1-hour
medium

Coffee Pecan Brownies

Ingredients
Nonstick vegetable oil spray
2 cups sugar
15 tablespoons (2 sticks minus 1 tbsp) unsalted butter
3/4 cup unsweetened cocoa powder
3 tablespoons ground New England® Coffee
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 New England® Coffee
30 thin strips crystallized ginger
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Directions
1

Preheat oven to 350°F.

2

Spray 13x 9 x 2 metal pan with nonstick spray.

3

Combine sugar, butter, cocoa, ground coffee, and salt in a large metal bowl.

4

Place bowl over saucepan of simmering water and whisk until butter melts and ingredients are blended (texture will be grainy).

5

Remove bowl from over water; cool mixture to lukewarm if necessary.

6

Whisk eggs and vanilla. Sift flour over and fold in. Mix in pecans.

7

Spread batter in prepared pan.

8

Bake brownies until tester inserted into center comes out clean, about 25 minutes.

9

Cool brownies in pan.

10

Place chocolate chips in small bowl.

11

Bring brewed coffee to simmer in small saucepan; pour over chips and stir until melted and smooth.

12

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.)

13

Cut brownies into 15 squares.

14

Top each with 2 ginger strips.

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Coffee Pecan Brownies

Ingredients
Nonstick vegetable oil spray
2 cups sugar
15 tablespoons (2 sticks minus 1 tbsp) unsalted butter
3/4 cup unsweetened cocoa powder
3 tablespoons ground New England® Coffee
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 New England® Coffee
30 thin strips crystallized ginger
Directions
1

Preheat oven to 350°F.

2

Spray 13x 9 x 2 metal pan with nonstick spray.

3

Combine sugar, butter, cocoa, ground coffee, and salt in a large metal bowl.

4

Place bowl over saucepan of simmering water and whisk until butter melts and ingredients are blended (texture will be grainy).

5

Remove bowl from over water; cool mixture to lukewarm if necessary.

6

Whisk eggs and vanilla. Sift flour over and fold in. Mix in pecans.

7

Spread batter in prepared pan.

8

Bake brownies until tester inserted into center comes out clean, about 25 minutes.

9

Cool brownies in pan.

10

Place chocolate chips in small bowl.

11

Bring brewed coffee to simmer in small saucepan; pour over chips and stir until melted and smooth.

12

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.)

13

Cut brownies into 15 squares.

14

Top each with 2 ginger strips.