Jamaican Coffee Brownies With Pecans Recipes

TURKISH COFFEE BROWNIES

Steps:

• For the brownies: Preheat the oven to 350 degrees F. Grease an 8-inch square pan with cooking spray and line with parchment paper, allowing 1-inch wings to hang over the edges.
• Whisk together the granulated sugar, flour, cocoa powder, espresso powder, cardamom, baking powder, cinnamon and salt in a large bowl. Whisk together the butter, vanilla and eggs in a medium bowl. Pour the wet mixture into the dry mixture and stir to combine. Fold in the walnuts.
• Pour the batter into the prepared pan and spread it out evenly (it will be quite a thin layer). Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan on a rack for 10 minutes, then lift out of the pan and place on the rack to cool completely.
• For the glaze: Whisk together the powdered sugar, cocoa powder, butter, coffee, honey, vanilla, cardamom and salt in a medium bowl until smooth.
• Pour the glaze on the cooled brownie, spread it around and top with walnuts and sprinkles. Let dry, then cut into squares.

JAMAICA COFFEE

Steps:

• Pour rum and coffee liqueur into a decorative coffee glass. Fill glass with hot coffee. Top with a dollop of whipped cream and garnish with a coffee bean.

JAMAICAN COFFEE BROWNIES WITH PECANS

Steps:

• Preheat oven to 350°F Spray a 13x9x2-inch metal pan with nonstick spray.
• Combine sugar, butter, cocoa, ground coffee, and salt in a large metal bowl. Whisk until ingredients are blended (texture will be grainy).
• Cool mixture to lukewarm if it isn't already. Whisk in eggs and vanilla. Sift flour over and fold in gently. 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 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.
• Cut brownies into 15 squares and top each with 2 ginger strips.

PECAN BROWNIES

Steps:

• Heat oven to 350 degrees F. Grease a 13 by 9-inch pan. In medium saucepan over low heat, melt margarine. Add sugar, vanilla and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, cocoa and salt; mix well. Add chocolate and pecans. Pour into prepared pan. Bake for 30 to 40 minutes or until set. Cool. Cut into 36 bars.

COFFEE EXTRACT COCOA PECAN BROWNIES

Steps:

• Preheat oven to 325 degrees F.
• Combine the melted butter and sugar in a mixing bowl. Blend well until smooth. Add the salt, vanilla, coffee, and cinnamon, and blend until smooth. Add the eggs, 1 at a time, and mix until smooth. Combine the cocoa powder and flour, and sift. Add the cocoa-flour mixture to the butter mixture and to form a batter. Add 1/2 of the nuts and blend well.
• Grease a 9 by 13-inch baking dish. Pour the batter into the dish. Sprinkle the surface with the remaining 1/2-cup of nuts. Bake for 35 to 45 minutes.

DELICIOUS COFFEE BLOND BROWNIES

Steps:

• Heat the brown sugar and butter in a medium saucepan over medium-low heat until the butter melts. (I actually use a large saucepan and do all the mixing in this one pan)
• Dissolve the coffee in the hot water and stir in to the butter mixture.
• Let cool to room temperature.
• Preheat oven to 350 degrees F. and butter a 9 by 13-inch baking pan.
• When the butter mixture is cool, beat in the eggs and vanilla with a hand-held mixer.
• Sift the flour, baking powder, and salt together and stir into the butter mixture with a wooden spoon.
• Stir in the nuts and chocolate.
• Spread the mixture evenly in the prepared pan with a rubber spatula.
• Bake until lightly browned, 25 to 30 minutes. Do not overbake.
• Cool completely and cut into squares.
• Preparation time includes 30 minute+ cooling time.