Jamaican Coffee Brownies with Pecans

Jamaican Coffee Brownies with Pecans
Photo by Mark Thomas


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

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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