Jamaican Coffee Brownies With Pecans Recipes

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JAMAICAN COFFEE BROWNIES WITH PECANS



Jamaican Coffee Brownies With Pecans image

This comes from May 2006 issue of Bon Appetit. They have a ganache topping. You could use any fine quality coffee or espresso bean for this, but the Jamaican Blue Mountain coffee is famous.

Provided by the_cookie_lady

Categories     Bar Cookie

Time 1h

Yield 15 serving(s)

Number Of Ingredients 12

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)

Steps:

  • Preheat oven to 350°F Spray a 13x9x2-inch metal pan with nonstick spray.
  • Combine sugar, butter, cocoa, ground coffee, and salt in a large metal bowl. Whisk until ingredients are blended (texture will be grainy).
  • Cool mixture to lukewarm if it isn't already. Whisk in eggs and vanilla. Sift flour over and fold in gently. Mix in pecans.
  • Spread batter in prepared pan. Bake brownies until tester inserted into center comes out clean, about 25 minutes. Cool brownies in pan.
  • 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.
  • Cut brownies into 15 squares and top each with 2 ginger strips.

Nutrition Facts : Calories 360.1, Fat 20.5, SaturatedFat 10.3, Cholesterol 72.8, Sodium 95.6, Carbohydrate 44.9, Fiber 2.9, Sugar 33.2, Protein 4.3

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