Jamaican Coffee Brownies with Pecans

Jamaican Coffee Brownies with Pecans
Photo by Mark Thomas


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

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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