Combine the 1 1/3 cups brown sugar, the flour, cocoa powder, coffee crystals, baking soda, and salt.
Heat a 10x2-inch heavy oven-going skillet over medium-high heat.
Add pecans; cook and stir for 2 to 3 minutes or until very lightly toasted
Add 1/4 cup butter to skillet; stir to melt, then add 1/2 cup brown sugar to skillet. Cook and stir until mixture bubbles and brown sugar begins to melt.
Remove skillet from heat and carefully add 1/2 cup cream to skillet.
Return to heat; cook and stir until combined and sugar is melted.
Add 6 tablespoons melted butter, eggs and 1/4 cup cream to cocoa mixture; stir until combined.
Add dark chocolate. Carefully spoon batter over nut mixture in skillet.
Bake in a 325°F oven for 35 minutes or until just set
Remove from oven and cool slightly on a wire rack.
Take ice cream, drop desired amount of CBD oil into ice cream and mix
Serve warm with brownie.
