JAMAICAN COFFEE BROWNIES WITH PECANS

by:ALLEN SUSSER|BON APPÉTIT

The famous coffee flavors both the brownies and their ganache topping.



Jamaican Blue Mountain Coffee is prized for its bold, clean flavor, but good espresso beans and strong brewed espresso work well, too.

YIELD: Makes 15

INGREDIENTS Nonstick vegetable oil spray

2 cups sugar

15 tablespoons (2 sticks minus 1 tablespoon) unsalted butter

3/4 cup unsweetened cocoa powder

3 tablespoons finely ground Jamaican Blue Mountain Coffee beans

1/2 teaspoon salt

3 large eggs

1 1/2 teaspoons vanilla 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 Jamaican Blue Mountain Coffee 30 thin strips crystallized ginger

PREPARATION

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 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.