Preparation

• Position a rack in the center of the oven and heat to 350°F. Butter a 9×13-inch pan, then line it with parchment so the parchment overhangs the short ends by a couple of inches.
• In a medium bowl, whisk the flour and baking powder.
• In a medium saucepan, heat the butter, brown sugar, and salt over medium heat, stirring occasionally, until the butter melts and the sugar dissolves, about 5 minutes. Remove from the heat and stir in the coffee.
• Transfer the mixture to a large bowl, and let cool to room temperature.
• Whisk in the egg and vanilla. Add the flour mixture and stir until just combined. Stir in the pecans and chocolate chips until just combined.
• Spread the batter evenly in the prepared pan and bake until the sides of the blondie are set, the top is golden brown and just beginning to form cracks, and a wooden skewer or toothpick inserted into the center comes out with a couple of crumbs, 18 to 24 minutes.
• Transfer the pan to a wire rack and let cool completely. Use the parchment sling to gently lift the blondie from the pan, then cut into squares. Store in an airtight container at room temperature for up to three days.