Jamaican Coffee Brownies With Pecans

• Brownies
• 2 cups sugar
• 15 tablespoons unsalted butter, melted (that's 2 sticks minus 1 tbsp)
• 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
• Ganache
• 1 cup semi-sweet chocolate chips (can substitute bittersweet if preferred)
• 6 tablespoons jamaican blue mountain brewed coffee
• Garnish
• 30 pieces crystallized ginger (optional)

1. Preheat oven to 350u0b0F Spray a 13x9x2-inch metal pan with nonstick spray.
2. Combine sugar, butter, cocoa, ground coffee, and salt in a large metal bowl. Whisk until ingredients are blended (texture will be grainy).
3. Cool mixture to lukewarm if it isn't already. Whisk in eggs and vanilla. Sift flour over and fold in gently. Mix in pecans.
4. Spread batter in prepared pan. Bake brownies until tester inserted into center comes out clean, about 25 minutes. Cool brownies in pan.
5. Place chocolate chips in small bowl. Bring brewed coffee to simmer in a 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.
6. Cut brownies into 15 squares and top each with 2 ginger strips.

brownies, sugar, unsalted butter, unsweetened cocoa, coffee beans, salt, eggs, vanilla, flour, pecan pieces, ganache, semisweet chocolate chips, coffee, ginger

Taken from www.food.com/recipe/jamaican-coffee-brownies-with-pecans-199835 (may not work)