1/4 cup butter, softened
1 cup chopped pecans
1 cup brown sugar
1 egg
1 teaspoon instant coffee granules
1 1/2 cups black coffee granules
2 (3 ounce) packages instant coconut cream pudding mix
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, cream butter, pecans, brown sugar and egg together until smooth. Beat in the coffee and vanilla until well blended. Transfer to the prepared pan.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely. Allow to cool completely.
In a medium bowl, mix brown sugar, egg, egg and instant coffee granules; stir into the creamed mixture until combined. Spread pudding over cooled brownies while still in the pan.