Jamaican Coffee Brownies With Pecans

Total Time: 1 hr Preparation Time: 35 mins Cook Time: 25 mins

Ingredients

• Servings: 15
• 2 cups sugar
• 15 tablespoons unsalted butter, melted (that's 2 sticks minus 1 tbsp)
• 3/4 cup unsweetened cocoa powder
• 3 tablespoons finely ground jamaican blue mountain coffee beans
• 1/2 teaspoon salt
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 3/4 cup pecan pieces
• 1 cup semi-sweet chocolate chips (can substitute bittersweet if preferred)
• 6 tablespoons jamaican blue mountain brewed coffee
• 30 pieces crystallized ginger (optional)

Recipe

• 1 preheat oven to 350°f spray a 13x9x2-inch metal pan with nonstick spray.
• 2 combine sugar, butter, cocoa, ground coffee, and salt in a large metal bowl. whisk until ingredients are blended (texture will be grainy).
• 3 cool mixture to lukewarm if it isn't already. whisk in eggs and vanilla. sift flour over and fold in gently. 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 a small saucepan; pour over chips and stir until melted and smooth. let ganache stand until cool and beginning to thicken, about 1 hour. spread evenly over brownies.
• 6 cut brownies into 15 squares and top each with 2 ginger strips.