jamaican coffee brownies with pecans

Name: Jamaican Coffee Brownies with Pecans
Prep time: 15 min
Cook time: 25 min
Yield: 16
Cuisine: Caribbean
Ingredients: - nonstick vegetable oil spray; 2 cup(s) sugar; 15 tablespoon(s) (2 sticks minus 1 tablespoon) unsalted butter; 3/4 cup(s) unsweetened cocoa powder; 2 1/2 tablespoon(s) finely ground (turkish powder grind) jamaican blue mountain coffee beans; 1/2 teaspoon(s) salt; 3 large eggs; 1 1/2 teaspoon(s) pure vanilla extract; 1/4 cup(s) all purpose flour; 3/4 cup(s) pecan pieces; 1 cup(s) bittersweet or semisweet chocolate chips (6 ounces); 4 tablespoon(s) freshly brewed jamaican blue mountain coffee; 2 tablespoon(s) jamaican rum; 32 - thin strips crystallized ginger (optional)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

If you can't get Jamaican Blue Mountain coffee then good espresso beans and strong brewed espresso work well, too. This is a dense, rich brownie not light and cake like. If you don't use the powder grind coffee brownie texture will be gritty.

yield 16 serving(s)

prep time 15 Min

cook time 25 Min

method Bake

Ingredients For jamaican coffee brownies with pecans

nonstick vegetable oil spray
2 c

sugar
15 Tbsp

(2 sticks minus 1 tablespoon) unsalted butter
3/4 c

unsweetened cocoa powder
2 1/2 Tbsp

finely ground (turkish powder grind) jamaican blue mountain coffee beans
1/2 tsp

salt
3 lg

eggs
1 1/2 tsp

pure vanilla extract
1/4 c

all purpose flour
3/4 c

pecan pieces
1 c

bittersweet or semisweet chocolate chips (6 ounces)
4 Tbsp

freshly brewed jamaican blue mountain coffee
2 Tbsp

jamaican rum
32

thin strips crystallized ginger (optional)

How To Make jamaican coffee brownies with pecans

1
Preheat oven to 350°F. Spray 13x9x2-inch metal pan with nonstick spray.

2
Combine sugar, butter, cocoa, ground coffee, and salt in large metal bowl. Place bowl over saucepan of simmering water and whisk until butter melts and ingredients are blended.
3
Remove bowl from over water; cool mixture to lukewarm if necessary. Whisk in eggs and vanilla. Sift flour over and fold in. Mix in pecans.
4
Spread batter in prepared pan. Bake brownies until tester inserted into center comes out clean, about 25 minutes. Cool brownies in pan.
5
Place chocolate chips in small bowl. Bring brewed coffee to simmer in small saucepan remove from heat and add the rum. Pour over chips and stir until melted and smooth.
6
Let ganache stand until cool and beginning to thicken, about 1 hour; spread evenly over brownies. Can be made 1 day ahead. Cover, let stand at room temperature. Cut brownies into 16 squares. Top each with 2 ginger strips if using.
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