• Preheat the oven at 190 C / 380 F 
• Line with parchment paper a 13 x 9 rectangular baking pan (or 9 x 9-inch square pan)

Base

• Add pecans and half the brown sugar to the food processor. Pulse until finely ground.
• Then, add the flour, cocoa powder, coffee powder, remaining brown sugar, salt, and butter. Pulse a few times until you have a breadcrumb consistency. 
• Finally, add the egg and pulse no more than 3 to 4 times. You want the mixture crumbly.
• Pour the mixture into the prepared baking pan. Using the back of a spoon press the dough into a firm base
• Bake in the preheated oven for 10 mins. Meanwhile prepare the topping.

Pecan topping

• In a saucepan over medium heat, combine brown sugar, light corn syrup, and butter. Once the sugar is melted continue to boil for two minutes more.

  Tip - It is best to shake rather than stir the mixture to prevent the crystalization of sugar.
• Take it off the heat and add the cream

  Tip - the mixture will be very hot and bubbling, taking it off the heat will prevent overflow 
• Next, add the chopped pecans. Place it back on low heat to help stir and prevent it from setting too soon.
• Pour the pecan mixture over the base and spread evenly with a spatula. Continue to bake in the oven for another 15 minutes. 
• The top will be bubbling hot so do not touch it with your fingers. Cool for just 10 minutes. While still warm cut into squares 
• Enjoy!