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.

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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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