From my story “Eenie. Meenie. Meinie.”
½ cup (one stick) butter or butter substitute (I use Earth Balance.)
2/3 cup light brown sugar
1 ½ tsp vanilla extract
½ tsp instant coffee powder
1/4 tsp cinnamon
2 tsp molasses
1 ¾ cups flour
½ tsp baking soda
Pinch of salt
½ cup dark chocolate, chopped
½ cup pecans, chopped, plus about 12 left whole
Preheat oven to 350 degrees.
Prepare an 8” x 8” pan by greasing or spraying with non stick spray, and lining with one piece of parchment that “overflows’ the pan.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter for approximately three minutes, until butter lightens.
Scrape bowl. Add egg, mixing on medium until smooth and combined with butter.
Dissolve the instant coffee powder in the vanilla extract, and add with the molasses to the butter / egg mixture. Mix on medium. Mixture may appear slightly curdled. This is normal.
Scrape bowl, add the flour, baking soda, and salt. Mix on medium until dry ingredients combine with butter and eggs and dough is smooth.
Add the chopped pecans and chopped chocolate, and mix on low just until they are well distributed.
Transfer the batter to the prepared pan. Smooth the top of the batter and decorate by placing the whole pecans in lines.
Bake for 15 to 17 minutes. Allow to cool completely before using parchment to lift and remove from pan. Slice with a serrated knife on a cutting board. Store tightly sealed.