Jamaican Coffee Brownies with Pecans

Jamaican Coffee Brownies with Pecans
Photo by Mark Thomas


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

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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