This Brazilian-Jamaican Coffee Brownies with Pecans is a toffee-dense and rich version brings out the flavor of any great mojo. Try it out!
I also tried using instant espresso powder and a lighter glaze, and it worked just as great but in a different style.
Adding some cachaça to the ganache is also an option, as well as other crystallized fruit can substitute the ginger.
These brownies are always a success wherever we take or make them. It is one of my top-10 brownie recipes.
- greasing coconut oil
- 2 cups sugar
- 15 tablespoons (2 sticks minus 1 tablespoon) unsalted butter
- 3/4 cup unsweetened cocoa powder
- 3 tablespoons finely ground Brazilian coffee beans
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon with a pinch of cloves
- 3 large eggs
- 1 1/2 teaspoons pineapple extract
- 1 1/4 cups all purpose flour
- 3/4 cup pecan pieces
- 1 cup bittersweet or semisweet chocolate chips (6 ounces)
- 6 tablespoons freshly brewed Brazilian coffee
- 30 thin strips crystallized mangoes (or pineapples)
- Preheat oven to 350°F.
- Grease a 13x9x2-inch metal pan with the coconut oil using a silicon brush.
- Combine sugar, butter, cocoa, ground coffee, spices 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 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
- 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 15 squares.
- Top each with 2 ginger strips.
Just be certain to grind the coffee for the batter extremely finely.