1. Preheat oven to 350°F.
2. Grease a 9 x 13 inch baking pan with butter and line with parchment. (If you don't have parchment, you can use cooking spray with good results as well).
3. In large bowl, whisk together flour, baking soda, and baking powder, set aside.
4. In mixing bowl, combine 2 cups of butter, brown sugar, ground coffee, and 1 teaspoon salt.
5. Stir on low to combine.
6. Stir in eggs, vanilla extract and Bailey's.
7. Slowly add in flour mixture until just combined and moist.
8. Pour batter into prepared baking dish.
9. Spread prepared pecans over batter. (See recipe below)
10. Bake 25-30 minutes until inserted tooth pick comes out clean.
11. If you like a chewy blondie, reduce cooking time to 25 minutes. Cool completely before topping with frosting.
12. As blondies cool make frosting.

Bailey's Cream Cheese Frosting

1. In a medium bowl, blend together cream cheese, butter, and Bailey's.
2. Gradually add powdered sugar, mixing well until it’s all incorporated.
3. Frost cooled blondies and top with mini chocolate chips.
4. Chill blondies for at least 1 hour before cutting into squares.

Candied Pecans:

1. Melt butter in a 4 quart glass casserole dish in the microwave.
2. Stir in the brown sugar, nutmeg, cinnamon, water and Bailey's. Microwave on high for 1 minute.
3. Stir in the nuts so they are well coated.
4. Microwave for 4 to 5 additional minutes on high, stirring every minute.
5. Spread cooked nuts out onto parchment or waxed paper to cool.