Mocha Marble Pecan Chocolate Chip Blondies

Steps

1. Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving an overhang.
2. Toast the pecans on a small tray in the oven for 6 to 8 minutes until fragrant, then let them cool.
3. In a small bowl, whisk the unsweetened cocoa powder with the hot espresso into a smooth paste; set this mocha paste aside.
4. In a large bowl, whisk the melted butter with the brown sugar and the granulated sugar until glossy, about 1 minute.
5. Whisk in the eggs one at a time, then the vanilla, until thick and smooth.
6. In another bowl, whisk the flour, baking powder and salt, then fold this dry mix into the butter mixture just until no streaks remain.
7. Scoop about one third of the batter into the bowl with the mocha paste and fold until evenly brown.
8. Fold half the chocolate chips and all the toasted pecans into the remaining plain batter.
9. Spread the plain batter in the pan, dollop the mocha batter over it, and drag a knife through a few times to marble.
10. Scatter the remaining half of the chocolate chips over the top.
11. Bake 26 to 30 minutes, until the edges are golden and a toothpick in the center comes out clean or with a few moist crumbs (not wet batter).
12. Cool in the pan on a rack for at least 1 hour, then lift out by the parchment and cut into 12 bars.