JAMAICAN COFFEE BROWNIES WITH PECANS

Jamaican Coffee Brownies with Pecans image

Provided by Annacia * @Annacia

Number Of Ingredients 14

- nonstick vegetable oil spray
2 cup(s) sugar
15 tablespoon(s) (2 sticks minus 1 tablespoon) unsalted butter
3/4 cup(s) unsweetened cocoa powder
2 1/2 tablespoon(s) finely ground (turkish powder grind) jamaican blue mountain coffee beans
1/2 teaspoon(s) salt
3 large eggs
1 1/2 teaspoon(s) pure vanilla extract
1/4 cup(s) all purpose flour
3/4 cup(s) pecan pieces
1 cup(s) bittersweet or semisweet chocolate chips (6 ounces)
4 tablespoon(s) freshly brewed jamaican blue mountain coffee
2 tablespoon(s) jamaican rum
32 - thin strips crystallized ginger (optional)

Steps:

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.
Remove bowl from over water; cool mixture to lukewarm if necessary. Whisk in eggs and vanilla. Sift flour over and fold in. Mix in pecans.
Spread batter in prepared pan. Bake brownies until tester inserted into center comes out clean, about 25 minutes. Cool brownies in pan.
Place chocolate chips in small bowl. Bring brewed coffee to simmer in small saucepan remove from heat and add the rum. Pour over chips and stir until melted and smooth.
Let ganache stand until cool and beginning to thicken, about 1 hour; spread evenly over brownies. Can be made 1 day ahead. Cover, let stand at room temperature. Cut brownies into 16 squares. Top each with 2 ginger strips if using.