Prep 35 mins
Cook 25 mins
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.
- 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)
- 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.