−40 minutes.
Cool in pan on a rack 15 minutes.
Spoon brownies and sauce onto plates and serve with ice−cream and nuts.