JAMAICAN COFFEE BROWNIES WITH PECANS
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.
Provided by Annacia * @Annacia
Categories Other Desserts
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Spray 13x9x2-inch metal pan with nonstick spray.
- 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.
- 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.
- 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 small saucepan remove from heat and add the rum. 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. 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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