1.  Preheat oven to 350 degrees.  Grease and flour a 13 by 18 by 1 1/2 inch pan.

2.  Melt together the butter, 1 pound chocolate chips and unsweetened chocolate on top of  a double boiler.  Add coffee powder and cool slightly.  Stir together the eggs, vanilla and sugar.  Stir in the warm chocolate mixture and cool to room temperature.

3.  Stir together the 1 C of flour, baking powder and salt.  Add to cooled chocolate mixture.  Toss the pecans and 12 ounces of chocolate chips with 1/4 C flour to coat and keep them from falling to the bottom of the batter.  Mix them into the batter and pour into prepared pan.

4.  Bake for 25 minutes or until tester comes out clean.  Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough.  Do not overbake!  Cool completely and refrigerate well.  They are very fudgie and need to be refrigerated so they cut well and stay together.