Jamaican Coffee Brownies With Pecans
Serves: 4
Eda Schinner
1 January 1970
Based on User reviews:
63
Spice
50
Sweetness
48
Sourness
33
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
Sugar3 cup
Unsweetened Cocoa Powder1 tsp
Salt3 large
Egg1.5 tsps
Vanilla Extract1.25 cups
All-Purpose Flour3 cup
Pecan PiecesDirections:
1
Preheat oven to 350°F
2
Spray 13x9x2-inch metal pan with nonstick spray
3
Combine sugar, butter, cocoa, ground coffee, and salt in large metal bowl
4
Place bowl over saucepan of simmering water and whisk until butter melts and ingredients are blended (texture will be grainy)
5
Remove bowl from over water; cool mixture to lukewarm if necessary
6
Whisk in eggs and vanilla
7
Sift flour over and fold in
8
Mix in pecans
9
Spread batter in prepared pan
10
Bake brownies until tester inserted into center comes out clean, about 25 minutes
11
Cool brownies in pan
12
Place chocolate chips in small bowl
13
Bring brewed coffee to simmer in small saucepan; pour over chips and stir until melted and smooth
14
Let ganache stand until cool and beginning to thicken, about 1 hour; spread evenly over brownies
15
(Can be made 1 day ahead
16
Cover; let stand at room temperature
17
) Cut brownies into 15 squares
18
Top each with 2 ginger strips
19
Preheat oven to 350°F
20
Spray 13x9x2-inch metal pan with nonstick spray
21
Combine sugar, butter, cocoa, ground coffee, and salt in large metal bowl
22
Place bowl over saucepan of simmering water and whisk until butter melts and ingredients are blended (texture will be grainy)
23
Remove bowl from over water; cool mixture to lukewarm if necessary
24
Whisk in eggs and vanilla
25
Sift flour over and fold in
26
Mix in pecans
27
Spread batter in prepared pan
28
Bake brownies until tester inserted into center comes out clean, about 25 minutes
29
Cool brownies in pan
30
Place chocolate chips in small bowl
31
Bring brewed coffee to simmer in small saucepan; pour over chips and stir until melted and smooth
32
Let ganache stand until cool and beginning to thicken, about 1 hour; spread evenly over brownies
33
(Can be made 1 day ahead
34
Cover; let stand at room temperature
35
) Cut brownies into 15 squares
36
Top each with 2 ginger strips