• Preheat the oven at 350*F.
• Coat the bottom of the 9 inch square baking pan with the cooking spray or butter.
• Combine instant coffee with hot water. Stir till coffee dissolves. Set aside.
• Combine butter and choco chips in a small microwave safe bowl. Microwave on high for 45 seconds or until butter melts. Take it out and stir until chocolate chips dissolve well with butter and become one.
• Combine flour, salt, sugar, baking powder, coco powder in a big bowl. Stir with a fork to mix well.
• Take another big bowl. Combine the coffee water, vanilla extract, butter and chocolate mix. Add lightly beaten egg and mix well with a fork or whisk.
• Add chopped pecans or walnuts to the flour mixture. Stir to distribute well. Save some chopped nuts to sprinkle on the top.
• Add the liquid mixture to the dry flour mixture. Stir with a fork just until combined. It is a very thick batter.
• Pour the batter to the greased pan. Level it out. Sprinkle the rest of the nut on the top.
• Bake for 30 minutes. Take it out. Let it rest for 1/2 an hour before slicing it.

Notes

• Brownies are not tested with Toothpick test for doneness! The beat suited guess of their doneness is that the edges leave the side of the pan. If you will insert the tooth pick on the side of the brownie, it should come out clean. The center might still not come out clean. That's okay! It still is cooking when resting to cool down, in its own steam.
• For more fudgy and bite ful brownie, lower the hot water to 1/4 cup and bake for 22 minutes only. Take it out and let it rest for 1/2 an hour before slicing.
• Do not use serrated knife to slice a brownie. Use a plastic or butter knife to slice. The sharp serrated knives will tear the brownie out. Make a single smooth cut.
• To keep them soft and prevent from drying, cover the pan with foil, leaving a small side open, while it's still warm. Later, wrap it in foil and freeze or store in air right container and good for a week at room temperature.