Jamaican Coffee Brownies with Pecans

Jamaican Coffee Brownies with Pecans
Photo by Mark Thomas


  • ¾ cup pecan pieces
  • 1 ¼ cups all purpose flour
  • 3 tablespoons finely ground Jamaican Blue Mountain coffee beans
  • 30 thin strips crystallized ginger
  • 2 cups sugar
  • 6 tablespoons Jamaican Blue Mountain coffee
  • ½ teaspoon salt
  • + 6 more ingredients
    • Nonstick vegetable oil spray
    • 15 tablespoons unsalted butter
    • ¾ cup unsweetened cocoa powder
    • 1 cup bittersweet or semisweet chocolate chips
    • 3 large eggs
    • 1 ½ teaspoons vanilla extract

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 (texture will be grainy). Remove bowl from over w...

View full recipe at Epicurious


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