Brazilian-Jamaican Coffee Brownies with Pecans

Brazilian-Jamaican Coffee Brownies with PecansThis 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.


Brazilian Coffee Brownies with Pecans, Jamaican Style

Category: Brazil Coffee Facts, desserts with coffee, Recipes

Brazilian-Jamaican Coffee Brownies with Pecans


  • 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)


  1. Preheat oven to 350°F.
  2. Grease a 13x9x2-inch metal pan with the coconut oil using a silicon brush.
  1. Combine sugar, butter, cocoa, ground coffee, spices and salt in large metal bowl.
  2. Place bowl over saucepan of simmering water and whisk until butter melts and ingredients are blended (texture will be grainy).
  3. Remove bowl from over water; cool mixture to lukewarm if necessary.
  4. Whisk in eggs and vanilla.
  5. Sift flour over and fold in. Mix in pecans.
  1. Spread batter in prepared pan.
  2. Bake brownies until tester inserted into center comes out clean, about 25 minutes.
  3. Cool brownies in pan.
    On Top
  1. Place chocolate chips in small bowl.
  2. Bring brewed coffee to simmer in small saucepan
  3. Pour over chips and stir until melted and smooth.
  4. Let ganache stand until cool and beginning to thicken, about 1 hour.
  5. Spread evenly over brownies. (Can be made 1 day ahead. Cover; let stand at room temperature.)
  6. Cut brownies into 15 squares.
  7. Top each with 2 ginger strips.


Just be certain to grind the coffee for the batter extremely finely.


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