Jamaican Coffee Brownies with Pecans

Jamaican Coffee Brownies with Pecans
Photo by Mark Thomas


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

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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